This vegan Balsamic Mushroom Pasta recipe is one of the best quick lunch or dinner meals that you can easily make in just 15 minutes using simple ingredients! Learn how to cook perfectly browned mushrooms step-by-step by watching the short recipe video and reading the tips!
Moving into autumn means it’s time for mushrooms because they turn any dish into a satisfying meal! I don’t know about you but the cooler temperature usually makes me crave warming comfort food – and this balsamic mushroom pasta is absolutely perfect when you want something quick!
Vegan Mushroom Pasta – The Best comfort food!
If you have been following me for a while, you might know that I’m a huge fan of pasta and mushrooms because they pair so well! I have already shared some similar recipes here on the blog like crispy gnocchi with garlic mushrooms or spinach mushroom pasta.
However, this recipe is a different variation as the mushrooms are not only cooked in garlic and olive oil but in more flavorful ingredients! Besides garlic, I also use onions, balsamic vinegar, soy sauce or tamari, fresh thyme, and a few seasonings.
Anyway, sautéed mushrooms are not only easy to prepare but also healthy, hearty, and simply delicious! So if you’re in for a savory treat, you should give this quick mushroom pasta a try!
What kind of mushrooms can I use?
I use brown button mushrooms in this balsamic pasta recipe, but you can also use white cremini, shiitake, oyster mushrooms, wild mushrooms, or a combination of different types – it’s your choice! Just be sure to find mushrooms that are uniform in size to ensure even cooking.
How to clean mushrooms
Before you start with this recipe, be sure to clean your mushrooms properly. I do not recommend rinsing them as it might make your mushrooms soggy and slimy. It is best to just brush them. Here’s how:
- First, cut off the stem.
- Then, brush off the dirt with a mushroom brush or rub the mushrooms carefully with a dry paper towel.
- Now, if you think they are still dirty after brushing, you can rinse them very briefly under running water (but be sure not to keep them in water for too long!) and then immediately dab them dry.
- Now you can slice them and start preparing your noodle mushroom stir-fry.
How to make balsamic mushroom pasta
This recipe is easy to make and in just 20 minutes you‘ll have a delicious pasta dish! (The full recipe with exact measurements can be found in the recipe card below!)
- Cook Pasta. Start by cooking your pasta in a pot of boiling water to al dente. After that, drain the pasta in a sieve, reserving about 2/3 cup of the pasta water.
- Sauté Mushrooms. In the meantime, heat the oil in a large non-stick pan or skillet over high heat. Add the mushrooms and cook for about 2-3 minutes (without stirring) until they are golden-brown on one side. Flip them over, reduce the heat a little bit and fry for 2 more minutes.
- Add onions and garlic. Now add the onions and cook for further 2 minutes, then add the garlic and cook for another minute, stirring occasionally.
- Add the ‘marinade’. Add balsamic vinegar, soy sauce, thyme leaves, paprika, or chili powder and stir until the mushrooms are evenly coated with the marinade. Pour in the white wine, add the maple syrup and simmer for 1-2 minutes until the liquid has almost evaporated.
- Toss with pasta. Finally, add the cooked pasta and the pasta water you set aside to the pan and toss to combine. Season with salt and pepper or other seasonings you like as needed.
- Toast pine nuts. In a small pan without additional oil, toast the pine nuts until toasty.
- Garnish. Finally, serve your mushroom pasta in bowls and garnish with vegan parmesan, toasted pine nuts, and fresh herbs as desired. Enjoy!
You can easily swap some of the ingredients depending on how you like it best! Here are some suggestions:
- Use your favorite pasta: you can use any type of pasta you like! I use homemade fettuccine here but feel free to use pappardelle, spaghetti, penne, fusilli, or whatever shape you desire.
- Make it gluten-free: simply use gluten-free pasta substitute and tamari sauce for soy sauce.
- Use your favorite mushrooms: any mushrooms will basically do! See the suggestions above.
- Sub the olive oil: with canola oil, vegan butter, or coconut oil, if you like.
- Use any onions: you can basically use any onions you have on hand like shallots, green or red onions.
- Skip white wine: the wine adds more flavor to this balsamic mushroom pasta and burns off during cooking. However, if you don’t want to cook with wine, simply skip it.
- Add vegan Parmesan: or nutritional yeast flakes, it gives the dish a cheesy flavor, however, feel free to use other flavorful seasonings.
- Make creamy pasta: If you want the sauce to be creamier, add some cashew or other nut butter. You can also replace the pasta water with coconut milk or dairy-free cream.
- Add more herbs and spices: whether you have thyme, rosemary, basil, red pepper flakes, or chili on hand – use your favorite combo!
Can I use other nuts or seeds for the topping?
Pine nuts add a lovely nutty flavor and crunch to this balsamic mushroom pasta. However, if you don’t like them, simply omit them or substitute with other chopped nuts or you can even use seeds instead. I bet chopped cashews, walnuts, sunflower seeds, or sesame seeds make a delicious topping!
Want more protein in your dish?
If you would like to add some extra protein to this dish, feel free to top it with crispy tofu, chickpeas, vegan meatballs, or tofu feta. You can also add in some protein-rich vegetables like broccoli, edamame, or beans. For additional vitamins and nutrients, this recipe will also be amazing with squash, pumpkin, kale, or spinach.
This Vegan Balsamic Mushroom Pasta Recipe is:
- Quick and easy to make
- Tasty and flavorful
- Slightly spicy
- Can be made gluten-free
- The perfect weeknight dinner!
More easy vegan pasta recipes to try:
- Roasted Red Pepper Pasta Sauce
- Vegan Broccoli Mac and Cheese
- Creamy Pumpkin Alfredo Pasta
- Sweet Potato Pasta Sauce
- Spinach and Mushroom Pasta
- Vegan Carbonara with Spaghetti
- Lentil Zucchini Lasagna
- Vegan Lentil Bolognese
- Tomato Cream Pasta alla Vodka
If you try this quick balsamic mushroom pasta recipe, please leave a comment and a rating on how you liked it! And if you take a picture of your dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love seeing your remakes! Happy cooking!
Vegan Balsamic Mushroom PastaAuthor:
- 8.8 oz (250 g) pasta e.g. tagliatelle, fettuccine, spaghetti
- 2 tbsp (2 tbsp) oil for frying e.g. canola, olive or coconut oil
- 1 (1 ) onion finely diced
- 2 (2 ) garlic cloves minced
- 12.5 oz (350 g) mushrooms sliced
- 1 tbsp (1 tbsp) balsamic vinegar
- 2 tbsp (2 tbsp) soy sauce or tamari sauce
- 1 tsp (1 tsp) thyme leaves fresh or dried
- 1 tsp (1 tsp) paprika powder or chili powder to taste
- ½ cup (120 ml) vegan white wine optional
- 1 tsp (1 tsp) maple syrup or other syrup/sugar, optional to taste
- salt and pepper to taste
To garnish (optional)
- 3-4 tbsp (3-4 tbsp) pine nuts or other chopped nuts/seeds
- 2-3 tbsp (2-3 tbsp) vegan parmesan or nutritional yeast flakes
- fresh herbs of choice
*Note: I recommend watching the recipe video and reading the tips in the blog post above!
- Bring a large pot of salted water to a boil. Add the pasta and cook to 'al dente' according to the package instructions. Then drain the pasta through a sieve, reserving about ⅔ cup of the pasta water.
- In the meantime, heat the oil in a large non-stick pan or skillet over high heat. Add the mushrooms and cook for about 2-3 minutes (without stirring) until they are golden-brown on one side. Then flip them over, reduce the heat a little bit and fry for 2 more minutes.
- Now add the onions and cook for further 2 minutes, then add the garlic and cook for another minute, stirring occasionally.
- Add balsamic vinegar, soy sauce, thyme leaves, paprika, or chili powder and stir until the mushrooms are evenly coated with the marinade. Then pour in white wine, add maple syrup and simmer for 1-2 minutes until the liquid has almost evaporated.
- Finally, add the cooked pasta and reserved pasta water to the pan and toss to combine. Season with salt and pepper or other seasonings you like as needed.
- Toast the pine nuts in a small pan without additional oil until toasty.
- Serve the mushroom pasta in bowls and garnish with vegan parmesan, toasted pine nuts, and fresh herbs as desired. Enjoy!
- Pasta: I love making homemade fettuccine pasta but feel free to use your favorite pasta variety.
- Gluten-free: Use gluten-free pasta and tamari sauce instead of soy sauce.
- Onions/Mushrooms: Instead of one onion you can also use 2 shallots or sub green onions. Also, the mushrooms can be replaced with any other mushroom varieties.
- White wine: Vegan white wine adds more flavor to the dish and burns off during cooking. However, if you don't want to cook with wine, simply skip it.
- Vegan Parmesan: or nutritional yeast flakes give the dish a cheesy flavor. However, you can also use store-bought vegan parmesan cheese or other flavorful seasonings you like.
- Creamy pasta: If you like the sauce creamier, add 2-3 tablespoons of cashew or other nut butter or replace the pasta cooking water with coconut milk or dairy-free cream.
- Please read the blog post above for helpful tips, recipe variations, and further information.
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