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!
*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!