This vegan vegetable and mushroom pasta is a simple, comforting dish that's perfect for a weeknight dinner. It is easy to make with simple ingredients and ready in under 15 minutes. Gluten-free and oil-free.
Ah how much I love pasta. It pretty much saturates my Instagram feed these days. And it pretty much solves every problem. Quarter-life crisis? Huge bowl of pasta. Essay not writing itself? Pasta. Phone signal being non-existent in my room? Yep, you guessed it: more pasta.
This is all a slight exaggeration - I'm all for facing your problems head-on. But if eating pasta helps out along the journey, I won't be one to stop you and no one can stop me either. That's why I'm existed to share this vegan vegetable and mushroom pasta, as it ticks pretty much all the boxes for what I believe constitutes a perfect weeknight dinner!
Vegan Vegetable And Mushroom Pasta
How much you can create with simple ingredients never fails to amaze me. This pasta dish is just the perfect example. Every bite is bursting with flavour and texture, but the recipe does not involve any special ingredients or fancy preparation methods. Even if you're a complete beginner in the kitchen, or as clumsy as yours truly, it's very hard to mess it up.
I think what makes this vegan mushroom pasta so delicious is the natural flavour of all the vegetables. I used onion, carrot, and kale, but you can throw in anything else you have laying around in the fridge. To be honest, I couldn't think of a better way to reach your daily veggie requirements than with a flavourful pasta dinner. Don't skip the carrots, because they acquire a great texture and pair perfectly with the tomato sauce. I also added mushrooms which are the star of the show. Not only are they a great source of plant protein, but also help switch up the texture and bring a bit of earthiness to the flavour profile.
We are also making a creamy, rich, yet incredibly simple tomato sauce. I know people typically fall into either the veggie-based/creamy sauce category when it comes to pasta, but I see no reason not to combine both! Just a splash of plantbased milk does the trick, so if you don't like or don't eat coconut milk, that is not a necessity for this mushroom pasta dish. And of course, what's not to love about a yummy sauce that also delivers yet another serving of vegetables?!
This is an ideal for a weeknight dinner or a quick lunch, and also works as a meal-prep friendly dish. But also feel free to bring this along to parties and gatherings to serve at the dinner table for everyone to enjoy!
What's to love about this pasta dish?
It is ...
- Super comforting and cos
- Full of flavour
- Easy to make
- Beginner-friendly
- Perfect for a weeknight dinner
- Meal prep-friendly
- Made with healthy ingredients
- Gluten-free
- Oil-free
- Packed full of vegetables
How to make vegan mushroom pasta
- Start by cooking pasta according to packaging instructions.
- Add the carrots, onion and mushrooms to a non-stick frying pan and cook for around 5 minutes, until softened.
- Add in kale, tomato paste, chopped tomatoes, plant based milk, cumin, smoked paprika and garlic granules. Season to taste with salt and pepper and stir over a medium heat for a further 5 minutes.
- Once the pasta is al dente, drain and rinse it and stir it into the sauce, continuing to stir until the pasta is well-coated. Serve immediately or leave in the fridge for up to three days.
Tips and substitutions
- You can also make this with rice noodles for an interesting and tasty alternative.
- Add any other vegetables of your choice. Options such as aubergine and bell peppers work particularly well.
- If you want extra protein, add tofu, lentils or beans of your choice.
- Make sure not to overcook the pasta before stirring it into the sauce.
Other vegan pasta recipes
- Creamy vegan pumpkin pasta
- One pot chickpea pasta
- Creamy tofu pasta
- Tempeh pasta with roasted cauliflower
- Simple pasta bake with tofu
Let me know in the comments: what's your favourite pasta dish? If you give with vegan vegetable mushroom pasta recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below.
📖 Recipe
Ingredients
- 8 oz gluten-free pasta
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 5 oz mushrooms, chopped
- 2 cups kale, de-stemmed and chopped
- 2 tablespoon tomato paste
- ½ can chopped tomatoes
- ¼ cup plantbased milk
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic granules
- Salt and pepper, to taste
Instructions
- Start by cooking pasta according to packaging instructions.
- Add the onion, carrots and mushrooms to a non-stick frying pan and cook for around 5 minutes, until softened.
- Add in kale, tomato paste, chopped tomatoes, plant based milk, cumin, smoked paprika and garlic granules. Season to taste with salt and pepper and stir over a medium heat for a further 5 minutes.
- Once the pasta is al dente, drain and rinse it and stir it into the sauce, continuing to stir until the pasta is well-coated. Serve immediately or leave in the fridge for up to three days.
Nutrition (estimated per serving)
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