This mushroom pasta recipe is creamy, satisfying, and deceptively simple to make! Enjoy it as a quick dinner or something a little more fancy!
Why this recipe works
- Quick and easy. From prep to plate, this recipe takes less than 20 minutes to make.
- Cost-effective. Easy and affordable everyday ingredients are used to make this dish.
- Flavorful. It’s creamy and loaded with flavors that no one can resist!
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For chestnut parsley pesto
- Fresh parsley. Chopped.
- Garlic. Minced.
- Miso paste. A traditional paste made using fermented soybeans.
- Nutritional yeast. Adds some cheesy flavor and texture to the pesto.
- Extra virgin olive oil. Or sunflower oil.
- Chestnuts. Use roasted nuts for better flavor.
- Salt. To taste.
- Vegan butter. Use any of your favorite brand.
- Mushrooms. I used brown mushrooms because I love them, but you could also use cremini mushrooms, portobello mushrooms, baby bellas or a mixture!
- Pepper. To taste.
- Pasta. Short, long or any other pasta will work.
- Parsely. Chopped.
- Vegan parmesan. Shredded.
How to make mushroom pasta
For such an elegant-looking dish, you’ll love how quick it is to prepare.
Step 1: Boil the pasta
Boil water in a large pot and add salt. Add your pasta to the boiling water and boil until it is tender. Once cooked, drain the water and keep ½ cup of cooking liquid.
Step 2: Prepare the pesto
In a food processor, add miso, garlic, nutritional yeast, parsley, and olive oil. Process until all the ingredients are chopped, but don’t make a puree. Now, add chestnuts and process until a smooth pesto forms. Season to taste and set aside.
Step 3: Cook mushrooms
Melt vegan butter in a skillet over medium heat, add mushrooms and cook until they are golden. Season with salt and pepper.
Step 4: Mix pasta, mushrooms, and chestnut pesto
Add the mushrooms, chestnut pesto, and cooked pasta. Now, stir in the cooking liquid to loosen the pesto up. You can also use a little vegetable broth to achieve this.
Step 5: Season and serve
Season with salt and pepper, add some chopped parsley and vegan parmesan cheese on the top serve warm.
Tips to make the best recipe
- Slice mushrooms to an even thickness, not too thin, so they cook well.
- If the sauce gets too watery after adding pasta water, add some cream and let it thicken.
- Once sauteed, allow the mushrooms to caramelize before adding water and cream.
Like any good pasta dish, this one is easy to customize. Here are some ideas:
- Use coconut cream. If you can’t find plant-based double cream, coconut cream works well.
- Make it spicy. Instead of pepper, use chili flakes for a spicier touch.
- Add aroma. Fresh herbs are always the best choice. Oregano is also a good substitute for parsley to make the pasta more aromatic.
- Add protein. Crumble through some tofu, add some sliced chicken breast, or serve it with seared salmon on top.
To store. You can place leftovers in the fridge for up to 3 days using an airtight container.
To freeze. Let it cool completely before transferring it to a freezer-safe container and freeze it for up to 2 months. This is a great meal prep dish for busy weeknights.
To reheat. Thaw the pasta and heat it in a pan adding a little water till hot or microwave portions for 20-30 seconds until warm.
More pasta recipes to try
Frequently asked questions
Bulky and chunkier mushrooms are the best for any pasta. Portabella and Shiitake mushrooms fit the bill perfectly.
You can add roasted bell peppers, grated mozzarella, and even crushed cashews depending on your flavor preferences.
Absolutely! You can reheat your mushroom pasta in a pot or microwave. If it gets too thick, add a splash of water.
For Chestnut Parsley Pesto:
- 1/3 cup Parsley chopped
- 1 1/2 cloves Garlic minced
- 1/4 teaspoon Miso Paste
- 1 1/2 tablespoons Nutritional Yeast
- 1/4 cup Olive Oil
- 4 Ounces Chesnuts chopped finely (from a Tin or a Vacuum-Pack)
- 1 tsp salt to taste
- 1 1/2 tablespoons Butter
- 7 Ounces Brown Mushrooms sliced
- 1 tsp pepper to taste
- 6 Ounces Pasta I used fusilli
- 1 tbsp Parsley chopped, to garnish
- 1 tbsp Parmesan to garnish
- Bring water to boil in a large pot. Liberally salt the water and then boil Pasta according to package directions.
- Meanwhile, combine Parsley, Garlic, Miso, Nutritional Yeast and Olive Oil in a food processor. Process till finely chopped, but not a Puree.
- Add chopped Chestnuts to the food processor and Pulse until everything is combined and you have a coarse Pesto. Season to taste and set aside.
- In a small saucepan, melt Vegan Butter. Add Mushrooms and cook until Golden. Season with Salt and Pepper.
- Once pasta is cooked, drain and reserve about 1/2 a cup of the cooking liquid.
- In a saucepan, combine Mushrooms, Chestnut Pesto and Cooked Pasta. Toss well and add reserved cooking liquid to loosen the Pesto up.
- Season with Salt and Pepper and serve warm, sprinkled with additional Parsley or Vegan Parmesan.