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Vegan Mushroom Pasta

Crazy Vegan Kitchen
Delicious Vegan Mushroom Pasta with Chestnut Parsley Pesto. A simple, delicious and easy to prepare Christmas dish, ready in under 20 minutes.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 187 kcal


For Chestnut Parsley Pesto:

  • 1/3 cup Flat Leaf Parsley chopped
  • 1 1/2 cloves Garlic minced
  • 1/4 teaspoon Miso Paste
  • 1 1/2 tablespoons Nutritional Yeast
  • 1/4 cup Extra Virgin Olive Oil
  • 4 Ounces Chesnuts chopped finely (from a Tin or a Vacuum-Pack)
  • 1 tsp salt to taste

For Mushrooms:

  • 1 1/2 tablespoons Vegan 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 Vegan 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.


Serving: 1servingCalories: 187kcalCarbohydrates: 7gProtein: 4gFat: 17gSaturated Fat: 3gTrans Fat: 1gSodium: 859mgPotassium: 466mgFiber: 2gSugar: 3gVitamin A: 893IUVitamin C: 11mgCalcium: 28mgIron: 1mg
Keyword parsley pesto, vegan mushroom pasta
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