Step 1

Clean, chop, and cook the mushrooms on high heat on a large skillet with a drizzle of olive oil, salt, and pepper for about 5 minutes.

Step 2

The mushrooms will release water. Keep cooking them until all the water is gone.When the pan is dry, lower the heat to medium, and keep cooking the mushrooms for a couple of minutes to brown them (color = flavor). Stir occasionally.Add cold, dry white wine to the hot pan, stir, and let the wine evaporate completely.

Step 3

Add minced garlic, half of the vegan butter, and halved cherry tomatoes.

Step 4

Cook on medium heat for another 5 minutes or until the tomatoes are soft and juicy.Stir occasionally, then when the sauce is ready, add the chopped parsley.

Step 5

Cook the pasta in a large pot with salted boiling water as per package instructions minus one minute. Reserve one cup of pasta water, drain the pasta, and toss it into the mushroom sauce with the remaining vegan butter, black pepper, and a ladleful of reserved pasta water. Toss on medium-high heat for 1 minute and add more water if necessary.

Step 6

Serve the pasta in a cozy bowl with a sprinkle of finely chopped parsley and red pepper flakes.