mushroom pasta recipes

Vegan Mushroom Pasta with roasted sunchokes and a creamy vegan artichoke heart sauce ( use canned or frozen artichoke hearts) that can be made in under 30 minutes! Delicious, healthy, nut-free and totally vegan.

Vegan Mushroom Pasta with Roasted Sunchokes 

dry pasta- tagliatelle, fettuccine, linguine, spaghetti

sunchokes (optional- you can leave these out, or sub with more mushrooms,

olive oil

salt and pepper

mushrooms- cremini, shittake, porto’s, chanterelles

salt & pepper

artichoke hearts

water

sage leaves

garlic

salt

cracked pepper

lemon

Garnishes- grated Pecorino, truffle oil

Wash (or scrub if necessary) and pat dry sunchokes. Don&#8217;t bother peeling. Quarter them and toss in a bowl with olive oil, salt and pepper. Place on a parchment linked baking sheet in the oven and roast for 20 minutes or until tender.

Bring big pot of generously salted water to a boil ( for the pasta). Cook the pasta to al dente.

While water is boiling, in a large skillet, saute the mushrooms over medium heat in a little olive oil. Season with salt and pepper, set aside.

Make the Artichoke Sauce

drain the artichoke hearts and place them in a blender (don&#8217;t use a food processor, it will not get this sauce creamy enough!).  Add the water, olive oil, sage, garlic, salt and pepper. Blend until creamy and very very smooth. If sauce seems &#8220;stringy&#8221; from the aritchokes, you need to keep blending on high speed. Taste. If using frozen artichoke hearts or artichokes packed in water, add a little squeeze of lemon to taste. ( The marinated artichokes in oil, usually have a bit of vinegar or acid already.)

Add the cooked, drained pasta ( do not rinse) to the cooked mushrooms in the saute pan. Toss with the artichoke sauce and heat up, gently stirring. Taste for salt, adding more if necessary.  Add the roasted sunchokes and toss well.

To garnish, you could drizzle a little truffle oil over top and dust some finely grated Parmesan.&#8212;or keep it vegan, up to you. Chili flakes are nice too. 😉

I had a cousin dinner and needed a vegan dish for a few of them.  This was absolutely delicious -everybody loved it, myself included!  I wish I could have found sunchokes but found a variety of mushrooms and that was delicious too. The combine tastes had a surprising zest to it that was delightful. Can't wait to try it with truffle oil!

So delicious!! My fam cant stop saying "wow". Been home from college because of the coronavirus and ive decided to make some new meals. Didn't have sunchokes (will try to get them next time) and it was still very flavorful! Only addition is I added spinach to the sauce. Thank you!

I made this for my family because i've been eating vegan and am home because of the corona virus. It turned out so well! I was worried the sauce wouldn't have enough flavor but it was very flavorful and had a good tang to it. My dad isn't an artichoke fan like my mom and I are so he didn't like it as much as we did because the artichoke is obviously strong but he still did enjoy it. I added roasted potatoes instead of the sunchokes because I couldn't find them at the store but it worked out well. I served it with lemon roasted asparagus and we had a great vegan meal!

Brilliant and delicious! My carnivorous family devoured it.

This was absolutely fantastic! Definitely a new go-to recipe. I used potatoes instead of sunchokes, because I had them. I’ll put in extra mushrooms next time, just because they were so good! Thank you for this recipe. So good!

This was so good!  I was fortunate enough to be able to find all of the ingredients listed at my local grocery store, and so made it as written.  I was delighted at how easy and quick it was to make too - thank you for this and all of your awesome recipes, Sylvia!  In the past, I have wanted to and made small attempts to move toward a vegan diet but really didn't know where to begin...I have to say that because of your recipes, I surprisingly don't even miss meat/meat products anymore!  I've shed a couple of pounds and feel much healthier, overall.  You and your blog have been a Godsend - thank you, thank you, thank you!!!

I made this for my step-daughter who has become vegan to help treat an illness. She loved it!! Said it was the best things she’d had. Thank you.

I'm rating before I've eaten this amazing recipe. Looks incredible and can't wait to get started

I’ve had a can of artichoke hearts sitting in the cabinet for ages and this was a great use for them! I didn’t have sunchockes  or fresh sage, but I sautéed chard with the mushrooms and used ground sage in the sauce and it worked out. Your recipes are great!

This is the second recipe pasta I've made from Sylvia -8th overall- and honestly, it's incredible. While there are many talented bloggers out there, Sylvia has become my go-to source of dinners. The sheer richness of this pasta, the flavour...It's downright luxurious. My omnivore partner has officially declared Sylvia a freaking queen. And I cannot disagree one bit.

i sauted the mushrooms adding spinach and garlic! added nutritional yeast to the pasta and it all came togheter so perfectly!! i loved this one so much, will do it again for sure

I only made the artichoke sauce, to put on salmon. It was phenomenal. I'm so excited, trying to think of more and more and more places I can use this artichoke sauce. I bet it's delicious with a spoon.

I couldn’t find sunchokes but I made the recipe without and it was still amazing! Comes together very quickly which is the best part. The artichoke sauce was so good that I didn’t miss the usual cream found in a typical Alfredo sauce. I will definitely make this again and again.

My 6 year old picker eater who hates mushrooms gives this 1K stars!

I have been cooking (your) vegan dishes and a non vegan for my family. I always give my son a bite to see if it’s something he enjoys. Definitely a effortless winner!
 
My only question is in creating the sauce, I can never get a “creamy” finish product. I am using a smaller ninja blender. I only blend for 30/45 secs. Should I be blending longer?

So good! We didn't have sunchokes available and just used extra mushrooms. Next time I'll put a touch more lemon on the sauce. Will definitely make again!

ridiculously delicious. i made this tonight with some fresh basil in the sauce and ground sage (because i couldnt find whole leaves) 10/10 will be making again amazing!

I absolutely love this recipe! Such a great vegan option. And... I loved Mizuna when you were the owner! Just happened to pick your recipe not realizing it was you! What are the chances! ❤️

This was a really fast easy weeknight meal.  I wasn't sure we would like the artichoke sauce but it was wonderful with mushrooms.

This was absolutely delicious!  I didn’t have sunchokes, so substituted roasted quartered cherry tomatoes.  Worked out just fine.  The sauce is spectacular.  Tastes like something you spent all day on and it takes no time at all.  10/10

I made this recipe last night, and this morning, I am still obsessing about it! How do artichoke hearts make such a delicious sauce AND in less than 5 minutes??????  SO GOOD.  Make it tonight.  Make it for the family, date night, or a crowd.  Its that good.

The only tweak I did with this recipe, I roasted the mushrooms in the oven instead of sautéing.

Spaghetti with Morel Mushrooms and Miso Brown Butter Sauce, and simple delicious meal highlighting morel's special flavor.

Spaghetti with Morels and Miso Brown Butter Sauce

butter

C morels

rice

Cracked pepper

C Italian parsley

pecorino

oz pasta

In a medium sized pot, bring salted water to a boil for the pasta and cook spaghetti uncovered until al dente. For extra nuttiness,  toast your pasta first, placing it single layered on a sheet pan in a 375F oven for 15-20 minutes, or nicely browned. Then cook like normal.

In a medium sauté pan, sauté butter on Med Low or LOW heat until golden brown and aromatic and nutty smelling. Add garlic. Saute 1 minute. Add mushrooms. Saute on med low heat until tender, careful not to burn the butter. You may need to turn the heat down to low , and stir often. When the mushrooms are tender, add a splash of rice wine, Mirin, marsala wine or sherry. Let alcohol cook off reducing about 1 min. Add miso water. Cook for another min until reduced and most water is evaporated. Set aside.

You could stop here and spoon this over fish ( halibut, salmon, scallops) or Beef or Chicken.

Drain pasta. Place back in pasta pot. Stir mushrooms and browned butter into the pasta, coating the pasta. If too dry for your taste, and a splash of olive oil. Stir in fresh parsley, plate and serve with a light sprinkling of fresh grated pecorino and cracked pepper.

The cheese will add quite a bit of salt. So when tasting for salt, make sure you taste it with the cheese or it may come out too salty. Because the miso is salty, I actually added no salt besides what was in the pasta water.

This was delicious and allowed for the morels to be the star of the dish! Definitely use more morels if you can! :)

This miso brown butter sauce is so delicious!

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Top 3 mushroom pasta recipes recipes from across the web

The most viewed mushroom pasta recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mushroom Pasta with Roasted S...

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The most viewed mushroom pasta recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine