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Home » Lunch/Dinner Entree » Vegan Mushroom Pasta

Vegan Mushroom Pasta

Published: Mar 1, 2023 · Modified: Mar 11, 2023 by Gigi & Sersie

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This one-pot vegan mushroom pasta is delicious and elegant. Because it takes less than 30 minutes to whip up, this meal is perfect any night of the week. This meal is gluten-free, oil-free, soy-free, nut-free, and low-fat.

top side view close up of vegan mushroom pasta in a white bowl with fresh parsley
this meal is fast and fancy

This recipe is a copycat version of Gaz Oakley's (aka Avantgarde Vegan) 1-Pot Creamy Butter Bean and Fennel Pasta. Thank you, Gaz!

What's in this elevated mushroom pasta dish

  1. Fennel
  2. Onion
  3. Mushrooms (recommend shiitake or oyster)
  4. Garlic
  5. Capers
  6. Miso paste
  7. Lemon
  8. Pasta (use gluten-free, if gluten-sensitive)
  9. Nori seaweed
  10. Low-sodium vegetable broth
  11. Crushed red pepper
  12. Fresh parsley
top view of the key ingredients: pasta shells, sliced mushrooms, fennel, onion, capers, cannellini (or butter) beans, garlic, miso paste, nori seaweed, lemon, crushed red peppers, fresh parsley
key ingredients: pasta, mushrooms, fennel, onion, capers, cannellini (or butter) beans, garlic, miso paste, nori seaweed, lemon, crushed red peppers, fresh parsley
top view of fresh fennel on a wooden surface
fresh fennel gives this one-pot pasta dish a subtle anise flavor.

How to prepare

Preheat a large saute pan over medium heat. Add sliced onions and cook for 2 to 3 minutes.

Stir in the fresh sliced fennel, mushrooms, and garlic, and put the lid on to cook for another 2 to 3 minutes.

Add in cooked cannellini or butter beans and use a potato masher to partially mash up the beans in the pan. This gives the sauce some creaminess without the cream.

Add the capers, miso paste, lemon zest, lemon juice, pasta, and veggie broth. Give it a good stir, and make sure the pasta is submerged in the broth. Put the lid on and cook for the time your pasta needs to cook to make it al dente. About 1 to 2 minutes before the time is up, add the torn nori sheets and crushed red pepper. Give it a stir, put the lid back on, and continue cooking for the remaining time.

When time is up, turn off the heat, stir in fresh chopped parsley, and give it a taste. If necessary, add a splash of coconut aminos or a pinch of salt. Enjoy this wonderfully elegant, high-end meal with a refreshing Italian Mocktail.

top view close up of a sauté pan with vegan mushroom pasta on the stovetop and a wooden spoon dishing up a scoop
this one-pot pasta dish will

Leftovers keep well in a covered container in the refrigerator for up to 3 days. Alternatively, you can portion out into individual freezer-safe containers and freeze for up to 3 months.

Check out the replay of us making this yummy meal live during cook & chat... girls' night in! A special thank you to Marie and Demetria for helping us test out this wonderful recipe.

We hope you love this one-pot vegan mushroom pasta recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us  @danielsplaterecipes so we can see your creation!

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top side view close up of mushroom pasta in a white bowl with fresh parsley on top

Vegan Mushroom Pasta


  • Author: Gigi & Sersie
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Vegan
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Description

This one-pot vegan mushroom pasta is delicious and elegant. Because it takes less than 30 minutes to whip up, this meal is perfect any night of the week. This meal is gluten-free, oil-free, soy-free, nut-free, and low-fat.


Ingredients

Units Scale
  • 1 medium onion, sliced thin
  • 1 medium fennel bulb, sliced thin
  • 4 cups sliced mushrooms (shiitake and/or oyster mushrooms recommended)
  • 4 cloves garlic, minced
  • 1 15-oz can cannellini or butter beans (low sodium or no salt added), drained and rinsed (or 1 ½ cups cooked)
  • 2 ½ Tbsp capers
  • 1 Tbsp miso paste
  • 2 tsp lemon zest
  • 2 ½ to 3 Tbsp fresh lemon juice
  • 2 cups pasta (use gluten-free, if gluten-sensitive)
  • 3 cups low-sodium vegetable broth
  • 2 sheets nori seaweed
  • 1 tsp crushed red pepper, for heat
  • a splash of coconut aminos or salt to taste

Instructions

Preheat a large saute pan over medium heat. Add sliced onions and cook for 2 to 3 minutes.

Stir in the fresh sliced fennel, mushrooms, and garlic, and put the lid on to cook for another 2 to 3 minutes.

Add in cooked cannellini or butter beans and use a potato masher to partially mash up the beans in the pan. This gives the sauce some creaminess without the cream.

Add the capers, miso paste, lemon zest, lemon juice, pasta, and veggie broth. Give it a good stir, and make sure the pasta is submerged in the broth. Put the lid on and cook for the time your pasta needs to cook to make it al dente. About 1 to 2 minutes before the time is up, add the torn nori sheets and crushed red pepper. Give it a stir, put the lid back on, and continue cooking for the remaining time.

When time is up, turn off the heat, stir in fresh chopped parsley, and enjoy. Add a splash of coconut aminos or salt to taste.

Leftovers keep well in a covered container in the refrigerator for up to 3 days. Alternatively, you can portion out into individual freezer-safe containers and freeze for up to 3 months. 

Notes

EQUIPMENT / SUPPLIES

  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Measuring spoons
  5. Potato masher
  6. Large saute pan with lid
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop
  • Cuisine: Italian

Keywords: vegan pasta, gluten free, low fat, no oil, oil free, soy free, nut free, mushrooms, shiitake, oyster, fancy dinner, healthy vegan recipes, vegan seafood pasta, daniel fast recipes, gaz oakley, avantgarde vegan, date night dinner, fast and easy meals, one pot meals

Did you make this recipe?

Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

Join the Meal Prep Cooking Class with Sersie & Gigi

Let’s face it, staying consistent with your health goals starts in the kitchen. This meal prep cooking class will help you develop a routine of eating healthy foods so you can be successful long-term. You don’t have to be an expert chef or even love to cook; you just need the desire to eat healthy. It’s that simple!

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