Vegan Mushroom Pasta

This easy 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.

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

Check out when we made this delicious pasta dish LIVE:

A special thank you to Marie and Demetria for helping us test this recipe.

What's in this elevated vegan 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. Cooked cannellini beans or butter beans
11. Low-sodium vegetable broth
12. Crushed red pepper
13. Fresh parsley

How to prepare this easy, one-pot pasta recipe

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.

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.

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!

Vegan Mushroom Pasta

5 from 1 vote

Course: Lunch/Dinner Entrée

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 315kcal

Author: Gigi & Sersie

Print Pin Rate

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  

1x2x3x

• ▢ 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

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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.

Notes

1. Mind the Miso Paste: Be sure to mix the miso paste into the sauce well, so you don't have clumps when you get ready to eat it. A workaround is to put the miso paste and about ½ cup of veggie broth into a bullet blender to combine before adding it to the pot.
2. Leftovers/Meal Prep: 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. 

Nutrition

Calories: 315kcal | Carbohydrates: 62g | Protein: 17g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 350mg | Potassium: 1235mg | Fiber: 11g | Sugar: 7g | Vitamin A: 304IU | Vitamin C: 16mg | Calcium: 151mg | Iron: 5mg

Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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