This Mushroom Pesto Pasta is a simple weeknight dinner with sauteed mushrooms, tender rigatoni noodles and my homemade shiso pesto. This recipe comes together in 30 minutes for a satisfying and flavourful meal that’ll have you returning for seconds.
I love to make this recipe with my homemade Shiso Pesto, which adds vibrant colour and bright flavour to this pasta dish in just a few minutes.
You can have this meal ready in as little time as it takes to boil your pasta, and what’s even better is that store-bought pesto is an excellent time-saving alternative when you’re in a hurry.
(pictured above is my SHISO PESTO recipe)
Why You’ll Love This Recipe
- Super Easy. This straightforward recipe makes it perfect when you need a quick and delicious meal in under 30 minutes.
- Full Of Herby Flavour. Shiso pesto adds a unique and fresh herby flavour to this dish, elevating every bite.
- Perfect For Potlucks. This pasta is a crowd pleaser and will impress whether you bring it to a potluck, picnic, barbecue or make it for a simple weeknight dinner.
Ingredient Notes
Make this tasty mushroom pesto pasta with simple ingredients that create this flavorful sauce. Use store-bought vegan pesto or make your own using the recipe available on my blog.
- Pasta – I went with rigatoni, but any pasta shape will work. Think shells, bowties, penne or even fusilli.
- Vegan Margarine – You can also use vegan butter.
- Mushrooms – I like to use brown cremini mushrooms but feel free to use regular white mushrooms.
- Garlic – Use fresh garlic cloves to add depth of flavour.
- Fresh Oregano or Thyme – Fresh herbs are more flavorful than dried versions. Use a mix of oregano and thyme if desired.
- Shiso Pesto – I love using my homemade shiso pesto in this recipe, but any store-bought vegan pesto you choose will also work.
- Vegan Parmesan – Adds a salty creaminess to this pasta recipe that you’ll love. I always use Violife Parmesan but Follow Your Heart is also good.
Step By Step Instructions
1. Bring a large (6qt) pot of water to a boil and add 1 tbsp of salt. Add the pasta and cook according to package directions or desired tenderness. Drain and set aside.
2. In a large pan, melt the margarine over medium-high heat. Add the mushrooms and sauté for about 5 minutes or until they shrink and are lightly golden brown. Then add the minced garlic and oregano and cook for 2 minutes.
3. Remove the pan from heat and add the cooked pasta and shiso pesto. Stir well to combine, season with salt and pepper to your liking and then finish each bowl with a generous pile of grated vegan parmesan cheese; the more the better! 😜
Recipe Tips & Notes
- Go for shorter pasta like rigatoni, shells, or bowties; they work best for this pesto pasta. I usually avoid longer noodles because shorter pasta allows the pesto to cling to every nook and cranny.
- Cook pasta in salted water, as seasoning it during the cooking process is essential to infuse more flavour into the pasta when it’s finished.
- Short on time? You can go for store-bought pesto, which is convenient. But making homemade pesto in just a few minutes brings a freshness that’s hard to beat.
- Add extra flavour by topping each bowl with a generous pile of shredded vegan parmesan before serving.
Storage
Store any leftovers in an airtight container in the fridge for 4-5 days. When it’s time to reheat, opt for the convenience of the microwave.
Frequently Asked Questions
To boost the protein content of this pesto pasta, consider serving it alongside vegan meatballs or adding some vegan chick’n for a heartier meal.
Store-bought pesto often contains non-vegan ingredients like cheese. To determine if the pesto is vegan-friendly, carefully read the label and ingredient list.
You have several options! Instead of mushrooms, consider using zucchini, bell peppers, spinach, cherry tomatoes, kale, asparagus, broccoli, or even frozen peas in this recipe.
⭐️ MORE VEGAN RECIPES
- Sweet & Sticky Tofu (20 Mins)
- Vegan Egg Salad Sandwiches
- Garlic Chili Udon Noodles
- Teriyaki Tofu (20 Minutes)
- Japanese Curry w/Chickpeas
- Vegan Mapo Tofu
DID YOU MAKE THIS PESTO PASTA?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Vegan Mushroom Pesto Pasta
Ingredients
- 340 grams short pasta (rigatoni)
- 2 tbsp vegan margarine or butter
- 8 oz cremini mushrooms (3 cups sliced)
- 2 cloves garlic minced
- 1 tbsp finely chopped fresh oregano or thyme
- 1/2-3/4 cup shiso pesto (or basil pesto)
- 1/3 cup shredded vegan parmesan
- salt and pepper (to taste)
Instructions
- Bring a large (6qt) pot of water to a boil and add 1 tbsp of salt. Add the pasta and cook according to package directions or desired tenderness. Drain and set aside.
- In a large pan, melt the margarine over medium-high heat. Add the mushrooms and sauté for about 5 minutes or until they shrink and are lightly golden brown. Then add the garlic and oregano and cook for 2 minutes.
- Remove pan from heat and add the cooked pasta and shiso pesto. Stir well to combine, season with salt and pepper to your liking and then finish each bowl with a generous pile of grated vegan parmesan cheese; the more, the better!
Video
Notes
- Go for shorter pasta like rigatoni, shells, or bowties; they work best for this pesto pasta. I usually avoid longer noodles because shorter pasta allows the pesto to cling to every nook and cranny.
- Cook pasta in salted water, as seasoning it during the cooking process is essential to infuse more flavour into the pasta when it’s finished.
- Short on time? You can go for store-bought pesto, which is convenient. But making homemade pesto in just a few minutes brings a freshness that’s hard to beat.
- Add extra flavour by topping each bowl with a generous pile of shredded parmesan before serving.
Super delicious! I love how fancy this tastes. The flavour of the pesto with the mushrooms and pasta (I used rigatoni) was so perfect and addicting. I really love eating this cold as well. This was my first time trying Violife parm and it’s incredible! Can’t wait to make this recipe again.