Vegan Mushroom Pesto Pasta
Make this tasty mushroom pesto pasta with just a few ingredients - it's full of fresh flavour and ready in 30 minutes!
Servings: 4 servings
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.