Print

Lemon Garlic Mushroom Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, healthy, and satisfying pasta perfect for a weekday meal! Naturally vegan and easily made gluten free, and it’s a 20 minute meal!

Ingredients

  • 1/2 cup olive oil, divided
  • 1 cup pasta water
  • 2 small shallots, minced
  • 14 oz. mushrooms, sliced*
  • 2 large cloves garlic, minced
  • salt + pepper
  • zest of one large lemon
  • red pepper flakes (optional)
  • 1 lb. penne pasta (gf, vegan if necessary)
  • parsley + basil, torn
  • vegan parmesan

Instructions

  1. Fill a large pot half way with salted water and bring to a boil. Once boiling, add pasta and cook to al dente. Reserve 1 cup of pasta water. Drain the pasta and return it to the same pot.
  2. While the water is coming up to a boil, add 1/4 cup olive oil to a large pan over medium heat.
  3. Once hot, add shallots and sauté for a minute, or until translucent.*** Add mushrooms, and cook until tender and golden. Stir the mushrooms infrequently – if you stir them only a bit, they’ll develop a delicious golden color!
  4. Add garlic, season with salt and pepper, and turn off the heat. Add your lemon zest and red pepper flakes, and mix to combine.
  5. Pour the mushroom mixture over the pasta along with your reserved 1/4 cup olive oil. Add in your reserved pasta water, bit by bit, to thicken the sauce a bit. This pasta isn’t supposed to be saucy – it’s coated with olive oil loaded with flavor. Season with more salt and pepper, and add your torn herbs. Top with vegan parmesan or nutritional yeast if desired.

Notes

*I used a mixture of baby bellas (cremini) and shitake

***I like to add my pasta to the boiling water when add the mushrooms to the pan to start cooking.

Find it online: https://www.fooduzzi.com/2017/08/lemon-garlic-mushroom-pasta/

Pin It on Pinterest

Share This