I love pasta with mushrooms and until now I used to make it with soft cheese and sprinkled grated cheddar on top. It was how I used to enjoy it, until I asked my husband if he would like to try a vegan version. I’m so glad that he said yes, as it turned out to be delicious. I think I like the vegan mushroom pasta dish even more than the one with cheese. Also, it’s healthier and lower in calories, all with extra flavour, sounds amazing, isn’t it? It takes only 30-40 minutes to cook it, so give it a go, you’ll love it.

Ingredients for 4 big servings of Vegan mushroom pasta:

– 500g pasta
– 750g mushrooms
– 6 spoons of olive oil
– dried basil
– salt, pepper
– 4 tsp of truffle infused olive oil
– fresh basil leaves for decor

Wash and cut the mushrooms in the size you want them. Pour 2 spoons of olive oil in a frying pan and toss the mushrooms in. Keep the pan on the hob over medium heat. Stir from time to time so it doesn’t catch the bottom of the pan. The mushrooms should be ready in 20 minutes.

Meanwhile, boil enough water to cook the pasta, according to the instructions from the package. Add salt and the pasta and boil them. When the pasta has boiled, take if off the heat, strain it and rinse it with cold water. This should stop the pasta from overcooking.

In a big frying pan, pour 4 spoons of olive oil and heat it. Add the pasta and stir for a few minutes. Add the condiments and the cooked mushrooms and stir. Leave the pasta on the hob for another few minutes, stirring frequently. When the pasta is ready, put it on the plates, pour a teaspoon of truffle infused olive oil on each plate and garnish with fresh basil leaves.

Here is my vegan mushroom pasta recipe. Do you have a favourite vegan recipe for pasta?