Buttery White Wine Mushroom Pasta (Vegan)
Buttery white wine mushroom pasta combines deeply seared mushrooms with shallots, garlic, dry white wine, and vegan butter. Pasta water helps create a creamy sauce without cream, while fresh lemon and parsley add brightness to the savory mushrooms.
Servings: 4 servings
Calories: 482kcal
Equipment
- 1 large pot
- 1 cast iron or heavy skillet
Ingredients
- 12 ounces linguine or spaghetti
- 24 ounces cremini mushrooms sliced
- 2 tablespoons olive oil divided, plus more if needed
- 2 tablespoons vegan butter divided
- 1 large shallot thinly sliced
- 3 cloves garlic minced
- ⅓ cup dry white wine
- ¼ teaspoon Dijon mustard
- ½ to 1 cup reserved pasta water as needed
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 to 2 teaspoons fresh lemon juice
- ¼ cup chopped fresh Italian parsley
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente. Reserve at least 1 cup of pasta water before draining.
- Sear the mushrooms: Heat a large cast-iron skillet or heavy-bottom skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon vegan butter, then add half of the mushrooms in a single layer (you might have to work in batches). Leave them undisturbed for 3 to 4 minutes, or until deeply browned on the first side. Turn and continue cooking until well browned with slightly crisp edges. Repeat until all the mushrooms are sautéed.Season lightly with salt and black pepper toward the end of cooking. Transfer the mushrooms to a plate. Transfer the browned mushrooms to the plate.
- Cook the shallot: Reduce the heat to medium. Add 1 tablespoon of vegan butter and the shallot. Cook for about 2 minutes, until softened. Add the garlic and cook for about 30 seconds, just until fragrant.
- Deglaze with white wine: Pour in the white wine and scrape up the browned bits from the bottom of the cast-iron skillet. Simmer for 2 to 3 minutes, until the wine has reduced by roughly half.
- Combine: Add 3/4 of the browned mushrooms back to the skillet and toss to coat them in the wine mixture. Add the cooked pasta, Dijon mustard, and about ¼ cup of reserved pasta water. Toss over medium-low heat until everything is well combined.
- Build the buttery sauce: Add the remaining 3 tablespoons of vegan butter, one tablespoon at a time, tossing well after each addition. Add additional pasta water a splash at a time as needed. Continue tossing until the butter and pasta water emulsify into a glossy sauce that lightly coats the pasta rather than pooling in the skillet.
- Finish the pasta: Remove the skillet from the heat. Add 1 teaspoon lemon juice and the parsley. Toss well. Taste and add more lemon juice, salt, or black pepper as needed.
Notes
- Sear the mushrooms in batches to avoid overcrowding. Mushrooms must have space to sear; crowding will result in steaming.
- Before searing, add the olive oil first and then the butter. This protects the butter from burning.
- Add lemon at the end; adding it during the cooking process can result in a bitter flavor.
- This dish is best served immediately.
- Refrigerator instructions: Store the mushroom pasta in an airtight container for up to 3 days. The sauce will continue to thicken while stored.
- Reheating instructions: Reheat the pasta in a skillet over medium-low heat. Add a splash of water or vegetable broth to loosen the sauce. Note: The longer the sauce has been stored, the more liquid you will need to add.
- Freezer instructions: I do not recommend freezing this mushroom pasta recipe.
Nutrition
Calories: 482kcal | Carbohydrates: 74g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 68mg | Potassium: 1021mg | Fiber: 4g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg