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Vegan Lemon and Thyme Mushroom Pasta

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Hello + Happy Wednesday!!

 

 

 

 

 

 

If you know me, you know I’m all about mushrooms. Surprisingly my husband isn’t fond of them so I don’t get to make them as often as I’d like. However, lately I’ve been craving my sautéed mushrooms and just knew, we had to do a pasta dish!

 

If you have a love hate relationship with mushrooms, I hear you. If mushrooms are not cooked right, they can just be a soggy watery mess as they absorb moisture. However, with this method mushrooms are cooked just right and I’m telling you, it makes a huge difference!

 

 

 

 

 

 

What’s great about this pasta dish? Everything! It takes minutes to throw together, quick, easy, affordable, vegan, requires no fancy sauce, features less than 10 ingredients, it’s perfect for any season, packs tons of flavor, can easily be made in bulk, filling, you can garnish it with toasted garlic bread crumbs if you want to elevate this dish, there are notes of thyme, lemon, garlic, and white wine!

 

 

If you love all things mushrooms or crave a quick pasta dish, you have to try this new vegan Lemon + Thyme Mushroom Pasta!

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy 

Affordable 

Packed with flavor 

No fancy sauce needed

Notes of lemon, thyme, garlic, and white wine 

Can easily be made in bulk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Vegan Lemon + Thyme Mushroom Pasta

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  • Author: Gabrielle
  • Total Time: 15 minutes
  • Yield: 2-4 servings 1x
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Ingredients

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  • 2–4 servings cooked pasta
  • 4 tbsp olive oil
  • 2 8oz cartons whole button mushrooms
  • 2 tbsp vegan butter
  • 1/3 cup diced shallots
  • 1/2 tsp sea salt
  • 3 tsp garlic
  • 2 tsp fresh thyme leaves
  • 1/2 squeeze lemon
  • 1/4 cup white wine

Instructions

  1. Cook pasta according to instructions. Set aside.
  2. Wipe mushrooms clean with a damp paper towel. Cut the stems so that they are right below the cap.
  3. In a large skillet, heat the oil over high heat, but not smoking. Add the mushrooms placing them cut side down. Do not move the mushrooms until they have caramelized on the bottom. (5 mins or more) If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
  4. Turn the heat down to low/med. Add the vegan butter and diced shallots. Cook and toss for 5 minutes, until beautifully browned.
  5. Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to slightly evaporate the liquid.
  6. Serve immediately. Garnish with additional thyme and serve with cooked pasta.

 

  • Prep Time: 5
  • Cook Time: 10

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