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Vegan Lemon and Thyme Mushroom Pasta












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: 







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

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




  • 24 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


  • Prep Time: 5
  • Cook Time: 10









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