Vegan mushrooms pasta is a quick and creamy pasta recipe, that you can make with most mushroom varieties and that will surprise you for its simplicity and taste. This dish represents the essence of Italian cooking. Simple yet delicious!
Soak the dried porcini in lukewarm water. Also, put the water to cook the pasta to boil.Chop the mushrooms, quite chunkily as they'll lose a lot of their volume, and set aside.TIP: I like to cut the portobello in thick slices, almost 1 cm thick (⅓ of an inch).
To a nonstick pan, add oliveoil, mincedgarlic, and chiliflakes. Gently fry on low heat for ½ a minute then add the chopped mushrooms.Squeeze the soaked porcini mushrooms and add them to the pan too. Save their water for later. Stir well to mix the mushrooms with the garlic and chili oil.Make sure the garlic doesn't burn. If it starts to burn add a little tap water to lower the temperature of the pan.
Add the white wine to the pan and stir. When the wine is evaporated, add the soaking water of the porcini to the pan, but pass it through a sieve first, if you see that it has sand/dirt in it.Cook the mushrooms on medium heat till most of the liquid has evaporated and the pan is almost dry.
Add finely chopped parsley and cherry tomatoes cut in half. Cook for another minute or two then turn the heat off.
Cook your pasta in heavily salted boiling water. When the pasta is very al dente, that is 2 to 3 minutes undercooked, drain it and add it to the pan with the mushrooms.Save the pasta cooking water, and add ½ cup of it to the pan with the sauce and the pasta.
Finish cooking the pasta in the pan, moving it around occasionally, and coating it in the sauce. Cook the pasta till al dente. Add more pasta water if necessary.When the pasta is cooked al dente, turn the heat off, and add the vegan butter. Mix gently till the butter has melted. The vegan mushroom pasta is ready to be served.