9ounces(200grams)pastaegg-free tagliatelle, spaghetti, linguine, etc.
1tablespoon(15grams)olive oil
16ounces(500grams)mushroomsa mix of white, brown, portobello, or other. Sliced or cut into chunks.
2clovesgarlicminced or pressed
16(150grams)cherry tomatoeshalved
3tablespoons(30grams)vegan butter
1handful(20grams)parsleychopped
½teaspoonsaltor more to taste
2twistsblack pepper
Clean, chop, and cook 16 ounces mushrooms on high heat on a large skillet with 1 tablespoon olive oil, ½ teaspoon salt, and 2 twists black pepper for about 5 minutes.
The mushrooms will release water. Keep cooking them until all the water is gone.When the pan is dry, lower the heat to medium, and keep cooking the mushrooms for a couple of minutes to brown them. Stir occasionally.
Add 2 cloves garlic (minced), half of the vegan butter, and 16 cherry tomatoes cut in half.
Cook on medium heat for another 5 minutes or until the tomatoes are soft and juicy.Stir occasionally, then when the sauce is ready, add1 handful parsley (chopped).
Cook 9 ounces pasta in a large pot with salted boiling water as per package instructions minus one minute. Reserve one cup of pasta water, drain the pasta, and toss it into the mushroom sauce with the remaining vegan butter, a twist of black pepper, and a ladleful of reserved pasta water. Toss on medium-high heat for 1 minute and add more water if necessary.
Serve the pasta in a cozy bowl with a sprinkle of finely chopped parsley.