Breastfeeding Friendly Vegan Crispy Mushroom Pasta
Total time50 min
Prep time15 min
Cook time35 min
4.6(30)
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Learn more →Ingredients
4 servings
For the crispy mushrooms
- 1 lb mixed mushrooms (cremini, shiitake, or oyster), torn or sliced into large pieces
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the pasta
- 12 oz dry spaghetti or linguine
- 1 tbsp salt
For the sauce
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 2 tbsp tomato paste
- ½ cup dry white wine
- 1 cup reserved pasta water
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tbsp lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
- vegan parmesan, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the mushrooms in a single layer on a large baking sheet, drizzle with 3 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat, then spread them out again so no pieces overlap.
- 2
Roast the mushrooms for 25–30 minutes, flipping once halfway through, until the edges are deeply browned and crisp and the pieces have shrunk by about half.
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