Eosinophilic Esophagitis Friendly Vegan Crispy Mushroom Pasta
Total time50 min
Prep time15 min
Cook time35 min
4.6(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 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
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!