Easy Garlic Mushroom Pasta! Where are all our mushroom lovers? This comforting, umami goodness is packed with delectable mushrooms that is sure to satisfy those mushroom cravings.
Healthy and hearty, this oil-free, low-fat Easy Garlic Mushroom Pasta is made with simple ingredients and is perfect for busy weeknight dinners. A quick meal the whole family will enjoy. Mushrooms and garlic shine in this tasty pasta dish that is full of flavor, yet easy on the budget.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Calling all mushroom and garlic lovers. If you are watching your budget and waistline, then this dish is just for you. We wanted to create a mushroom and pasta dish that was oil-free (obviously) and low in fat so we could enjoy a nice portion of this dish without the guilt. This simple pasta recipe is all that and so much more. We loved it. However, we do want you to recognize that this dish is low in fat so it will not taste as indulgent as a high-fat recipe. It is mighty tasty for what it is and that is a low-fat recipe. We have a more indulgent version of this dish. Our Creamy Herb Mushroom Pasta is similar to this dish; however, it has a cashew cream base. This dish has more of a brothy style base. It’s so good! We ate it all up in no time flat. Dad loved it. He is a mushroom lover and was over the moon on this dish. You gotta give this one a try!
Tips for Success:
- Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation as the amount of pasta indicated is the perfection sauce to pasta ratio. We found 12 oz. to be the perfect amount. If you use more than the 12 oz., the sauce will be less flavorful as it will need to cover more pasta and the dish will be drier.
- Mushrooms: We used Baby Bella mushrooms, but you can pretty much use your favorite mushrooms.
- Low Fat Dish Expectations: This dish is designed to be a low-fat dish. It is not going to taste as decadent as a dish that has a higher fat content. It is very delicious, but we want to make sure the reader understands this. If you wish to make it more decadent, give it a generous sprinkle of Vegan Parmesan Cheese. Or give our Creamy Herb Mushroom Pasta recipe a try.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave. This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers. Pasta does tend to get a little mushy after freezing.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
Kitchen Products Used:
- Stock pot to cook the pasta
- Large ceramic/enamel lined skillet or similar stockpot
We certainly hope you give this deliciousness a try. If you try this comforting pasta, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Healthy and hearty, this oil-free, low-fat Easy Garlic Mushroom Pasta is made with simple ingredients and is perfect for busy weeknight dinners.
- 1 medium yellow onion, fine dice
- 8 oz. mushrooms, sliced *
- 2 Tablespoons reduced-sodium tamari *
- 2 Tablespoons minced garlic
- ¾ cup water
- ¾ cup low-sodium vegetable broth *
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried oregano
- Pinch to ¼ teaspoon red pepper flakes
- Pinch to ½ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper
- 12 oz. GF spaghetti (or pasta of choice) *
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the spaghetti. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions are softened, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the mushrooms and tamari, sauté for 3 to 5 minutes to allow the mushrooms to reduce.
- Add the minced garlic, sauté for 1 minute, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer. Simmer for 4 minutes.
- Add the cooked pasta and simmer for several minutes to ensure the pasta has been thoroughly heated through. Stir well, then remove from the stove and allow to sit for 5 minutes to allow the flavors to marry.
- Serve topped with freshly chopped parsley and/or Vegan Parmesan Cheese.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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