Low-Fat Easy Umami Mushrooms and Pasta! Perfect for weeknights or when you’re craving something hearty without the guilt, this mushroom pasta is sure to become a new favorite in your dinner rotation.
Discover the irresistible charm of this Low-Fat Easy Umami Mushrooms and Pasta—a comforting dish bursting with rich, savory flavors. Tender mushrooms are cooked to perfection, soaking up the deep umami goodness, while perfectly al dente pasta provides the ideal base. Everything is coated in a creamy, dreamy sauce that brings out the earthy richness of the mushrooms and adds a luscious texture to each bite.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Honestly, this mushroom and pasta dish is crazy delicious — it totally stole the show at our dinner table! We all loved it, especially Dad, who couldn’t stop raving about how flavorful and comforting it was.
It’s definitely making our Top 10 list for the year! The best part? It’s so easy to throw together, yet tastes like a gourmet meal. If you’re looking for a new go-to recipe that’s both healthy and insanely tasty, you’ve got to give this one a try.
Tips for Success:
- Flavor Profile: This Low-Fat Easy Umami Mushrooms and Pasta dish is full of delicious umami flavor. Mushrooms and pasta are coated in a creamy, dreamy sauce that is packed with yummy umami goodness.
- Low-Fat Dish Expectations: This dish was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this dish. It is very tasty for what it is, and that is a low-fat dish. We just want to make sure that our Readers recognize this when contemplating making this recipe.
- Mushrooms: We used Baby Bella mushrooms; however, feel free to substitute with your mushrooms.
- Flour: It will feel like you are pushing flour coated gooey mushrooms around in the skillet; that is fine. We just want to make sure the flour is cooked so it removes the raw flour taste from the dish.
- Scraping the Bottom of the Skillet: Some of the flour will naturally stick to the bottom of the skillet. Use a rubber or wooden spatula to pull it up off the bottom of the skillet once you add the liquids to the skillet. Stir well to incorporate the flour with the liquids and bring to a boil, then lower to a simmer and stir frequently.
- Cooking the Flour: Make sure the flour is cooked to remove the raw flour taste; however, be careful to watch the flour closely to ensure that it doesn’t stick to the bottom too much and then burn.
- Amount of Pasta: We used 8 oz. of farfalle pasta, but this dish could easily handle 10 oz. For a saucy dish, use 8 oz.
- Farfalle Pasta: Feel free to substitution the farfalle pasta with your favorite small cut pasta like elbows, ditalini or small shells.
- Ume Plum Vinegar: The ume plum vinegar is essential to the umami experience in this recipe. There are no substitutions offered as, again, it is an essential ingredient. If you are concerned about buying it only for this recipe, just know that we have quite a few recipes that use ume plum vinegar so if you are a fan of our recipes, then it is definitely worth buying. Go to our website search bar and type in ume plum vinegar to find other tasty recipes using ume plum vinegar.
- Gluten Free Pasta: Feel free to use gluten free pasta.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This dish can be frozen.
Pantry Products:
- 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. Feel free to use your favorite vegetable broth.
- 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. We recommend using reduced-sodium products.
- Ume Plum Vinegar: We used Eden Ume Plum Vinegar. We get a lot of questions on ume plum vinegar. It is fairly inexpensive and adds amazing flavor. You can find it in most health food stores or at Asian market stores.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large skillet
- Large stock pot (for boiling the pasta)
If you try this delicious 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.
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Low Fat Easy Umami Mushrooms and Pasta
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Yield: 4 Servings 1x
- Category: Dinner, Lunch
- Method: Stovetop
- Diet: Vegan
Description
Discover the irresistible charm of this Low-Fat Easy Umami Mushrooms and Pasta—a comforting dish bursting with rich, savory flavors.
Ingredients
Base Ingredients:
- 8 to 10 oz. Baby Bella mushrooms, sliced *
- 2 Tablespoon reduced-sodium tamari *
- 1 Tablespoon water
Skillet Ingredients:
- 3 Tablespoons flour (of choice)
- 2 cups low-sodium vegetable broth *
- 1 cup water
- 1/3 cup nutritional yeast
- 2 teaspoons ume plum vinegar *
Spice/Herb Ingredients:
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- Pinch to ½ teaspoon sea salt (+/-) *
- ¼ to ½ teaspoon black pepper (+/-)
Other Ingredients:
- 8 oz. farfalle pasta *
Instructions
- Cook the pasta per package directions, rinse thoroughly with cold water, shake well to remove excess water, set aside to drain.
- Place all the Spice/Herb Ingredients into a small bowl, whisk well to combine, set aside.
- Place all the Base Ingredients into a large skillet, sauté over medium-high heat for approximately 5 to 7 minutes or until the mushrooms reduce in size, stirring occasionally.
- Once the mushrooms reduce, reduce the heat to medium, then add the flour and stir constantly for several minutes to cook the flour.
- Next, add all the remaining Skillet Ingredients and the Spice/Herb Mix, stir well to thoroughly mix. Use a rubber or wooden spatula to scrape the bottom of the pan to pull up any flour that may have stuck to the bottom of the pan. Increase the heat to boiling, then reduce to a simmer. Simmer for 5 to 8 minutes or until the sauce has thickened, stirring frequently.
- After the sauce has thickened, add the cooked pasta and simmer for 3 minutes. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 4
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