What Makes it Special

A quick & healthy dish using mushrooms and spicy pasta sauce.

Ingredients:

  • 16 oz of your favorite pasta (I used fusilli to get more surface area for the sauce)
  • 16 oz choice of mushrooms, sliced (I used oyster mushrooms)
  • 25 oz choice of pasta sauce (I used Sprouts’ Organic Spicy Arrabbiata Pasta Sauce)
  • 1/2 onion, diced
  • 3 squash, diced
  • 3 teaspoons avocado oil
  • 3 teaspoons minced garlic
  • 3 teaspoons red pepper
  • Cilantro and parsley to taste

Instructions:

  1. Cook pasta according to package until al dente.
  2. Heat avocado oil in a large pan over medium-high heat. Add diced onion and sautรฉ until translucent, about 2-3 minutes.
  3. Add mushrooms to pan. Season with garlic, salt, pepper, and red pepper flakes to taste.
  4. When mushrooms are almost brown, add squash, then cook until tender, about 10-12 minutes.
  5. Add pasta sauce to pan with vegetables and simmer for a few minutes until heated through.
  6. Drain & rinse cooked pasta, then add to pan with sauce and vegetables. Toss to coat pasta evenly with sauce.
  7. Serve hot, garnished with fresh cilantro and parsley if desired. Enjoy!

Grandma’s Vegan Shroom Pasta ๐Ÿ„๐Ÿ

5 from 3 votes
Prep Time 14 minutes
Cook Time 30 minutes
Total Time 44 minutes
Servings 4 plates
Calories 782

Ingredients

  • 16 oz fuscilli pasta (or your favorite pasta)
  • 16 oz oyster mushrooms (sliced)
  • 25 oz spicy pasta sauce (or your favorite sauce)
  • ยฝ onion (diced)
  • 3 squash (diced)
  • 1 tablespoon avocado oil
  • 3 teaspoons minced garlic
  • 2 teaspoons red pepper
  • Cilantro to taste

Instructions 

  • Cook pasta according to package until al dente.
  • Heat avocado oil in a large pan over medium-high heat. Add diced onion and sautรฉ until translucent, about 2-3 minutes.
  • Add mushrooms to pan. Season with garlic, salt, pepper, and red pepper flakes to taste.
  • When mushrooms are almost brown, add squash, then cook until tender, about 10-12 minutes.
  • Add pasta sauce to pan with vegetables and simmer for a few minutes until heated through.
  • Drain & rinse cooked pasta, then add to pan with sauce and vegetables. Toss to coat pasta evenly with sauce.
  • Serve hot, garnished with fresh cilantro if desired. Enjoy!
Author: thaoywowy
Calories: 782kcal

Nutrition

Serving: 1 plate | Calories: 782kcal | Carbohydrates: 166g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 876mg | Potassium: 3154mg | Fiber: 19g | Sugar: 25g | Vitamin A: 60639IU | Vitamin C: 138mg | Calcium: 329mg | Iron: 8mg

1 Comment

  1. Chef Sun Stone Reply

    5 stars
    The spice was immaculate and the mushrooms were perfectly cooked in this recipe. Thanks for the recipe, Chef THAO๐Ÿ„๐Ÿคคโค๏ธ

Write A Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.