Monthly Vegan Recipes

Creamy Mushroom Pasta

Ingredients:

  • 200g pasta (spaghetti, penne, or any type you prefer)

  • 1 cup oyster mushrooms, sliced

  • 1 cup enoki mushrooms, trimmed

  • 1 tbsp olive oil

  • 2 cloves garlic, minced

  • 1/2 cup coconut milk (or any plant-based cream)

  • 1/4 cup vegetable broth

  • 1 tbsp soy sauce or tamari

  • Salt and pepper to taste

  • Fresh parsley (optional, for garnish)

Instructions:

  1. Cook the pasta according to package instructions. Drain and set aside.

  2. Heat the olive oil in a pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.

  3. Add the oyster mushrooms and enoki mushrooms, cooking for about 5 minutes until they soften and release moisture.

  4. Pour in the coconut milk and vegetable broth, and bring to a simmer. Add soy sauce, salt, and pepper. Let it simmer for 3-4 minutes, allowing the sauce to thicken slightly.

  5. Toss the cooked pasta into the pan with the mushroom sauce. Mix well to coat the pasta.

  6. Garnish with fresh parsley and serve.

Garlic & Herb Mushroom Pasta

Ingredients:

  • 200g pasta (spaghetti or linguine)

  • 1 cup oyster mushrooms, sliced

  • 1 cup enoki mushrooms, trimmed

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1/2 tsp dried thyme

  • 1/2 tsp dried rosemary (optional)

  • 1/4 cup vegetable broth

  • 1 tbsp lemon juice

  • Salt and black pepper to taste

  • Fresh basil or parsley (optional, for garnish)

Instructions:

  1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.

  2. Heat the olive oil in a large pan over medium heat. Add the garlic, thyme, and rosemary, cooking for 1-2 minutes.

  3. Add the oyster mushrooms and enoki mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms soften and turn golden brown.

  4. Add the vegetable broth and a bit of reserved pasta water to create a sauce. Stir and simmer for 3-4 minutes.

  5. Toss the cooked pasta into the pan, adding the lemon juice, salt, and pepper. Stir until the pasta is well coated.

  6. Garnish with fresh basil or parsley and serve hot..

Mushroom and Soy Sauce Stir-Fry Pasta

Ingredients:

  • 200g pasta (any type)

  • 1 cup oyster mushrooms, sliced

  • 1 cup enoki mushrooms, trimmed

  • 1 tbsp sesame oil

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp maple syrup or sugar

  • 1 tbsp toasted sesame seeds

  • 2 green onions, chopped (optional)

  • Red chili flakes (optional)

Instructions:

  1. Cook pasta according to package instructions, drain, and set aside.

  2. In a large pan, heat sesame oil over medium-high heat. Add the mushrooms and stir-fry for 4-5 minutes until they’re golden brown and tender.

  3. In a small bowl, mix soy sauce, rice vinegar, and maple syrup. Pour the sauce into the pan with the mushrooms and stir.

  4. Add the cooked pasta and toss everything together for 1-2 minutes to coat the pasta evenly with the sauce.

  5. Top with toasted sesame seeds, chopped green onions, and red chili flakes if desired. Serve immediately.

Mushroom & Spinach Pasta

Ingredients:

  • 200g pasta (penne, fusilli, or spaghetti)

  • 1 cup oyster mushrooms, sliced

  • 1 cup enoki mushrooms, trimmed

  • 2 cups fresh spinach (optional)

  • 1 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 tbsp nutritional yeast (optional for a cheesy flavor)

  • Salt and pepper to taste

  • Fresh basil or parsley (for garnish)

Instructions:

  1. Cook the pasta as per package instructions. Drain and set aside.

  2. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes.

  3. Add the oyster mushrooms and enoki mushrooms to the pan and cook for about 5-7 minutes until they become tender.

  4. Add the spinach to the pan (if using), and cook until it wilts down (2-3 minutes).

  5. Add the cooked pasta to the pan, tossing it in with the mushrooms and spinach. Season with salt, pepper, and nutritional yeast if desired.

  6. Serve with fresh herbs on top for a finishing touch.