Hearty Winter Mushroom Pasta

Ingredient Notes

  • Mushrooms: I think having a variety of mushrooms is good to add different textures. I used closed cup and shiitake but you can use whatever you prefer. Some stores sell a batch of mixed mushrooms which is perfect just make sure you get 450g worth. It seems like a lot but mushrooms always shrink up into nothing.
  • Pasta: I’ve used tagliatelle but you can use any pasta shape really. The big pasta shapes just gives a nicer texture and more of a hearty feel.
  • Herbs: This recipe also works with dried version of the herbs but are not as aromatic are flavourful. I sometimes use fresh basil and sage but not thyme because it can take forever to separate the leaves from the woody stem.
  • Vegan Butter: This makes this recipe a little more indulgent and gives that nice buttery silky taste. If you don’t have vegan butter just use more extra virgin olive oil.
  • Nutritional Yeast: This gives the recipe a cheesy nutty flavour and used in this way acts as parmesan. The recipe will still be nice without it but it really rounds it off. I use Engevita yeast flakes.
  • White wine vinegar: This gives the nice white wine taste but also loads of acidity. You can also just use a normal dry white wine and then just add fresh lemon juice on top to give the same flavour profile.


Cooking Tips

  • Mushrooms: Make sure to salt them early and cook them on a high heat. The salt will draw out the high moisture content that mushrooms have and then the high heat will evaporate it. There will be loads of steam which is good (as long as it’s not smoke). Also don’t move the mushrooms around too much you want them to get a nice browning on one side before flipping them. Once all the moisture is gone still keep cooking them that’s what gives them that nice texture instead of being all mushy.
  • Pasta: Make sure you add enough water and enough salt when cooking the pasta. For 100g of pasta, you should have 1 litre of water. In each litre of water, there should be a teaspoon of salt. It may seem like a lot of salt but only some of that will actually penetrate into the pasta. Use a big pot as well to make sure there is enough space to cook the pasta. Finally, every now and then stir the pasta to make sure it doesn’t stick and also get all starchy


Reheating Tips

  • For best results, I add the desired portion to a heatproof dish cover with foil and place in the lower portion of a steamer for 30 minutes. This keeps the moisture content and pretty much tastes like you have cooked it fresh. You can also microwave it but it goes a little dry so add a teaspoon of water before.


Hearty Winter Mushroom Pasta

a herby oily buttery pasta goodness all rolled into one for a perfect winter lunch or evening meal
Prep Time10 mins
Cook Time20 mins
Course: Dinner, Lunch
Keyword: Pasta, Winter
Servings: 5 people, 10 Hobbits, 50 Fairies


  • 500 g Tagliatelle Pasta (Wholewheat works too)
  • 300 g Closed cup white mushrooms, chopped
  • 150 g Shiitake mushrooms, chopped
  • 2 Cloves of garlic, minced
  • 3 tbsp Fresh thyme, finely chopped
  • 3 tbsp Fresh basil, finely chopped
  • 2 tbsp Sage, finely chopped
  • 2 tbsp Extra Virgin Olive Oil
  • 6 tbsp Vegan butter (Or use more olive oil)
  • 180 ml White wine vinegar (or a dry white wine)
  • 2-3 tbsp Nutritional Yeast (or another light vegan cheese)
  • Sea Salt


  • Bring 5 litres of salted water to the boil (based on 500g pasta)
  • Cook to packet instructions or to 2 minutes before if you prefer a firmer bite
  • While the pasta is cooking add 2 tbsp of olive oil to a saucepan over medium-high heat
  • When the oil is ready and has a shimmer to it (not smoking) add in both the closed cup and shiitake mushrooms
  • Sprinkle salt over the mushrooms to draw out the moisture and spread them out so they evenly coat the pan, don't worry if they are stacked up they will eventually reduce in size.
  • Leave the mushrooms to brown, this should take around 5 minutes. At first there will be loads of moisture but this will go and eventually start to caramelise
  • Flip or stir the mushrooms round, reduce heat to medium and add in the garlic and butter
  • Add fresh thyme, basil and sage give it a good stir making sure everything is coated
  • Add in the white wine vinegar and let the sauce heat up
  • Add in the drained pasta, salt and pepper and make sure everything is coated
  • Let it simmer for a couple of minutes and check the seasoning
  • Take off the heat and add the nutritional yeast


Nutritional Yeast used can be found here
Vegan Butter used can be found here
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