Go Back
–+ servings

Stop Boiling Pasta in Water, You'll Thank You!

Quick and easy pasta mushroom risotto dish!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 lb white button cap mushrooms
  • 1 container oyster and portobello mushrooms
  • pinch salt
  • pinch pepper
  • 1 cup vegetable broth
  • 1 cup water
  • 3 small shallots
  • 3 or 4 cloves of garlic
  • 2 tbsp olive oil
  • 2.5 cup pasta
  • .5 cup pinot grigio
  • 2 cups mushroom broth
  • 2 tbsp vegan butter
  • rosemary
  • chives

Instructions
 

  • Wash mushrooms in cold water then roughly chop them.
  • In large saute pan over medium heat add mushrooms, salt, vegetable oil and water. Bring to simmer and allow them to cook for 15 minutes.
  • Slice up shallots then smash and mince garlic.
  • Strain mushrooms, save the broth.
  • In same hot pan add olive oil then the shallots. Turn the heat down to a medium/low and cook for 5 minutes.
  • Add in garlic and toss everything around. Add in pasta then the mushrooms and liquids. Pinot grigio (let cook alcohol away for a moment), then the mushroom broth.
  • Once pasta is cooked through add salt, pepper, vegan butter, chives and rosemary. Stir everything up then plate! Enjoy!
Keyword dinner recipes, easy dinner, easy recipes, Italian, italian pasta, italian recipes, Mushrooms, Pasta, pasta recipe, quick recipes, risotto, Savory, vegan dinner
Tried this recipe?Let us know how it was!