Simple and delicious, these Vegan Mushroom Garlic Parmesan Noodles are a delicious mix of angel hair pasta, sliced mushrooms, fresh garlic and parmesan.
There are lots of foods out there that we all ate before going vegan that we look back on fondly.
Most of mine include copious amounts of cheese.
But luckily, there are TONS of vegan alternatives that really do taste like the real thing.
One of those things is Vegan Parmesan. I'm not talking about nutritional yeast and cashews blended up. (I've tried that recipe and it tastes nothing like parmesan).
My go-to vegan parmesan is from GoVeggie. It's cheap and it tastes good. And it doesn't have that overly salty flavor that some other brands I have tried have.
I used to only be able to find it at Whole Foods, but it started popping up at my regular grocery stores the last couple months - yay, vegan win!
You can also get it online here.
Anyways, back to what we're using this amazing parmesan for. This recipe is inspired by something I used to order at Yard House.
And while Yard House is one of my favorite places to eat out at because of all of their vegan options, this dish is unfortunately not one of them. BUT, with a few easy vegan swaps I was able to recreate it super easily.
Vegan butter, garlic, sliced mushrooms, "chicken" broth, and parmesan are mixed in with angel hair pasta and then topped with fresh green onion slices.
This recipes takes just 15 minutes from start to finish and is a comforting dish that will have you coming back for more.
Need more pasta inspo? Check out my Creamy Hummus Pasta or Pumpkin Seed Pesto Pasta.
Vegan Mushroom Garlic Parmesan Noodles
Ingredients
- 8 oz angel hair pasta
- ½ teaspoon Better Than Bouillon No Chicken Base*
- ½ cup water
- ¼ cup vegan butter
- 3 cloves garlic diced
- 1 cup white mushrooms sliced
- ¼ cup vegan parmesan
- salt and pepper to taste
- 1-2 green onions diced
Instructions
- Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
- Combine bouillon and water in a bowl and stir to combine. Set aside.
- While pasta is cooking, melt butter in a pan over medium heat. Add garlic and saute for 1 minute.
- Add mushrooms and broth to the pan and bring to a boil. Lower heat and simmer for 5 minutes (or until mushrooms have softened and broth has reduced).
- Drain pasta - reserving 1 cup of the pasta water.
- Add pasta and parmesan to the sauce and stir to combine. Slowly add pasta water as needed until desired sauce consistency is reached. Add salt and pepper to taste.
- Serve and enjoy!
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Teena
I LOVE this recipe! I make this a few times a month and its even great the next day.
Carol McCollum
Regarding the Go Veggie Parmesan... one has a blue label, the other has a green label. Which are you using in this recipe? I read a bunch of reviews that said this 'cheese' clumps & you have to break it up with a knife to use it. Some say it has such a strong, repulsive odor they couldn't even eat what they put it on! ...and they threw the bottle out! One comment said that before putting the bottle in the fridge after opening, to put it in a zip-lock freezer bag to prevent every thing in the fridge from stinking like this 'cheese'. Some comments said the ingredients had changed & that it now contains coconut... but Amazon had not updated it's ingredient list!!
Rene
GoVeggie went off the market for the past year (at least in my area). I finally found the new formula at my grocery store this weekend, but haven't tested it out. I had no issues with their old formula and really liked the taste, so I'm hoping for the best from the new one.
Jessica
Very good! I agree with Rayne. It definitely doesn’t hurt to double the mushrooms. I would also recommend to use the brand of Chiken Broth base suggested in the recipe because the Sprouts equivalent took a long time and wasn’t as good!
Rayne
This is one of new favorite recipes. My whole family loves it. I add a couple of tablespoons of oat flour to the buttery mushrooms before I add the broth, and this makes the sauce more like a gravy. It’s absolutely creamy and delicious! I also add peas and kale and double the mushrooms (which I quarter rather than slice) for a heartier dish.
Rene
Yum! Those all sound like great additions!
Lydia
Yummy. So good. My husband ate 3 servings of it. Definitely will make it again