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Mushroom Pesto Pasta (Vegan!)
5 from 3 votes

Mushroom Pesto Pasta (Vegan!)

Inspired by Noodles & Company's Pesto Cavatappi dish, this version is dairy-free and oil-free! It features tender mushrooms, tomatoes, garlic, and a creamy basil pesto sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 310 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

Ingredients

  • 8 oz. pasta (gluten-free if desired)
  • 8 oz. cremini mushrooms
  • 3-4 cloves garlic
  • 3 roma tomato
  • 3/4 cup Walnut pesto
  • salt to taste
  • black pepper to taste
For the vegan buttermilk:
  • 1/2 cup milk dairy-free, plain & unsweetened
  • 1 Tbsp. apple cider vinegar (or white vinegar)

Instructions

    Cup of Yum
  1. Make the pesto or prepare this ahead of time. You'll need one batch of my homemade pesto (or 3/4 cup of your own favorite vegan pesto).
  2. Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
  3. Meanwhile, make the buttermilk: Add milk and vinegar to a small bowl or jar. Stir and set aside for a few minutes. It should slightly curdle.
  4. Prepare veggies: Slice mushrooms, mince garlic, and chop tomatoes.
  5. In a large pan over medium-high heat, sauté mushrooms for 5-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
  6. When mushrooms are softened, add garlic. Stir and sauté 1 minute.
  7. Add tomato and buttermilk mixture. Stir and cook 3-4 minutes.
  8. Decrease heat to low. Add pasta (cooked & drained) and pesto. I use the full batch of pesto for extra-bold flavor, but add less if preferred.
  9. Stir well to combine and heat for 2-3 minutes. Salt and pepper to taste. Serve with vegan parmesan if desired.

Notes

  • For gluten-free: Use your favorite GF pasta. Cavatappi, fusilli, penne, or elbow pasta work great.
  • For oil-free: Use my homemade pesto recipe or your own favorite. (Be aware most classic pesto recipes include dairy and oil.)
  • Yield: Recipe makes about 6 cups (or about four 1.5-cup servings).

Nutrition Information

Calories 310kcal (16%) Carbohydrates 50g (17%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 2g (10%) Potassium 447mg (10%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 761IU (15%) Vitamin C 9mg (10%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 310

% Daily Value*

Calories 310kcal 16%
Carbohydrates 50g 17%
Protein 11g 22%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 2g 10%
Potassium 447mg 10%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 761IU 15%
Vitamin C 9mg 10%
Calcium 93mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.