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Dinners

One-Pot Tomato + Mushroom Pasta

by Ben, So Vegan January 4, 2021September 7, 2022
January 4, 2021September 7, 2022
Vegan One Pot Tomato Mushroom Lemon Pasta Recipe
  • Make sure you keep an eye on the pasta because you don’t want it overcooked. You want the pasta slightly undercooked, otherwise known as ‘al dente’, so the pasta holds up well in the sauce.

One-Pot Tomato & Mushroom Pasta

One-Pot Tomato & Mushroom Pasta #Throwback 😋 If you love this, then you’ll love our new cookbook ONE POT VEGAN, which is available to pre-order today! sovegan.co/onepv

Posted by So Vegan on Tuesday, 12 May 2020

Vegan One Pot Tomato Mushroom Lemon Pasta Recipe

One-Pot Tomato & Mushroom Pasta

Serves: 2 people Prep Time: 8 minutes Cooking Time: 22-25 minutes 22-25 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan One Pot Tomato Mushroom Lemon Pasta Recipe

  • 1 onion
  • 200g / 7oz mushrooms
  • 3 garlic cloves
  • olive oil, for frying
  • 200g / 7oz cherry tomatoes
  • 1 lemon
  • salt and pepper
  • 200g / 7oz spaghetti
  • 1 tsp paprika
  • 2 tbsp nutritional yeast
  • small handful of basil
  • 200g / 7oz spinach

Method

  1. Peel and thinly slice the onion. Slice the mushrooms, then peel and dice the garlic cloves. Heat a little oil in a large saucepan over a medium heat. As soon as the oil is hot, add the onion, mushrooms and garlic, and fry for 10 minutes, stirring occasionally.
  2. Slice the cherry tomatoes in half. Add them to the saucepan with the juice and zest from the lemon, paprika, 1/2 tsp of salt and 1/2 tsp of pepper. Give everything a stir, then add the spaghetti and 500ml (2 cups) of hot water from a kettle. Bring the water to the boil, then lower and simmer until the spaghetti is just about cooked (around 12-15 minutes), stirring every couple of minutes.
  3. Meanwhile roughly chop the basil leaves. Then stir the nutritional yeast, spinach and most of the basil into the pasta, and remove the pan from the heat. Keep stirring until the spinach has mostly wilted. Sprinkle any leftover basil on top to serve. Yuuum.
Did You Make This Recipe?
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Pasta loversQuick dinnersSO VEGAN classics
32 Comments
32
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32 Comments

Elizabeth May 16, 2018 - 5:51 am

Sounds a lovely recipe, unfortunately I couldn’t transfer to pinterest

Reply
Roxy, So Vegan May 18, 2018 - 2:24 pm

Thanks Elizabeth! Hmm, strange. Have you tried adding this to Pinterest again? It seems to be working for us!

Reply
Elizabeth Jess May 19, 2018 - 10:31 am

All sorted. Thanks. Will be making this tonight

Reply
Helen May 21, 2018 - 6:31 pm

This is one of the most flavoursome and delicious things I’ve ever made.
The recipe is definitely going in my favourites list.

Reply
Ben, So Vegan May 23, 2018 - 8:38 am

Thanks Helen! Really glad you enjoyed the recipe!

Reply
Christina May 26, 2018 - 8:24 pm

Thank you so much for this amazing recipe! I will cook it again this week, can’t get enough of it 🙂 so simple and tasty.

Reply
Ben, So Vegan May 29, 2018 - 1:47 pm

Thank you Christina! I think we’ll create some more one-pot pastas so watch this space!

Reply
James June 1, 2018 - 7:11 pm

Great stuff, but when does the paprika go in?

Reply
Roxy, So Vegan June 7, 2018 - 10:39 am

Hi James, Good spot! Just added this into the recipe! It goes in at the same time as the lemon juice / zest. Thanks, Roxy

Reply
Ruby June 13, 2018 - 7:00 am

Amazing! Yesterday, I saw this recipe on Instagram and couldn’t wait to try it! My mom and I teamed up tonight and cooked it for dinner! Everyone loved it! I’m definetly looking forward in trying more of your recipes! Thank you so much for sharing

Reply
Roxy, So Vegan June 26, 2018 - 12:08 pm

Amazing! Glad you enjoyed the recipe 🙂 Best, Roxy

Reply
Nydia June 16, 2018 - 7:56 am

Okay, you have your materials and hardware.

Reply
Susana June 27, 2018 - 10:00 pm

So simple and delicious. Thank you from Spain!

Reply
Roxy, So Vegan June 29, 2018 - 7:30 am

Ah thanks so much for the great feedback Susana! Means a lot 🙂 Best, Roxy

Reply
Deanna S. August 31, 2018 - 7:43 pm

This recipe is A+++. So easy and vegan. I want to thank you for your recipes ! Waiting for the cookbook !

Reply
Mary September 4, 2018 - 10:28 pm

What kind of pasta do you use?

Reply
Ben, So Vegan July 22, 2020 - 5:16 pm

Hey Mary we use spaghetti 🙂

Reply
Carrie Ann September 5, 2018 - 1:53 am

I only leave reviews for two reasons, if it’s really, really good or really, really bad.

This was delicious! One of the best vegan recipes I’ve made. The lemon really makes it.

Thank you.

Reply
Ben, So Vegan July 22, 2020 - 5:16 pm

Thank you!

Reply
Loz January 10, 2019 - 12:35 am

I added the nutritional yeast too early is that going to hurt it?

Reply
Ben, So Vegan July 22, 2020 - 5:17 pm

You’ll lose some of the flavour and nutrition in the yeast, but it’ll still be delicious!

Reply
Jess January 29, 2019 - 9:40 am

What kind of paprika should I use. Sweet or smoked?

Reply
Ben, So Vegan July 22, 2020 - 5:17 pm

Hi Jess. We use regular paprika. Alternatively we’d recommend sweet, as smoky might be slightly too overpowering for this recipe 🙂

Reply
Elee January 3, 2020 - 7:32 pm

Is the nutritional yeast a necessary ingredient???

Reply
Ben, So Vegan July 22, 2020 - 5:18 pm

It adds a lovely nutty and cheesy flavour, but you can leave it out 🙂

Reply
Helen March 4, 2020 - 11:24 pm

Pretty delicious – I used wholemeal pasta so it turned out a little gluggy because of different ratios of water to pasta needed when cooking wholemeal (I think). But that flavor was on point (even though I didn’t have basil – I know that would make it pop).

Reply
Roxy, So Vegan March 16, 2020 - 11:42 am

Awesome, so glad you enjoyed the recipe 🙂 Roxy

Reply
Mary Beth Savino May 23, 2020 - 9:41 pm

VERY good! I only had dried basil so mixed that in the “sauce” ….will make it again with fresh basil this summer. Procedurely, I’d recommend really watching and stirring the pasta, as it doesn’t have room to move around as when cooked traditionally in a big pot of water. some of mine stuck together and needed to be peeled apart.

Reply
Chloe June 9, 2020 - 5:16 pm

Really tasty and so so simple! Making this again for dinner tonight 🙂

Reply
Lesley October 30, 2021 - 12:00 pm

This is so delicious and simple. Thank you! One of the best recipes I’ve ever tried

Reply
Divya August 20, 2022 - 8:15 am

Hello I am from india and just not able to really understand one ingredient which is nutritional yeast .. all I know is dry yeast . Are these the same ? What does this ingredient do? Will it taste as good as without it. ?

Reply
Aikido October 28, 2022 - 1:24 am

Wow it was so good until I added the notoch. Sad face. It smells like Parmesan ie stinky feet. Sorry but I do not know I wish I didn’t add that at all bc I had shiitake and Porto’s and now I’m giving it away. So at least it will be super healthy food for my parents but I don’t like parm and the Same bacteria is used to create nutritional yeast which is the same bacteria from our stinky feet. Help me, lord Jesus amen hallelujah praise god. Anyway next time no nooch and I’ll add to my review. Sigh…..I love shrooms.

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