This Mushroom Pasta with Soy Butter Garlic Sauce is rich & velvety, packed with umami. With only 11 plant based ingredients, this dish comes together in 20 minutes and makes for an easy comforting weeknight meal.
SOY BUTTER GARLIC SAUCE includes mixing soy sauce and butter. Have you guys tried it? It’s rich, salty, savoury, warm, rich & buttery flavours pairs so incredibly well with the flavours the mushrooms have. It truly brings together the flavour sensation of umami. Umami is a flavour far more complex then salty, bitter, sour and sweet. If you’ve never experienced this umami flavour, this dish will do justice in explaining it through your taste buds.
Everything about this dish is comforting and well balanced. Richness from the butter, saltiness from the soy sauce, savouriness from the garlic and onions and sweetness from the mirin and dashi. Dressed all over perfectly al dante pasta and meaty mushrooms thats then topped with vegan parmesan and green onions.
It takes less than 20 minutes to put together with basic pantry staple ingredients, so definitely give this one a go! This might become your new go to comforting pasta dish. 😉
I hope you guys enjoy this recipe because it’s:
vegan, dairy & gluten free
quick & easy to make
& super delicious!
Tips and Tricks to making Mushroom Pasta with Soy Butter Garlic Sauce
You can replace any mushrooms for the oyster mushrooms but I recommend “meaty-er” mushrooms. My favourites are: shimeji mushrooms & portobello mushrooms
Slightly brown the mushrooms as it will bring out their flavour more
Dashi (Kombu stock) & Mirin can be found in asian grocery stores
Keep an eye on the sauce so it doesn’t burn when reducing it by mixing every couple of seconds
I highly recommend topping it off with some vegan parmesan that you can make by processing: 1/2 c roasted cashews, 2 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp onion powder & 1/2 tsp of salt
P.S. feel free to use this soy butter garlic sauce over rice, veggies and other protein sources!
If you make this Mushroom Pasta with Soy Butter Garlic Sauce share or tag me on Instagram @lisakitahara & let me know how it went!
Cook pasta according to instructions
On medium heat, sauté mushrooms until lightly browned with water or tsp of neutral oil & transfer to separate bowl
Add 1 tbsp of vegan butter to the pan
Add the onions and garlic and fry until browned
Pour in the mirin and cook until dry
Add the dashi and soy sauce, and reduce the sauce until halved
Add the rest of the vegan butter
Add the mushroom and cooked pasta and toss until everything is coated
Transfer to serving plates and garnish with vegan parmesan and green onions
SERVINGS: 2 servings
PREP TIME: 5 minutes
COOK TIME: 15 minutes
200 g pasta (gluten free if needed)
2 1/2 c oyster mushroom, sliced
2 c shiitake mushrooms, sliced
3 tbsp vegan butter
3 garlic cloves, minced
1/2 onion, sliced
3 tbsp soy sauce
3 tbsp mirin
1/2 c dashi (kombu stock)
salt & pepper to taste
Vegan parmesan (See tips & tricks)