Vegan Mushroom Thyme Garlic Pasta 3

One upon a time, there was a fair maiden.  She loved all creatures, and very much loved her beautiful kingdom.  But there was one thing that this fair maiden could not stand.  She dreaded times she might encounter it.

The mushroom! {insert gasp of horror here!}

Oh yes, dear friends, I used to hate mushrooms.  The suggestion of them would have me screaming and running in the opposite direction.  Because the texture was weird and they were just not my thing.  Or so I thought.

I guess I became more adventurous as I got older, and eventually Hubby (then Boyfriend) got me to try the dreaded mushrooms again.  I had to admit that when he cut them really small and put them with some other foods that I loved (like pasta) we could be cool, no screaming or unnecessary running.

Vegan Mushroom Thyme Garlic Pasta 1

And then one day, I discovered that I wasn’t just tolerating mushrooms anymore.. I actually liked their flavor!! Whaaaaa!? So now I am just a girl who used to dislike mushrooms, but still kinda likes when they are sliced thin.. ;)

Health highlights of mushrooms:  A new and surprising find in the world of mushrooms is that, like humans, they produce vitamin D in the sunlight.  Some studies have shown that they can actually produce enough vitamin D to reverse a deficiency!  Vitamin D is an area much research has been focused on in recent years, and they have linked low vitamin D to a range of health issues including heart disease, cancer, obesity and osteoporosis.  Musrhooms are also good sources of B vitamins, iron, fiber, potassium, and many other minerals as well as antioxidants!

Vegan Mushroom Thyme Garlic Pasta 2

Vegan Mushroom Thyme Pasta
Cook time: 
Total time: 
Serves: 2-4
  • 8 oz Pasta
  • 1 tablespoon EV Olive Oil
  • 6 cloves Garlic
  • 1 teaspoon Fresh Thyme Leaves (leaves from about 5 sprigs)
  • 1 lb Mushrooms (any kind you like, white button and crimini work well)
  • ½ cup Vegetable Broth
  • ¼ cup Pasta Water (carefully remove with a ladle before draining the pasta)
  • 2 teaspoons White Miso (see note)
  • Salt and Pepper (to taste)
  1. Bring a medium pot of water to a boil
  2. Add the pasta and set a timer for al dente
  3. Drain the pasta
Mushroom Sauce
  1. In a large saucepan add the olive oil, garlic, thyme, and mushrooms
  2. Cook on medium heat, until the mushrooms soften and the garlic and thyme become very fragrant
  3. Add the vegetable broth, pasta water, miso
Putting it together
  1. Add the drained pasta to the saucepan with the sauce, add a generous pinch of salt and pepper
  2. Toss to coat with the sauce
  3. Taste for seasoning (feel free to add more salt, pepper and/or miso if you would like)
I really loved the salty, savory thing the miso added to this dish, but you can absolutely omit it if you don’t have any or have a hard time finding it. It will still be delicious!!


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