April Recipes

Vegan Mushroom Pasta

Vegetarian Badge
Two plates of Vegan Mushroom Pasta
Hands On:
40 minutes
Total Time:
40 minutes


  • ½ cup fresh basil leaves, lightly packed, plus additional sliced basil for garnish
  • ½ cup Gustare Vita extra virgin olive oil
  • ¼ cup Hy-Vee chopped walnuts
  • 1 tsp kosher salt
  • 1 tsp fresh lemon juice
  • 2 clove(s) garlic, minced
  • ¼ cup vegan butter alternative, divided
  • 1 tsp chili oil
  • 1 (8-oz.) pkg. sliced baby bella mushrooms
  • ½ (5-oz.) pkg. sliced shiitake mushrooms
  • 1 (10-oz) pkg. cherry tomatoes, halved
  • ½ (16-oz.) pkg. Hy-Vee angel hair pasta
  • ½ cup vegan sour cream alternative
  • 1 cup Full Circle Market organic baby spinach, chopped
  • Hy-Vee crushed red pepper, for garnish
  • Lemon zest, for garnish
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Place ½ cup basil, olive oil, walnuts, salt, lemon juice, and garlic in a food processor or blender. Cover and process or blend until smooth. Reserve 2 tablespoon pesto for serving; set pesto aside.
Heat vegan butter and chili oil in a large nonstick skillet over medium heat. Add baby bella and shiitake mushrooms; cook 8 minutes, stirring occasionally. Add tomatoes; cook 5 to 7 minutes or until mushrooms are golden and cherry tomatoes begin to blister. Add remaining pesto to mushroom mixture and toss to coat. Remove from heat.
Cook pasta in a large saucepan in boiling salted water according to package directions. Drain pasta, reserving ½ cup pasta water.
Return pasta to saucepan. Add reserved pasta water and vegan sour cream; stir until combined. Gently stir in spinach and mushroom mixture. Transfer to 6 serving plates. Garnish with crushed red pepper, lemon zest, sliced basil, and reserved 2 tablespoon pesto, if desired.

Nutrition Facts

Serving Size: 0 cup
Serves: 6
Amount Per Serving
Calories: 98
% Daily Value*
Total Fat: 6g 7%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 77mg 3%
Total Carbohydrate: 11g 4%
Dietary Fiber: 1g 3%
Sugars: 1g 2%
Protein: 2g 4%

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