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roasted mushroom pasta in a slate bowl on a grey marble background

Roasted Mushroom Pasta Recipe

Crisp roasted mushrooms in a salted herb dressing, served with gluten free pasta and vegan parmesan ‘cheese’.
Course Main Course, Pasta
Cuisine Italian
Keyword Plant Based Vitamin D, Vegan Pasta Recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1
Calories 514 kcal

Ingredients

Roasted Mushrooms

  • 100 g chestnut mushrooms sliced
  • 1 tbsp olive oil
  • ½ tbsp tamari
  • ½ tbsp balsamic vinegar
  • 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
  • 2 cloves garlic thinly sliced

Pasta

  • 90 g GF pasta of choice

Extras

  • 2 tbsp vegan parmesan

Instructions

  1. Heat oven to 190°c fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 10- 15 mins, depending on how thick/ thin you’ve sliced them. I recommend thinner slices for those who don’t like the texture of mushrooms.

  2. Meanwhile, mix the garlic, rosemary, olive oil, tamari and vinegar. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until fully dried and starting to crisp. Cook your pasta at the same time, as per packet instructions.
  3. Once ready, stir into your cooked pasta and sprinkle vegan parmesan before serving.

Serve and enjoy!