Some days you just want to wrap up in the food equivalent of a big cozy blanket. Soft and enveloping, there’s something deliciously simple about a big bowl of vegan buttered noodles.
When I was a child, I didn’t like tomato sauce on my noodles. I wanted them plain with a little butter, a dash of salt and pepper. I didn’t mind eating other things on the side, but I didn’t want anything messing up the simplicity of plain, salty, buttery noodles.
As an adult I’m more apt to eat whole wheat noodles on most occasions, and I now welcome a ladling of tomato sauce. However, there’s something that feels wonderfully nostalgic about a bowl of vegan buttered noodles. It really takes me back.
(Wide vegan pappardelle, which is my favorite, can be tough to find. Luckily there’s a local noodle maker who makes an egg-free version. The pasta is handmade, and you can really taste the difference.)
Vegan buttered noodles with red wine mushrooms
I top my vegan buttered noodles with oyster mushrooms that have been sautéed with garlic and then deglazed with a couple tablespoons of Malbec.
When oyster mushrooms are nowhere to be found, sliced button or cremini mushrooms will do. Button and cremini mushrooms are also significantly cheaper.
(If you’d prefer the mushrooms on their own, check out this side dish – red wine mushrooms.)
Add a grinding of pepper, and it’s a meal that takes twenty minutes to prepare but feels dinner party-worthy.
But more often than not, there’s no dinner party. It’s a meal that David and I eat on the couch in our pajamas – watching the newest episode of Doctor Who or Garfunkel & Oates and relishing in the little things.
Because like Kurt Vonnegut said, “Enjoy the little things in life because one day you’ll look back and realize they were the big things.”
Here are more vegan noodle recipes you will love:
Cheesy udon noodle bowl with Brussels sprouts
Noodle stir fry with kale & bell peppers