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Vegan buttered noodles are the epitome of “cozy.” Pappardelle is tossed with garlicky, non-dairy butter & topped with red wine infused mushrooms.
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.”
Vegan buttered noodles with red wine mushrooms
Ingredients
- 8 ounces plain egg-free pappardelle
- 3 heaping Tablespoons vegan butter divided
- 6-8 ounces oyster mushrooms removed from hard core (For a less expensive option, thinly sliced button or crimini mushrooms also work.)
- 6 large cloves garlic minced
- 2 Tablespoons red wine I recommend Malbec, Tempranillo, or Garnacha
- 1 Tablespoon fresh chives chopped (optional garnish)
- Freshly ground pepper to taste
Instructions
- Follow package directions for cooking pasta.
- While the pasta is boiling, in a non-stick skillet, warm 2 heaping Tablespoons of vegan butter on a medium heat until melted.
- Add minced garlic and sauté for a few minutes until softened and fragrant. Using a spatula, remove most of the garlic from the pan into a small bowl and set aside.
- Add the mushrooms to the pan and sauté under a medium-high heat until the mushrooms have released their liquid and have become toasty brown. (For perfectly browned mushrooms, don't move them too much. Let them stay in one place, allowing consistent heat, before flipping them over. Test one mushroom to see if it has the perfect color, and when it's ready, flip the rest of them.)
- After the mushrooms have become brown, add red wine to deglaze the pan and pick up any crusty bits sticking to the pan. The mushrooms should be moist but not wet. Stir until combined and all of the wine has soaked into the mushrooms.
- When the pasta is al dente, drain the pasta.
- In a large bowl, quickly toss the mushrooms, sautéed garlic, noodles, and one more Tablespoon of vegan butter, which will melt against the hot noodles.
- Serve immediately and top with chives and freshly ground pepper.
Nutrition
Here are more vegan noodle recipes you will love:
Cheesy udon noodle bowl with Brussels sprouts
Noodle stir fry with kale & bell peppers
David Busch says
September 9, 2014 at 8:43 amWe are going to have to make this for dinner tonight, because the pictures are making me soooo hungry for it!!
Cadry says
September 9, 2014 at 8:47 amWe can definitely manage that! I already have all of the ingredients. 🙂
Abby says
September 9, 2014 at 8:58 amGah! I was JUST thinking about something similar yesterday because back in high school I used to love coming home and making those Knorr Pasta Sides packets of butter noodles with tons of parm after school. If those weren’t in the pantry, it was thick egg noodles with butter and parm (can you sense a theme there? Hey, I was a swimmer. Bring on the pasta.)
It’s been a long time since I’ve had anything similar, so perhaps I might have to venture into the vegan version of that treat from decades ago with some Earth Balance, nooch and vegan pasta. Perfect timing 🙂
Cadry says
September 10, 2014 at 7:15 amI used to love those thick egg noodles. I’ve seen some vegan recipes to make them from scratch, but I tend to shy away from projects that involve making dough. However, if I could find some already made, I would be all over that!
I hope you enjoy your noodles! 😀
burbankvegan says
September 9, 2014 at 12:13 pmI need these noodles! Yum!
Cadry says
September 10, 2014 at 7:16 amYou really, really do. 😀
lysette says
September 9, 2014 at 12:15 pmNice Vonnegut quote.
Cadry says
September 9, 2014 at 12:16 pmIsn’t it nice? It’s really been resonating with me lately.
River says
September 9, 2014 at 12:59 pmThis is my kind of pasta, Cadry! I was also a sauceless-pasta kid. I still prefer a simple pasta dish without a lot of sauce. Whenever I eat a bowl of spaghetti with nothing but a little bit of vegan butter and parmesan, it takes me back and it does feel like the food equivalent of a big cozy blanket. Mr. Wing-It on the other hand enjoys his marinara sauce with a little bit of pasta! 🙂
Cadry says
September 10, 2014 at 8:10 amHa! Too funny!
Clare Burgess (@clareburgess) says
September 9, 2014 at 1:31 pmOh wow, those noodles look lovely
Cadry says
September 10, 2014 at 8:04 amThanks! I’m so in love with them. I wouldn’t have guessed that hand-made pasta made in small batches could be so much better than the kind I usually buy, but it makes a world of difference. It’s downright addictive!
Liz @ Floating Kitchen says
September 9, 2014 at 2:27 pmI loved buttery noodles as a kid and I STILL love them. Love the addition of mushrooms here, to make them more of a meal. Yum!
Cadry says
September 10, 2014 at 8:09 amSome foods really do stand the test of time!
panda cookie says
September 9, 2014 at 4:10 pmI love wide noodles like that. So carby good.
Cadry says
September 10, 2014 at 8:05 amAbsolutely! Wide noodles beat an angel hair-style pasta any day of the week.
bambooblossom says
September 9, 2014 at 4:11 pmI also used to like my pasta more plain. I added a tiny scoop of tomato sauce, but quite a lot of cheese 🙂 I discovered a recipe with only garlic and olive oil as a pasta sauce last year and I love it.
Cadry says
September 10, 2014 at 8:06 amSometimes simple is best!
An Unrefined Vegan says
September 10, 2014 at 6:52 amThe older I get the more I enjoy and appreciate “the little things.”
Scrumptious noodles, Cadry! Love meals like this.
Cadry says
September 10, 2014 at 8:07 amI’ve been well aware of the beauty of “the little things” lately. When they’re gone, it’s what we miss most.
flavourphotos says
September 10, 2014 at 7:17 amThe combination sounds lovely! Garlic mushrooms, lots of chives… yum! Beautiful photographs too.
Thank you for sharing this at the VVLP.
Cadry says
September 10, 2014 at 8:07 amThank you! That’s nice to hear!
Linda and Alex @ Veganosity says
September 10, 2014 at 7:18 amThis looks soooo good! We love pappardelle noodles! The mushroom thing is more of a Linda thing, but we could swap those out for any veggie. Yay comfort food!!
Cadry says
September 10, 2014 at 8:08 amAbsolutely, almost any vegetable would work in this dish. Personally, I’d be all over artichoke hearts, olives, capers, or maybe all of the above!
caitlingu says
September 10, 2014 at 8:46 amWow, you have a local egg-free pappardelle maker? Lucky! 🙂 I used to love plain pasta with butter (and parmesan) as a kid, too. This sounds like perfect comfort food!
Cadry says
September 30, 2014 at 9:47 amHaving a local noodle maker was something I didn’t know I needed. I had no idea that the quality could be that much better than the standard packaged noodles available in any grocery store.
You’ll have to let me know how you end up using your pappardelle – if you go old school or try something new!
Hannah says
September 11, 2014 at 12:32 pmThese looks so yummy and perfect! Definitely not something I would eat as a kid, but definitely something I would devour as an adult. Especially right now while it’s National Mushroom month 🙂
Cadry says
September 30, 2014 at 9:48 amIs it National Mushroom Month? I’m glad I’ve been celebrating regardless! 🙂
Deborah Davis says
September 11, 2014 at 2:23 pmHi Cadry,
I just hopped by from Virtual Vegan Potluck to check out your Garlic Butter Noodles with Red Wine Mushrooms.What a healthy and delectable comfort food! I am mad about mushrooms so I can’t wait to try this yummy recipe. My family will love it! It’s such a pleasure it is to explore your blog and your wonderful vegan recipes. I am sharing this and following you on social media to stay in touch! All the best, Deborah
Cadry says
September 30, 2014 at 9:48 amThanks, Deborah! That’s nice to hear!
Jojo says
September 12, 2014 at 7:46 amAs a kid I was super into buttery noodles and that’s never gone away! These sound perfect!
Cadry says
September 30, 2014 at 9:49 amThere’s something to be said for life’s simple pleasures!
Hannah says
April 9, 2015 at 11:47 amI’ve been meaning to make this recipe for forever, and I finally got around to it today for lunch. So good!!!
Cadry says
April 9, 2015 at 12:02 pmOh, yay! I’m so glad to hear it. Thanks for letting me know, Hannah!