Buttery garlic noodles with red wine mushrooms is a bowlful of comfort food. Ready in just 20 minutes, it’s a quick lunch or dinner option that’s endlessly satisfying. Vegan.
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 garlicky 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.
Garlicky pappardelle with mushrooms
As an adult, I eat whole wheat pasta on most occasions. But there’s an easy indulgence to a bowl of buttery garlic noodles. It really takes me back.
This dish is on our regular dinner rotation, especially in the cooler months, when something carb-rich and warming sounds best.
What type of pasta should I use?
Pappardelle is my favorite for buttered noodles. But they can be hard to find without eggs in the ingredient list.
Fresh pasta is usually made with eggs, but most boxed noodles are vegan. Just read the ingredient label.
What kind of mushrooms should I use?
I usually go for cremini or white button mushrooms for this dish. They’re inexpensive and widely available. Plus, the dominating flavors are garlic, non-dairy butter, and wine. So they do a lot of the heavy lifting.
However, when oyster mushrooms are available at the farmers market in the summer, I like to buy a container full at least a couple times a season.
Oyster mushrooms are more expensive. But the texture is simultaneously delicate and meaty.
When cooking with oyster mushrooms, follow the same directions as below. However, you don’t need to slice the oyster mushrooms. Simply remove any tough, chewy stems before cooking.
(If you’d prefer to make the mushrooms sans pasta, check out this red wine mushrooms recipe.)
How to make this recipe
Start a pot of water boiling for the noodles. Cook them according to the package directions.
While they are boiling, set to work on the mushrooms.
Bring a large skillet to a medium heat with a drizzle of oil. Lay the sliced mushrooms on the skillet with a pinch of salt. Allow them to release their liquid & brown.
When both sides are brown, scoot the mushrooms to one side of the skillet. Add a drizzle more of oil. Sauté minced garlic in the oil before incorporating it with the mushrooms.
Now it’s time to deglaze the pan. Add a glug of wine, and allow the mushrooms to soak up all of that liquid.
Then toss the mushrooms with vegan butter. (I recommend Earth Balance or Miyoko’s non-dairy butter.)
Drain the noodles, and add them to the skillet.
Finish with another spoonful of non-dairy butter to coat the noodles, salt, and pepper.
Garnish with chopped chives & serve.
To fill out the dish even more, buttered noodles are super cozy topped with a few vegan chick’n strips or fried vegan shrimp. It reminds me of something I used to get at a chain pasta restaurant in my pre-vegan days.
What to serve with it
A bowl of garlicky pasta with mushrooms is a full meal all on its own.
Buttery garlic noodles with red wine mushrooms
- 8 ounces plain egg-free pappardelle or your preferred vegan pasta
- 1 ½ teaspoons organic canola oil or other neutral-flavored oil, divided
- 8 ounces cremini mushrooms* sliced
- Pinch salt + more to taste
- 6 cloves garlic minced
- 2 Tablespoons red wine I recommend Malbec, Tempranillo, or Garnacha
- 3 Tablespoons vegan butter divided
- 1 Tablespoon fresh chives chopped (optional garnish)
- Freshly ground pepper to taste
- Follow package directions for cooking pasta.
- While the pasta is boiling, bring a non-stick skillet to a medium heat with one teaspoon oil.
- Add sliced mushrooms to the skillet in an even layer with a pinch of salt. Allow them to brown and release their liquid. 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 browned all over, scoot them to one side of the skillet. Add the remaining ½ teaspoon of oil to the skillet. Put the minced garlic in the oil. Sauté for a few minutes until softened and fragrant. Then incorporate the garlic with the mushrooms.
- Add red wine to deglaze the pan and pick up any crusty bits sticking to the pan. Let the mushrooms soak up the red wine. Stir until combined and all of the wine has soaked into the mushrooms.
- Add 2 Tablespoons of vegan butter to the mushrooms until melted, and the mushrooms are glistening.
- When the noodles are al dente, drain the pasta.
- Add the drained pasta to the skillet along with the remaining Tablespoon of vegan butter. Stir to combine everything, so that it's evenly incorporated.
- Top with chives, freshly ground pepper, and more salt, to taste. Then serve.
Here are more vegan noodle recipes you will love:
- Cheesy udon noodle bowl with Brussels sprouts
- Artichoke pesto pasta
- Noodle stir fry with kale & bell peppers
Content, recipe, and photos updated February 2020. Originally posted September 2014.