Vegan garlic butter 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 vegan garlic butter noodles.
This dish is on our regular dinner rotation, especially in the cooler months, when something carb-rich and warming sounds best.
I like to add red wine mushrooms for extra umami flavor & oomph.
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.
Trader Joe’s has egg-free pappardelle sometimes. But it’s a seasonal item.
Regardless, you can use any type of white or wheat pasta you like here.
I’d recommend choosing something with a little more bite like fettuccine, fusilli, penne, farfalle, bucatini, or spaghetti.
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.)
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. 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.
2. Put sliced mushrooms in a skillet with oil & a pinch of salt. Allow them to release their liquid & brown.
3. When the mushrooms have browned, scoot them to one side. Add a drizzle more of oil, and sauté minced garlic in the oil before incorporating it with the mushrooms.
4. Deglaze the pan by adding a splash of wine. 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.)
5. 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.
A bowl of garlicky pasta with mushrooms is a full meal all on its own or with a sprinkle of vegan parmesan cheese.
For a bump of protein, add air fried vegan chick’n strips on the side.
Serve with any of these sides:
Store & reheat
Store leftovers in an airtight container in the refrigerator. It will keep for about 3 days.
To reheat, microwave until warm.
Pasta dries out in the refrigerator. So add another dollop of vegan butter & incorporate it with the noodles to rehydrate them.
More noodle recipes you will love
Keep the noodle love going with these delicious recipes!
Vegan garlic butter noodles with mushrooms
- 8 ounces egg-free pappardelle or your preferred vegan pasta
- 1 ½ teaspoons avocado oil or other neutral-flavored oil, divided
- 8 ounces cremini mushrooms* sliced
- Pinch of 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.
Content, recipe, and photos updated January 17, 2023. Originally posted September 9, 2014.
I used to eat buttered noodles as a kid as a snack LOL. Since going vegan I hadn’t made them and honestly kind of forgot about them until I saw this post. Made them this past weekend (minus the wine) and yummy! Took me back. So easy I can’t believe it took me this long. Definitely won’t be waiting so long to make them again. Thanks Cadry 🙂
I’m so glad to hear it, Tammi! Thank you for letting me know!
I’ve been meaning to make this recipe for forever, and I finally got around to it today for lunch. So good!!!
Oh, yay! I’m so glad to hear it. Thanks for letting me know, Hannah!
As a kid I was super into buttery noodles and that’s never gone away! These sound perfect!
There’s something to be said for life’s simple pleasures!
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
Thanks, Deborah! That’s nice to hear!
These 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 🙂
Is it National Mushroom Month? I’m glad I’ve been celebrating regardless! 🙂
Wow, 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!
Having 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!
Linda and Alex @ Veganosity
This 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!!
Absolutely, almost any vegetable would work in this dish. Personally, I’d be all over artichoke hearts, olives, capers, or maybe all of the above!
The combination sounds lovely! Garlic mushrooms, lots of chives… yum! Beautiful photographs too.
Thank you! That’s nice to hear!
An Unrefined Vegan
The older I get the more I enjoy and appreciate “the little things.”
Scrumptious noodles, Cadry! Love meals like this.
I’ve been well aware of the beauty of “the little things” lately. When they’re gone, it’s what we miss most.
I 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.
Sometimes simple is best!
I love wide noodles like that. So carby good.
Absolutely! Wide noodles beat an angel hair-style pasta any day of the week.
Liz @ Floating Kitchen
I 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!
Some foods really do stand the test of time!
Oh wow, those noodles look lovely
Thanks! 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!
This 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! 🙂
Ha! Too funny!
Nice Vonnegut quote.
Isn’t it nice? It’s really been resonating with me lately.
I need these noodles! Yum!
You really, really do. 😀
Gah! 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 🙂
I 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! 😀
We are going to have to make this for dinner tonight, because the pictures are making me soooo hungry for it!!