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    Home » Noodles

    Vegan garlic butter noodles with mushrooms

    Updated: Jun 17, 2025 · Published: Feb 26, 2020 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 35 Comments

    Jump to recipe
    Text overlay: Vegan garlic butter noodles pin. Bowl of pappardelle with mushrooms.

    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.

    Bowl of vegan buttered noodles with red wine infused mushrooms by floral napkin.

    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.

    In this post:

    Jump to:
    • Why readers love this recipe
    • What type of pasta should I use?
    • What kind of mushrooms should I use?
    • Step by step instructions
    • Serving ideas
    • Storage instructions
    • More noodle recipes you will love
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “I’ve been meaning to make this recipe for forever, and I finally got around to it today for lunch. So good!!!” – Hannah

    What type of pasta should I use?

    Close up of pappardelle wrapped around fork.

    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.)

    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

    This section shows how to make this recipe at a glance with process photos of the steps. 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.

    3-panel collage showing how to saute mushrooms and add red wine.

    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.)

    Pappardelle in skillet with red wine infused mushrooms.

    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.

    Serving ideas

    Bowl of vegan pappardelle with mushrooms by vegan chick'n strips.

    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:

    • Avocado caprese salad
    • Air fryer asparagus
    • Spinach salad with strawberries
    • Tomato bruschetta
    • Fried zucchini
    • Fried asparagus
    • Sautéed kale with garlic

    Storage instructions

    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!

    • Artichoke pesto pasta
    • Peanut butter noodles
    • Vegan pasta salad
    • Vegan ramen noodles
    Bowl of vegan buttered noodles with red wine mushrooms.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Bowl of vegan butter noodles with red wine mushrooms & chives.

    Vegan garlic butter noodles with mushrooms

    Author: Cadry Nelson
    5 from 17 votes
    These buttery noodles feel like a hug of a meal. Topped with red wine infused mushrooms, it's worthy of a dinner party or your coziest pajamas. Best of all, it's ready in just 20 minutes.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 2 people
    Course: Entree
    Cuisine: Italian, Vegan
    Keyword: comfort food, pasta

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    *I recommend cremini or button mushrooms. However, oyster mushrooms are a delicious indulgence. If you’re using oyster mushrooms, don’t slice them. Just remove any hard parts at the stem, then cook as directed above.
    This pasta is especially nice topped with crispy vegan chick’n strips, cooked in the air fryer or oven. I recommend Trader Joe’s chickenless strips or Gardein tenders.
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    Nutrition

    Calories: 636kcal | Carbohydrates: 89g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Sodium: 168mg | Potassium: 840mg | Fiber: 5g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 3mg

    Content, recipe, and photos updated January 17, 2023. Originally posted September 9, 2014.

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 17 votes (2 ratings without comment)

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    1. Tammi

      February 26, 2020 at 9:10 pm

      5 stars
      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 🙂

      Reply
      • Cadry

        February 27, 2020 at 9:30 am

        I’m so glad to hear it, Tammi! Thank you for letting me know!

        Reply
    2. Hannah

      April 09, 2015 at 11:47 am

      5 stars
      I’ve been meaning to make this recipe for forever, and I finally got around to it today for lunch. So good!!!

      Reply
      • Cadry

        April 09, 2015 at 12:02 pm

        Oh, yay! I’m so glad to hear it. Thanks for letting me know, Hannah!

        Reply
    3. Jojo

      September 12, 2014 at 7:46 am

      5 stars
      As a kid I was super into buttery noodles and that’s never gone away! These sound perfect!

      Reply
      • Cadry

        September 30, 2014 at 9:49 am

        There’s something to be said for life’s simple pleasures!

        Reply
    4. Deborah Davis

      September 11, 2014 at 2:23 pm

      5 stars
      Hi 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

      Reply
      • Cadry

        September 30, 2014 at 9:48 am

        Thanks, Deborah! That’s nice to hear!

        Reply
    5. Hannah

      September 11, 2014 at 12:32 pm

      5 stars
      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 🙂

      Reply
      • Cadry

        September 30, 2014 at 9:48 am

        Is it National Mushroom Month? I’m glad I’ve been celebrating regardless! 🙂

        Reply
    6. caitlingu

      September 10, 2014 at 8:46 am

      5 stars
      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!

      Reply
      • Cadry

        September 30, 2014 at 9:47 am

        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!

        Reply
    7. Linda and Alex @ Veganosity

      September 10, 2014 at 7:18 am

      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!!

      Reply
      • Cadry

        September 10, 2014 at 8:08 am

        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!

        Reply
    8. flavourphotos

      September 10, 2014 at 7:17 am

      5 stars
      The combination sounds lovely! Garlic mushrooms, lots of chives… yum! Beautiful photographs too.

      Reply
      • Cadry

        September 10, 2014 at 8:07 am

        Thank you! That’s nice to hear!

        Reply
    9. An Unrefined Vegan

      September 10, 2014 at 6:52 am

      5 stars
      The older I get the more I enjoy and appreciate “the little things.”

      Scrumptious noodles, Cadry! Love meals like this.

      Reply
      • Cadry

        September 10, 2014 at 8:07 am

        I’ve been well aware of the beauty of “the little things” lately. When they’re gone, it’s what we miss most.

        Reply
    10. bambooblossom

      September 09, 2014 at 4:11 pm

      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.

      Reply
      • Cadry

        September 10, 2014 at 8:06 am

        Sometimes simple is best!

        Reply
    11. panda cookie

      September 09, 2014 at 4:10 pm

      5 stars
      I love wide noodles like that. So carby good.

      Reply
      • Cadry

        September 10, 2014 at 8:05 am

        Absolutely! Wide noodles beat an angel hair-style pasta any day of the week.

        Reply
    12. Liz @ Floating Kitchen

      September 09, 2014 at 2:27 pm

      5 stars
      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!

      Reply
      • Cadry

        September 10, 2014 at 8:09 am

        Some foods really do stand the test of time!

        Reply
    13. Clare Burgess

      September 09, 2014 at 1:31 pm

      5 stars
      Oh wow, those noodles look lovely

      Reply
      • Cadry

        September 10, 2014 at 8:04 am

        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!

        Reply
    14. River

      September 09, 2014 at 12:59 pm

      5 stars
      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! 🙂

      Reply
      • Cadry

        September 10, 2014 at 8:10 am

        Ha! Too funny!

        Reply
    15. lysette

      September 09, 2014 at 12:15 pm

      Nice Vonnegut quote.

      Reply
      • Cadry

        September 09, 2014 at 12:16 pm

        Isn’t it nice? It’s really been resonating with me lately.

        Reply
    16. burbankvegan

      September 09, 2014 at 12:13 pm

      5 stars
      I need these noodles! Yum!

      Reply
      • Cadry

        September 10, 2014 at 7:16 am

        You really, really do. 😀

        Reply
    17. Abby

      September 09, 2014 at 8:58 am

      5 stars
      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 🙂

      Reply
      • Cadry

        September 10, 2014 at 7:15 am

        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! 😀

        Reply
    18. David

      September 09, 2014 at 8:43 am

      5 stars
      We are going to have to make this for dinner tonight, because the pictures are making me soooo hungry for it!!

      Reply

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