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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.
I didn’t mind eating other things on the side, like broccolini or spinach salad. But I didn’t want anything messing up the simplicity of plain, salty, buttery noodles.
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. Luckily, there’s a local pasta maker who makes an egg-free version.
But really, you can use any type of white or wheat pasta you like here. I’d recommend choosing something with a little more bite like 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.)
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 from Trader Joe’s or Gardein. 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.
Or you can serve it with something light & colorful like avocado caprese salad or spinach salad with strawberries.
Buttery garlic noodles with red wine mushrooms
Ingredients
- 8 ounces plain egg-free pappardelle or your preferred vegan pasta
- 1 1/2 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
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 1/2 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
Nutrition
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.
David Busch says
We are going to have to make this for dinner tonight, because the pictures are making me soooo hungry for it!!
Cadry says
We can definitely manage that! I already have all of the ingredients. 🙂
Abby says
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 🙂
Cadry says
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! 😀
burbankvegan says
I need these noodles! Yum!
Cadry says
You really, really do. 😀
lysette says
Nice Vonnegut quote.
Cadry says
Isn’t it nice? It’s really been resonating with me lately.
River says
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! 🙂
Cadry says
Ha! Too funny!
Clare Burgess (@clareburgess) says
Oh wow, those noodles look lovely
Cadry says
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!
Liz @ Floating Kitchen says
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!
Cadry says
Some foods really do stand the test of time!
panda cookie says
I love wide noodles like that. So carby good.
Cadry says
Absolutely! Wide noodles beat an angel hair-style pasta any day of the week.
bambooblossom says
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.
Cadry says
Sometimes simple is best!
An Unrefined Vegan says
The older I get the more I enjoy and appreciate “the little things.”
Scrumptious noodles, Cadry! Love meals like this.
Cadry says
I’ve been well aware of the beauty of “the little things” lately. When they’re gone, it’s what we miss most.
flavourphotos says
The combination sounds lovely! Garlic mushrooms, lots of chives… yum! Beautiful photographs too.
Thank you for sharing this at the VVLP.
Cadry says
Thank you! That’s nice to hear!
Linda and Alex @ Veganosity says
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!!
Cadry says
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!
caitlingu says
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!
Cadry says
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!
Hannah says
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 🙂
Cadry says
Is it National Mushroom Month? I’m glad I’ve been celebrating regardless! 🙂
Deborah Davis says
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
Cadry says
Thanks, Deborah! That’s nice to hear!
Jojo says
As a kid I was super into buttery noodles and that’s never gone away! These sound perfect!
Cadry says
There’s something to be said for life’s simple pleasures!
Hannah says
I’ve been meaning to make this recipe for forever, and I finally got around to it today for lunch. So good!!!
Cadry says
Oh, yay! I’m so glad to hear it. Thanks for letting me know, Hannah!
Tammi says
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 🙂
Cadry says
I’m so glad to hear it, Tammi! Thank you for letting me know!