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5 from 1 vote

Vegan buttered noodles with red wine mushrooms

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Entree
Cuisine: Italian, Vegan
Keyword: bowl, comfort food, dairy free, noodles, pasta
Servings: 2 people
Calories: 612kcal
Author: Cadry Nelson


  • 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


  • 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.


Calories: 612kcal | Carbohydrates: 89g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Sodium: 176mg | Potassium: 689mg | Fiber: 5g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 3.7mg | Calcium: 56mg | Iron: 3.4mg