Mushroom Baby Tomato Pasta, vegan, Maja Brekalo
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Baby Tomato Mushroom Pasta

This Baby Tomato Mushroom Pasta is a super simple 8 ingredient recipe for one
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Healthy Vegan, Italian
Keyword: Easy pasta recipe, recipe for one, vegan pasta recipe
Servings: 1
Calories: 550kcal
Author: Maja ∣ Delicious & Healthy by Maya

Ingredients

  • pasta of choice I recommend spelt spaghetti or for gluten free version, lentil spaghetti
  • 1/2 cup baby tomatoes halved
  • 1 cup baby sized button mushrooms
  • 1 tsp smoked paprika
  • chili to taste
  • 2 pieces spring onions
  • salt and pepper to taste
  • 3 tsp Extra Virgin Olive Oil
  • 1/2 cup almond cream or soy cream
  • 1 tbsp Shoyu naturally brewed soy sauce
  • smal bunch fresh parsley minced

Instructions

  • Saute on strong flame mushrooms and chopped spring onions, with spices.
  • Add pinch of salt and 1 tsp Shoyu
  • When mushrooms are starting to soften, add halved baby tomatoes.
  • Then add cream and rest of shoyu.
  • Saute for maybe a minute longer, until the mushrooms are done. Turn off the flame.
  • Sprinkle minced parsley and fold in cooked pasta into ready sauce.
  • Check if it needs more seasoning.
  • I like adding a drizzle of Extra Virgin Olive Oil for even more flavor

Notes

  • My main ingredients in this Baby Tomato Mushroom Pasta are baby tomatoes and mushrooms (obviously) and the dominant spice is smoked paprika but I also made this recipe with eggplant instead of mushrooms and loved it the same.
  • Use any pasta you like - great gluten free versions are rice pasta, legume pasta (lentil, chickpea, black bean and edamame), spelt for wheat free.
  • For a spicier dish you can use smoked chili instead of smoked paprika.