Of course if you are gluten-free you can use your favorite gf pasta for this recipe. You can also use other types of green veggies, or normal broccoli. Just make sure to cut your veggies small enough so they will cook quickly. Any other type of mushroom will work in this recipe too. My favorites are oyster and maitake. Mushroom pasta will always be one of my favorite 15 minute vegan meals.
1 10-ozpackage of baby bella mushroomsor another type of mushroom
1bunch of broccoliniabout 2 cups,
2zucchini squashesthinly sliced
1-2tablespoonsgrapeseed oil
1/2teaspoonsea salt + more to taste
1jar vegan marinara tomato sauce
1teaspoonfennel seeds
1teaspoonred chili flakes
1package of linguine4 servings worth (so probably 2/3 of the package)
nutritional yeast and black pepper for serving
Instructions
Start by bringing the water for the pasta to a boil. How much pasta you decide to prepare will dictate how much water you need, obviously. Follow package instructions if necessary. Once the water comes to a boil add the pasta and cook for the amount of time instructed by the package.
Thinly slice the mushrooms, broccolini stems and florets, and zucchini.
Warm 1-2 tablespoons of grapeseed oil in a large cast iron skillet or frying pan.
Add the sliced mushrooms, broccolini stems (not the florets), and zucchini, then sprinkle on the salt. Stir well, and try to evenly spread the veggies onto the bottom of the skillet. Place the lid of a smaller pan directly onto the vegetables. Yes, the lid should touch the veggies.
Cook on medium heat for 5 minutes.
Remove the lid and add the broccolini florets, stir again, then place the lid back onto the veggies. Continue cooking for another 5 minutes, or until the veggies are tender.
Remove the lid one last time, and add the tomato sauce, fennel seeds, and chili flakes. Stir well.
Drain the cooked linguine then transfer it into the skillet with the tomato sauce and veggies.
Remove from the heat, then toss the pasta in the sauce.
Serve immediately with nutritional yeast and black pepper