This vegan pasta dish is chock-full of earthy mushrooms. A mix of wild mushrooms can elevate the flavors of this easy dish, but simple cremini or button mushrooms work well too. To save on prep time, look for packages of mushrooms that have already been sliced.

Carolyn Casner
Source:, July 2020


Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain.

  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 2 minutes. Increase heat to medium-high. Working in batches, add mushrooms and cook, stirring, until all the mushrooms have softened and lightly browned, 8 to 10 minutes. Add garlic, thyme, salt and crushed red pepper to taste; cook, stirring, for 1 minute. Add broth, wine and vinegar; bring to a simmer. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cooked spaghetti to the pan, tossing to coat. Remove from heat; stir in nutritional yeast and sprinkle with parsley.

Nutrition Facts

415 calories; protein 14.6g 29% DV; carbohydrates 53.7g 17% DV; exchange other carbs 3.5; dietary fiber 7.6g 30% DV; sugars 7.9g; fat 16.1g 25% DV; saturated fat 2.3g 11% DV; vitamin a iu 214.8IU 4% DV; vitamin c 7.7mg 13% DV; folate 70.6mcg 18% DV; calcium 46.1mg 5% DV; iron 3.7mg 21% DV; magnesium 97.4mg 35% DV; potassium 856.8mg 24% DV; sodium 325.7mg 13% DV.