Make Vegan Mushroom Pappardelle! A rich, creamy plant-based pasta recipe with earthy mushrooms and wide ribbons of pappardelle – the perfect Italian comfort food.

Ingredients (Serves 4)

250g flat cap mushrooms

250g closed cup mushrooms

2 shallots

2 garlic cloves

1 tsp thyme

10g dried porcini

2 tsp red wine vinegar

1/2 lemon

400g pappardelle

100g parmesan or plant-based alternative

2 tbsp olive oil

Salt and pepper

A few chives to garnish

Method -

Cut the flat cap mushrooms into approximately 1cm slices and lay in a baking tray.

Drizzle over 1 tbsp of the olive oil, add 1/2 tsp of thyme and season with salt and pepper.

Roast at 200c for 20 minutes, remove from the oven and set aside in a warm place.

Place the porcini in a bowl, cover with hot water and leave to soak for 5 minutes. Strain and finely chop.

Finely dice the shallots and add to a saucepan with 1 tbsp of olive oil and fry on a medium heat for 2 minutes.

Finely chop the garlic and add to the pan along with the porcini and 1/2 tsp of thyme, cook for another 2 minutes.

Add the red wine vinegar and reduce for 1 minute.

Finely chop the closed cup mushrooms and add to the pan, season with salt and pepper and cook for 10 minutes or until the mushrooms are golden.

Cook the pasta according to packet instructions and add to the mushrooms along with the roasted flat cap mushrooms.

Add the cheese, a squeeze of lemon and garnish with some chopped chives.

This Vegan Mushroom Pappardelle is the ultimate plant-based comfort food. Wide ribbons of pasta are coated in a creamy, dairy-free sauce with earthy mushrooms that bring depth and richness. It’s a simple yet indulgent dish that feels elegant enough for entertaining but easy enough for weeknight cooking. Naturally vegan and full of flavour, this mushroom pasta is a true Italian-inspired classic. Serve with fresh herbs and a drizzle of olive oil for a finishing touch.