Easiest Vegan Lemon Garlic & Mushroom Spaghetti
Looking for a vibrant, flavorful, and easy-to-make pasta dish? This Vegan Lemon Garlic & Mushroom Spaghetti is perfect for a light yet satisfying meal. Bursting with citrusy lemon, aromatic garlic, and earthy mushrooms, this vegan twist on a classic Italian dish will delight your taste buds.Whether you’re a seasoned plant-based eater or just exploring vegan recipes, this spaghetti will quickly become a favorite. Plus, it’s ready in under 30 minutes — perfect for busy weeknights!
Ingredients
- Pasta
- 8 oz 225 g spaghetti (use gluten-free if needed)
- For the Sauce
- 2 tablespoon olive oil
- 10 cloves garlic minced
- 10 oz 280 g cremini or portobello mushrooms, sliced
- 1 large lemon zested and juiced
- ½ cup 120 ml reserved pasta water
- ½ teaspoon red pepper flakes adjust to taste
- Salt and black pepper to taste
- Optional Add-Ins
- 1 cup 150 g vegan meat (tofu, tempeh, or vegan sausage)
- 2 tablespoon nutritional yeast for a cheesy flavor
- 2 tablespoon vegan butter for extra richness
- Fresh Herbs & Garnishes
- ¼ cup fresh cilantro chopped
- 2 tablespoon fresh basil chopped (optional)
- Lemon wedges for garnish
- 1 Bell pepper
Instructions
- Cook the Spaghetti: Boil a large pot of salted water and cook the spaghetti until al dente. Reserve ½ cup of pasta water.
- Sauté the Mushrooms: In a large skillet, NO oil over medium heat. Add sliced mushrooms and cook until golden brown.
- Add Garlic: Stir in olive oil, minced garlic and cook until fragrant.
- Deglaze with Lemon Juice: Add the fresh lemon juice and zest, allowing the flavors to meld.
- Incorporate Vegan Meat (Optional): If using, add your preferred vegan meat and cook through.
- Toss in the Pasta: Add the cooked spaghetti to the skillet. Pour in reserved pasta water for a silky sauce.
- Season & Garnish: Add salt, pepper, and red pepper flakes. Toss with fresh parsley, basil, and nutritional yeast.
- Serve & Enjoy: Garnish with extra lemon zest and serve immediately.