clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Wine & Mushroom Pasta

  • Author: Liv B
  • Total Time: 40 mins
  • Yield: 4-6 servings


Red wine and mushroom pasta, quick to make and incredibly rich in tomato and mushroom flavour!


  • 1 tbsp olive oil
  • 1 beyond meat burger (or about 1/2 cup vegan ground beef)
  • 1 1/2 cups finely chopped mushrooms
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1/2 cup red wine
  • 2 bay leaves
  • salt and pepper to taste
  • 1 cup vegan cheese shreds
  • handful of fresh basil, shredded
  • 4 cups pasta of choice (short noodles are best)


  1. In a large pot on high heat, boil the pasta according to package directions. Just before draining, set aside 1/2 cup of pasta water for later. Drain and set aside.
  2. Meanwhile, in a medium/large pot, add oil, vegan beef, mushrooms and garlic and cook about 5 minutes until beef and mushrooms are browned.
  3. Add the marinara sauce, red wine, pasta water, bay leaves and a sprinkle of salt and pepper. Cover and bring to a simmer over medium heat for 10 minutes, stirring occasionally to make sure it doesn’t stick.
  4. Remove the lid and let simmer 5 minutes until thickened slightly. Add the vegan cheese and stir until melted. Add the cooked pasta and fresh basil and stir to combine. Serve.
  • Prep Time: 10 mins
  • Cook Time: 30 mins

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.