If you love balsamic vinegar, you will adore this balsamic pasta recipe. This vegan pasta recipe will satisfy any balsamic lover! You will love this balsamic mushroom pasta recipe, guaranteed!
I love balsamic vinegar, and I live for quick, easy, delicious vegan pasta recipes. The balsamic vinegar, combined with a few simple ingredients, makes a rich, decadent sauce that absorbs into the mushrooms while gently coating the pasta.
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Simple vegan meals are my favorite. Not only does everything cook in under 20 minutes, but it also cleans up quickly, which happens to be my least favorite part of cooking. Even though Paul cleans up because I cook, I constantly clean up behind him since the kitchen is my castle, and I'm a professed clean freak.
How to Use Balsamic Vinegar in Pasta
Additional ways to use balsamic vinegar in pasta includes adding it to sauce, making a creamy sauce, or using it as a drizzle:
- Add to sauce: Stir balsamic vinegar into pasta sauce to add sweetness and depth of flavor.
- Add homemade sauces at the beginning of simmering; for store-bought sauces, add it before heating.
- Make a creamy sauce: Simmer balsamic vinegar until it reduces to a glaze, then whisk in plant milk and simmer until reduced again. Add pasta to the skillet and toss to combine.
- Use as a drizzle: Drizzle balsamic vinegar over pasta to add flavor.
Balsamic Mushroom Pasta Ingredients
- Whole Grain Pasta: I used a large rigatoni-style whole grain pasta. I like tube pasta for this recipe because the sauce and other ingredients harbors in the large holes of the pasta.
- Portobello Mushrooms: The baby portobello mushrooms are the "meatiness" of the vegan pasta recipe.
- Shallots: Shallots have a flavor similar to a cross between a yellow onion and mild garlic, with a soft, delicate, and slightly sweet taste. They're often described as having a milder, sweeter, savory flavor than onions.
- Garlic: I love fresh garlic, and a lot of it, in this recipe. It gives it a depth of flavor without overpowering the recipe.
- Tomato Paste: A small amount of tomato paste provides a deep richness to the balsamic pasta sauce.
- Balsamic Vinegar: This vegan pasta recipe features balsamic vinegar as the star, giving it a rich sweetness without adding sugar.
- Unsweetened, Unflavored Plant Milk: I used oat milk, because I like it's creaminess.
- Crushed Red Pepper Flakes: Red pepper flakes add another level of flavor without making the sauce spicy.
- Salt and Pepper to Taste: Add salt and pepper to preference.
Vegan Pasta Ingredient Substitutions
- Choose any shape and size of pasta preferred.
- Any mushrooms or vegetables can be substituted for mushrooms in this vegan pasta recipe.
- Red onions or spring onions substitute shallots in this mushroom balsamic pasta recipe.
- Skip the crushed red pepper flakes if sensitive to spice.
How to Make Balsamic Pasta
- First, salt the pasta water generously and bring it to a boil.
- While waiting to boil the pasta, saute the shallots and garlic in a saute pan.
- Once the shallot is turn translucent, add the mushrooms and cook until golden brown.
- Now, add the pasta to the boiling water and cook according to the package instructions.
- Pour the balsamic vinegar into the mushroom and shallot mixture to increase heat and boil.
- Add the tomato paste and stir into the mixture until the tomato paste melts.
- Reduce the heat to low and add the plant milk; Stir to combine.
- Drain the pasta, reserving ½ cup of pasta water.
- Add the pasta to the pan with the sauce and pasta water and toss to combine.
- Serve.
Recipe FAQs
Balsamic vinegar contains several healthy compounds, including polyphenols and antioxidants with anti-inflammatory effects.
Balsamic vinegar derives from unfermented grape juice, while red wine vinegar comes from fermented red wine. This difference in the production process results in two very different flavors. Balsamic vinegar has a sweet, fruity flavor, while red wine vinegar has a sour, acidic taste.
Although many condiments require refrigeration, balsamic vinegar requires no refrigeration. Putting the balsamic vinegar in the fridge can cause condensation on the inside of the bottle, diluting the flavor.
Tips
- Always salt your pasta water. When pasta is cooked in water, its starch granules take on water, swell, soften, and release, which also limits starch gelation, reducing the flavor of the noodles and starches. Salt in the cooking water flavors the noodles and limits starch gelation, reducing cooking losses and stickiness.
- Make sure the water is boiling before adding the pasta.
- If the shallots or mushrooms stick to the pan, add a small amount of vegetable broth or water instead of oil. It's healthier and will prevent the veggies from sticking to the bottom of the pan.
- Also, I recommend scan pans for the best oil-free cooking.
- If you love pasta with mushrooms, try my Mushroom Pasta Salad, or Creamy Mushroom Pasta! They do not disappoint!
Try this delicious balsamic mushroom pasta recipe. It is quick and easy and takes under 20 minutes from start to finish!
More Delicious Vegan Pasta Recipes
If you love this balsamic pasta recipe, give us a 5-star review and comment below. We would love to hear from you.
📖 Recipe
Balsamic Mushroom Pasta
Ingredients
- 12 ounces medium to large whole grain tube pasta or pasta of choice
- 1 pound baby portobello mushrooms, cut into quarters sliced
- ¼ cup shallots finely chopped
- ¼ cup Balsamic Vinegar
- 2 Tablespoons tomato paste
- ¼ cup Unsweetened Unflavored Plant Milk
- 4 cloves garlic
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspon pepper
Instructions
- First, salt the pasta water generously and bring it to a boil.
- While waiting to boil the pasta, saute the shallots and garlic in a saute pan.
- Once the shallot is turn translucent, add the mushrooms and cook until golden brown.
- Now, add the pasta to the boiling water and cook according to the package instructions.
- Pour the balsamic vinegar into the mushroom and shallot mixture to increase heat and boil.
- Add the tomato paste and stir into the mixture until the tomato paste melts.
- Reduce the heat to low and add the plant milk; Stir to combine.
- Drain the pasta, reserving ½ cup of pasta water.
- Add the pasta to the pan with the sauce and pasta water and toss to combine.
- Serve.
Video
Notes
- Always salt your pasta water. When pasta is cooked in water, its starch granules absorb water, swell, soften, and release some starches. Salt in the cooking water not only flavors the noodles but also limits starch gelation, reducing cooking losses and stickiness.
- Make sure the water is boiling before adding the pasta.
- If the shallots or mushrooms stick to the pan, add a small amount of vegetable broth or water instead of oil. It's healthier and will prevent the veggies from sticking to the bottom of the pan.
- I recommend scan pans for the best oil-free cooking.
- If you love pasta with mushrooms, try my Mushroom Pasta Salad, or Creamy Mushroom Pasta! They do not disappoint!
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Ann M
This was really good without being heavy. And easy, too. I love the delicious flavor of mushrooms! They go so well with pasta. Thanks so much!
Kathy Carmichael
Hi Ann, I'm so glad you liked the balsamic mushroom pasta. I appreciate the feedback.
Cindy
We just did this Balsamic Pasta this weekend and it was delicious. You get a hint of balsamic every once in a few bites but nothing over powering which is what i was afraid of. We used onions because we didn't have shallots and it was fine I think. Super easy. Really good 2nd day as well so great for meal prep. :0)
Kathy Carmichael
Hi Cindy, I agree, the flavors enhance after the second day. I'm so glad you liked it. Thank you for taking he time to rate the recipe and comment.
Jaime
I'm making this for dinner tonight as your meals never disappoint. Question, though- Are the mushrooms quartered or sliced. The recipe seems to state both.
Kathy Carmichael
Hi Jaime, you want to slice the mushrooms, but if you prefer quartered ones, that will work, too. Let me know what you think of the pasta recipe. I look forward to hearing from you.
Marysia
What a satisfying recipe as we transition into Fall in the Northeast. A sprinkling of your Parmesan cheese on top makes it sing. Thank you for all your delicious recipes!
Kathy Carmichael
Hi Marysia, I'm so glad you enjoyed the balsamic pasta recipe. Thank you for your feedback. I appreciate you taking the time to rate the recipe and comment.