Mushroom Pasta Salad

Vegan Mushroom Pasta Salad is a low-carb (10 grams) hearty pasta salad recipe. A tasty and cool recipe that blends the natural tastes of mushrooms with the cozy warmth of pasta. The mushrooms are the centerpiece of the salad because they give it a meaty taste and an unmatched depth of flavor. This Vegan Mushroom Pasta Salad is a fantastic choice for anyone on a plant-based diet because all of the components are vegan-friendly. Pasta offers complex carbohydrates while the mushrooms are abundant in protein and dietary fiber. It is a delectable dish that is sure to delight all kinds of foodies. Let’s make the salad with the directions (discussed below).

STATS

• Course: Side dish, Entree, Salad
• Cuisine: American
• Diet: Vegan, Vegetarian
• Total Time: Thirty-five minutes
• Preparation Time: Ten minutes
• Cook Time: Twenty-five minutes

EQUIPMENT

• Oven
• Baking dish
• A sharp knife
• Two dishes
• Nonstick pot ( to cook the pasta)
• One fork
• One large serving bowl
• One spoon

INGREDIENTS

• Sliced baby Portobello mushrooms 1 pound
• Grape tomatoes 8 ounces
• Minced garlic cloves 4
• Thinly sliced red onion 1/4
• Italian seasoning 1 tbsp
• Whole-grain farfalle pasta 6 ounces
• 15 ounces of cannellini beans, approx. one can
• Vegan-friendly cashew mayo 1/2 cup
• Dijon Mustard 1 tbsp
• 1 tbsp of maple syrup
• White balsamic vinegar 1 tbsp
• Fresh chopped dill 1/4 cup
• Crushed parsley 1 tbsp, for topping

INGREDIENT NOTES AND THEIR SUBSTITUTIONS

Mushrooms:

• Opt for any kinds of mushrooms. I used Baby Portobello mushrooms which give an earthy taste. The taste of these mushrooms is stronger and more potent compared to cremini or button mushrooms.

Grape tomatoes:

• You can use cherry tomatoes. I prefer grape tomatoes because they are small and have lovely hues.

Italian seasoning:

• Experiment with different types of homemade or store-bought seasonings. Rosemary, oregano, basil, marjoram, or thyme are aromatic herbs that provide Italian flavor to a variety of recipes.

Farfalle pasta:

• The other general name of this pasta is bow-tie pasta. This mushroom pasta can be made with any form of pasta.

Maple syrup:

• It gives the dressing a hint of sweet taste without using chemically processed sugar. A great alternative to maple syrup is agave or date syrup.

Dijon mustard:

• The taste of this item is subtle, acidic, and creamy.

INSTRUCTIONS

1. Raise the oven temperature to 400 degrees.
2. Next, adjust baking paper or a silicon baking sheet to a baking dish.
3. After that, cut the mushrooms and red onion into fine slices with a knife.
4. Now, add Italian seasoning, minced garlic, and sliced vegetables to a dish.
5. Combine all items with a spoon so seasoning incorporates with the vegetables.
6. Next, arrange the seasoned vegetables on a baking sheet in a single row.
7. Bake them for twenty-five minutes.
8. At the same time, simmer the raw pasta in boiling water for ten to thirteen minutes.
9. You can simmer the raw pasta according to the cooking directions listed in the packet.
10. During boiling, we will prepare a creamy dressing.
11. Add dill, Dijon mustard, vinegar, maple syrup, and cashew mayo to a separate dish.
12. Stir all items to make a creamy and velvety texture.
13. Put aside the dish.
14. Now, check the pasta with a pointed object like a fork.
15. After that, shift the pasta to a finer strainer to discard its additional water.
16. Now, wash it with regular normal water.
17. Next, remove the baking tray from the oven.
18. Set aside the tray for four to seven minutes to cool down the baked vegetables.
19. After that, assemble the pasta.
20. Shift the boiled pasta and baked vegetables into a big bowl.
21. Add the canned white beans to the same bowl.
22. Next, pour the cashew mayo dressing into the bowl.
23. Mix all items with a spoon. Shift the bowl in the refrigerator for forty to seventy minutes.
24. The creamy and tasty Mushroom Pasta Salad is ready.
25. Decorate it with chopped parsley. Enjoy.

SERVING SUGGESTIONS

• Serve the salad with vegan lentil balls, roasted chickpeas, or grilled tempeh.
• Pair with a vegan wrap or sandwich.
• Enjoy with a side of vegan appetizers like vegan spring rolls or vegan quiche.
• Pair the salad with vegan eggplant parmesan and vegan-friendly marinara sauce.
• Pan-fried or steamed vegetable dumplings also go well with the salad.

TIPS

• Choose gluten-free and short-type pasta like penne, bowtie, or rotini to create this salad pasta.
• Use a mixture of mushrooms than canned or dried ones.
• Don’t soak mushrooms in the water. Clean mushrooms with a clean cloth or brush to remove any dirt.
• Serve the pasta salad cold so that the flavors can combine.
• Add different sorts of vegetables like cherry tomatoes, cucumber, or carrots to the salad.

STORAGE INFORMATION

Fridge:

• Save the additional pasta salad in a covered bowl and refrigerate it for three to five days.

Freezer:

• The taste of the salad will be changed after freezing. That’s why I don’t suggest you freeze the salad pasta.

FAQs

Which seeds or nuts would go well with this pasta salad?

• Roasted sunflower seeds, pecans, or walnuts offer a good crispy and hazelnut flavor.

Does mushroom pasta salad pair nicely with any herbs?

• Chives, thyme, or parsley are great additions. Additionally, you can use both dried or fresh herbs.

What kind of mushroom works best for this salad?

• Shiitake, cremini, or a mix of wild mushrooms work well.

NUTRITIONAL INFORMATION/SERVING:

Total quantity 6 people servings
Total Calories 162 kcal
Dietary Fiber 2 g
Carbohydrates 10 g
Protein 2 g
Sugar 6 g
Total Fat 2 g
Sodium 146 mg
Iron 1 mg