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Vegan Pasta Con Funghi

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Although the name means "pasta with mushrooms," this dish is not complete without sweet vidalia onions, chewy "beefy" crumbles, and a rich onion soup base.

 3 tbsp olive oil
 1 tbsp vegan butter (ex. Earth Balance)
 2 medium-sized Vidalia onions, finely chopped (about 2 cups)
 garlic, minced
 16 oz white button mushrooms, sliced
 12 oz crumbles (ex. Lightlife Smart Ground)
 4 tsp onion soup base
 8 cups water (this makes the dish very soupy - use less if that doesn't sound good to you!)
 2 cubes of "not-beef" bouillon
 1 lb small or medium shells
 salt & pepper to taste
 vegan Parmesan (ex. Violife), grated

Sauté onions in olive oil and vegan butter until they are translucent.


Add mushrooms and cook for a couple of minutes. Then add garlic and sauté briefly so it begins to cook but does not burn.


Add water and bring to a boil before adding onion soup base and "not-beef" bouillon to the pot. Allow everything to simmer together for 10-15 minutes. In a separate pot, boil the water for your pasta and cook it according to the directions on the box.


After the onions, mushrooms, and broth have simmered together long enough, add crumbles and simmer for another 2-3 minutes so that everything is heated evenly.
Season with salt and pepper to taste.


Stir in cooked pasta shells and serve topped with vegan parmesan cheese.

Nutrition Facts

Servings 6