Mixed Mushroom Pasta with Basil Olive Oil


Recently I have been making dishes that are vegan and this is one of those recipes I always wanted to make – pasta combined with almond milk.  I will be posting another recipe with vegan Alfredo sauce.  Since I didn’t have enough time, I made this dish very quick and simple.  The main ingredients that gives flavor to this are the porcini mushroom and the basil flavored extra virgin olive oil.


  • 4 oz pasta such as rotini, penne
  • 1lb mixed mushrooms (shitake, portabella, button)
  • 1 oz dried porcini mushroom
  • 1 medium red onion thinly sliced
  • 1 head garlic (about 10) sliced
  • 1-2 tbsp olive oil
  • ½ cup black olives
  • 1 tbsp crushed red pepper
  • 1 teaspoon dried basil
  • ¼ cup almond milk
  • 1 scallion sliced into one inch pieces
  • 1 tbsp Basil flavored olive oil
  • Salt to taste


  • Cook pasta and drain and set aside
  • Preheat oven to 400 F. Lightly spray oil to a cookie sheet and set aside
  • Clean and slice mushrooms into thin slices
  • Spread sliced mushrooms in one layer on the cookie sheet and spray with cooking oil
  • Roast mushroom for about half an hour. Set aside
  • While mushroom is roasting add dried porcini mushroom to warm water and let soak for about 1—15 minutes.
  • Wash thoroughly and squeeze out the water
  • Add olive oil to a large skillet and once hot, add onion and sauté until translucent.
  • Add garlic and sauté until onion and garlic are lightly browned
  • Now add porcini mushroom and roasted mushroom and mix in with the onion
  • Increase heat to medium high and sauté until all water is absorbed from mushroom (if there is any)
  • Add crushed red pepper, dried basil and the cooked pasta and mix well
  • Reduce heat to low and add 1 tablespoon almond milk at a time until all ¼ cup is used
  • Cook on low flame until almond milk is absorbed.
  • Sprinkle basil flavored olive oil and sliced scallion.
  • Season with salt

Yields: 2 main dishes

Source: Chelvi’s original

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