Mushroom Thyme Garlic Pasta

by Aunt Maggie ( Dairy Free, Recipe, Vegan ) | No Comments
Mushroom Thyme Garlic Pasta
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Health highlights of mushrooms: A new and surprising find in the world of mushrooms is that, like humans, they produce vitamin D in the sunlight. Some studies have shown that they can actually produce enough vitamin D to reverse a deficiency! Vitamin D is an area much research has been focused on in recent years, and they have linked low vitamin D to a range of health issues including heart disease, cancer, obesity and osteoporosis. Mushrooms are also good sources of B vitamins, iron, fiber, potassium, and many other minerals as well as antioxidants!

Mushroom Thyme Pasta
Cook time: 10 mins
Total time: 10 mins
Serves: 2-4


  • 8 oz Pasta
  • 1 tablespoon EV Olive Oil
  • 6 cloves Garlic
  • 1 teaspoon Fresh Thyme Leaves (leaves from about 5 sprigs)
  • 1 lb Mushrooms (any kind you like, white button and crimini work well)
  • ½ cup Vegetable Broth
  • ¼ cup Pasta Water (carefully remove with a ladle before draining the pasta)
  • 2 teaspoons White Miso (see note)
  • Salt and Pepper (to taste)



  1. Bring a medium pot of water to a boil
  2. Add the pasta and set a timer for al dente
  3. Drain the pasta

Mushroom Sauce

  1. In a large saucepan add the olive oil, garlic, thyme, and mushrooms
  2. Cook on medium heat, until the mushrooms soften and the garlic and thyme become very fragrant
  3. Add the vegetable broth, pasta water, miso

Putting it together

  1. Add the drained pasta to the saucepan with the sauce, add a generous pinch of salt and pepper
  2. Toss to coat with the sauce
  3. Taste for seasoning (feel free to add more salt, pepper and/or miso if you would like)

I really loved the salty, savoury thing the miso added to this dish, but you can absolutely omit it if you don’t have any or have a hard time finding it. It will still be delicious!!

Recipe by Girl Makes Food.