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Vegan Fresh Spaghettini

Course Main Course
Cuisine Italian
Servings 4


Tools Check:

  • Large capacity pot to boil the pasta
  • Deep sauce pan to hold all the goodies and the finished product

Ingredients Check:

  • 1 package of Spaghettini or spaghetti if that's what you really want to go with ;
  • 3 tbsp. canola oil
  • 3 cups sliced mushrooms
  • 1/2 of a yellow onion about 1 cup
  • 1/2. tsp salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. minced garlic about 1 large clove-but seriously just used to jarred and ready to go kind!
  • 1/2 cup of fresh herbs- I used Rosemary Tarragon, Basil, Chives, and Parsley. *** Try and include the TARRAGON if you can. It really adds a level of sophistication and richness to the flavor profile. I used about one 6 inch long sprig cut from the garden (remove the leaves from the woody branch and use those only).
  • 2-3 cups of fresh diced tomatoes


How to Make My Vegan Fresh Spaghettini

The Nitty-gritty:

  1. Fill you large pot with water and about 1/2 tbsp. of salt to flavour the pasta. Place over high heat and bring to the boil.
  2. Place your large sauce pan over medium heat and add the oil.
  3. Slice your mushrooms
  4. Add mushrooms to heated oil and sprinkle with 1/2 tsp. of salt and 1/2 tsp. of garlic powder.
  5. Dice your onion and add to cooking mushrooms.
  6. Your pot should be boiling now-add your package of spaghettini! Allow the pasta to come back to the boil then reduce heat to medium high to avoid the pot from boiling over.
  7. Cook according to package directions-mine took only 7 minutes! use this time to dice your tomatoes and fresh herbs, but don't add them yet.
  8. Drain the pasta over running hot water to remove the starch.
  9. Remove your saucepan from the heat. Take half of your cooked pasta (about 6 cups) and add it to your mushroom and onion mixture in the saucepan.


  1. Now take the remaining pasta and run it under COLD water. Drain it and place this into a freezer/storage bag. Freeze this for later use! It's super easy to thaw out-just run it under HOT water-do not re-boil as it will end up mushy;) This makes for an amazingly fast meal when you have a quick jar of pasta sauce to throw on it! Use this for rotini or macaroni as well to add into a soup like my minestrone.

  2. Now stir in your fresh herbs and tomatoes. Add about 2 tbsp. of grape seed or canola oil to the pan and crack some fresh black pepper on top. Toss to combine. Taste this and add salt if needed.

  3.  cover your pan for about 5 minutes to let the herbs penetrate the dish.

  4. Serve your pasta up with a fresh salad, homemade bread, and my dairy free Parmesan cheese and dried chilies.