Pasta with Mushroom, Rosemary & Lemon | Vegan Pasta Recipes

It was one of those afternoons when it was just me for lunch. It was the week before Diwali and I was busy preparing sweets. So I did not want to make an elaborate lunch. I had made carrot dhal rice for Kavin and was thinking of making some quick pasta dish for my lunch. A quick fix for lunch just for me would be some whole grain pasta with some vegetables thrown in with few other simple flavours. This time it was Pasta with mushrooms and herb infused olive oil. Rosemary, garlic and lemon are those simple ingredients which I used to lift up my mood and gear me up for the whole afternoon of diwali snacks-making.


Serves – 1; Total time – 15 minutes
Soba Noodles / Whole Grain Spaghetti – 1 bundle/ 2 oz
White Whole Mushrooms – 10 – sliced thick
Extra Virgin Olive oil – 1-1/2 tbsp
Fresh Rosemary – 1 tbsp – chopped
Garlic – 1 clove – smashed
Lemon juice – 2 tsp
Salt & Pepper to taste


Cook the pasta/noodles according to package instructions. Heat oil in a wide saute pan and add the smashed garlic and chopped fresh rosemary. When the garlic is cooked (but not burnt), remove it from the oil. Add the sliced mushrooms and saute until it is almost cooked. Add required salt and pepper. Add the cooked drained pasta, lemon juice and toss well in medium heat. Remove from heat and serve hot garnished with a small piece of rosemary.


Linking this up to PJ’s Herbs and Flowers – Season 2.

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