Red Wine Spaghetti with Mushrooms and Parsley-Pesto (vegan + gluten-free)

Vegan Gluten-Free Dairy Free Nut-Free Vegetarian Soy-Free

Red Wine Spaghetti with Mushrooms and Parsley-Pesto Sauce is a romantic and flavorful dish that is quick and easy to make! This version is vegan and gluten-free.

Is there anything more romantic than pasta drowning in red wine? I’m swooning over this dish! Red Wine Spaghetti is perfect for Valentine’s Day, anniversaries, or pretty much any time you’d like dinner to feel a little more special. Pasta cooked in dry red wine gives the pasta a complex, unique flavor that pairs well with garlic and parsley. In addition to flavoring the pasta, red wine turns the pasta a gorgeous mahogany color. It is a great alternative to tomato sauce or dairy-based sauces! Not only is it dairy-free but it is also gluten-free if you choose the right noodles.

Alcohol Content in Red Wine Pasta

Although this pasta is made in red wine, you don’t have to worry about checking anyone’s ID! The alcohol all cooks off by the time your pasta is al dente, leaving only delicious flavor and beautiful red color with none of the alcohol content. If you’d still rather not cook with red wine, you can use 100% cranberry, red grape or cherry juice for a similar effect (note: the flavor will be different).

How to Make Red Wine Spaghetti

The best thing about this dish is that it’s so easy to make, but it feels absolutely fancy and elevated. In just four steps you’ve got a meal that feels gourmet!

Boil pasta in red wine and a bit of water
Make the pesto sauce while it’s cooking – this is done by just pulsing ingredients in the food processor!
Bring it all together and sauté with mushrooms.
Serve! Singing an a cappella version of “On Top of Spaghetti” is totally optional at this stage, but I do find it boosts the overall flavor a bit 😉

How to Make Nut-Free Pesto

Sure, you can buy a jar of premade pesto, but where’s the fun in that?! Fresh, homemade pesto has such a bold, satisfying flavor that you’ll be hooked. Simply combine oil, parsley, garlic, pepitas, salt, pepper, onion powder and red pepper flakes in a food processor and pulse until it’s your desired consistency. I like my pesto a little chunkier! I also used pumpkin seeds rather than pine nuts to make a nut-free pesto.

Garnishes for Pasta

I love pasta dishes because a few simple toppings go a long way! Here are a few delicious options to garnish your meal or have as options on the table:

Caramelized Onions
Vegan Parmesan cheese
Sliced green onions
Fresh parsley

This Red Wine Pasta recipe is 100% vegan, soy-free, and nut-free so works great for anyone with food sensitives or food allergies. You don’t have to sacrifice any of your favorite comfort foods on account of allergies! If you make this dish, I hope you’ll tag me on Instagram so I can see your creations and cheer you on.

More Pasta Recipes

Pasta Fresca

Spicy Red Lentil Veggie Pasta

The BEST Vegan Mac & Cheese

Vegan No-Boil Pasta Bake

Creamy Vegan Pumpkin Garlic Pasta

Easy One-Pot Pasta

Chunky Tomato Basil Spaghetti

Grilled Veggie Pesto Pasta

Vegan Chickpea Bolognese Pasta

One-Skillet Baked Butternut Squash Pasta with Sage

Parsley-Pea Pesto Pasta

Creamy Vegan Garlic Mushroom Fettuccini

Spaghetti Aglio e Olio (Pasta with Roasted Garlic, Olive Oil, Chile and Parsley)

If you give this recipe a try, please let me know in the comments below what you think! And don’t forget to take a picture and tag it #eatingbyelaine on Instagram. I’d love to see what you come up with.

Red Wine Spaghetti with Mushrooms and Parsley Pesto

Author: Elaine Gordon
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 2 1x
Diet: Vegan

Print Recipe

Description

Red Wine Spaghetti with Mushrooms and Parsley-Pesto Sauce is a romantic and flavorful dish that is quick and easy to make! This version is vegan and gluten-free.

Ingredients

Scale

10 ounces of gluten-free spaghetti or capellini pasta
5 cups water
3 1/4 cups full bodied, good quality, dry red wine (3 cups for boiling pasta plus 1/4 cup for sautéing)
1/4 cup extra virgin olive oil
1/2 cup fresh Italian flat-leaf parsley
4 cloves garlic
1/4 cup raw pepitas (or any raw nut or seed)
1/2 teaspoon fine salt (plus more to taste)
1/2 teaspoon ground black pepper (plus more to taste)
1/2 teaspoon onion powder (plus more to taste)
1/4 teaspoon red pepper flakes (plus more to taste)
2 tablespoons vegan butter
2 cups white button mushrooms, sliced
Garnish: vegan parmesan cheese, 2 green onions (thinly sliced), caramelized onions and additional chopped Italian flat-leaf parsley

Instructions

In a large pot bring 5 cups of water and 3 cups of red wine to a rolling boil on high heat. Add a pinch of salt. Add spaghetti and cook according to package instructions.
While pasta cooks, prepare the parsley pesto. Add oil, parsley, garlic, pepitas, salt, pepper, onion powder and red pepper flakes to a mini food processor and pulse until a chunky pesto is formed. Set aside.
Before draining, reserve 1/4 cup of the cooking liquid. Drain the rest and return the pasta to the pot. Pour in the reserved cooking liquid and the additional 1/4 cup red wine into the pot and simmer on low heat. Add mushrooms and butter and stir frequently for about 5 minutes until mushrooms are mostly cooked. Just before serving stir in all the pesto. Toss well so the noodles and mushrooms are fully coated. Taste and adjust seasonings as desired.
Divide between two bowls or plates and garnish with vegan parmesan cheese, caramelized onions, additional parsley and sliced green onions. Best enjoyed immediately.