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Red Wine Spaghetti

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Divide between two bowls or plates and garnish with vegan parmesan cheese, caramelized onions, additional parsley and sliced green onions. Best enjoyed immediately.

Notes

My homemade Vegan Parsley Arugula Walnut Pesto works well in this recipe too!

Instead of cooking the sliced mushrooms you could sub in my Restaurant-Style Sautéed Mushrooms.

  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Red Wine Pasta

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