Cozy and comforting Vegan Brown Butter Pasta tossed with mushrooms and chickpeas. This recipe is simple, easy, and budget friendly. This recipe is versatile and can be easily adapted by using different types of pasta, herbs or vegetables.  Once you’ve tried the original recipe, recommended alterations include: substituting penne pasta with gluten-free pasta, substituting dried thyme for dried oregano or dried parsley and substituting mushrooms with spinach, asparagus, and tomatoes.


  • 8 ounces of gluten-free penne pasta, cooked according package instructions
  • 2 teaspoons olive oil
  • 1 cup of white mushrooms, washed and sliced
  • 3 cloves of garlic, minced
  • ½ cup Forager Project Vegan Butter
  • 2 tablespoons nutritional yeast
  • 1 cup chickpeas
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • Red pepper flakes, for garnish (optional)


Heat a large pan on medium heat. Once hot, add the oil, minced garlic, and mushrooms. Cook for 3-4 minutes or until the mushrooms release their juice.

Add the butter, salt, and pepper and mix until the butter has melted. Cook for 3-4 minutes, stirring, until the butter starts to foam. It should smell very nutty and the butter will turn a golden-brown color. Watch the pan very carefully to ensure the butter does not burn, if it looks like it is about to burn, take it immediately off the heat.

Slowly add the cooked pasta, nutritional yeast, salt, chickpeas, dried thyme and mix.  Take the pasta off the heat and season with salt and pepper. If you like spice, sprinkle with crushed red pepper.


This recipe was written for Forager Project by Marissa Wong, the recipe creator and food photographer for It’s All Good Vegan.

Vegan Brown Butter Pasta


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