Pasta Con Champiñones. - Esta receta de pasta con champiñones es muy sencilla, cremosa y vegana. Está hecha con 9 ingredientes y en tan sólo 20 minutos. #vegano #singluten

This will probably be the last entry I write from Asia because in a couple of days we will be back home. Right now we are in Bali, tomorrow we make a short stop in Singapore and then we fly to London and from there to Malaga. We loved the trip, but we already miss Spain and our people, so we are very happy.



  • 225 g de pasta con o sin gluten (8 oz), nosotros usamos penne
  • 4 dientes de ajo, troceados
  • 170 g champiñones (6 oz), troceados
  • 1 cucharada de tamari o salsa de soja
  • 2 cucharadas de zumo de limón
  • 2 cucharadas de tahini
  • 4–6 cucharadas de agua, ver notas
  • 1/8 cucharadita de pimienta negra molida
  • Perejil fresco, picado (opcional)


  1. Cook the pasta in a pot following the package instructions.
  2. Meanwhile, cook the garlic cloves in a pan with a little water or oil over medium-high heat for a couple of minutes, stirring occasionally from time to time.
  3. Add the mushrooms and soy sauce and cook for about 5 minutes or until the mushrooms turn golden brown. Add more water or oil if necessary.
  4. Add the lemon juice, stir and cook for 1 or 2 minutes to take advantage of the juices that have stuck to the pan mushrooms and for more flavor.
  5. When the pasta is ready, drain it and add it to the pan, add the tahini, water and pepper, stir and cook 2-3 minutes longer or until sauce thickens.
  6. Serve with a sprinkle of fresh parsley on top (optional). Leftovers can be stored in the fridge in an airtight container for 3-4 days.


  • The amount of water can vary depending on how thick your tahini is or how thick you want your sauce. Add 4 tablespoons first, stir and then add more until it is to your liking. We add 6.
  • Add your favorite vegetables.
  • Tamari or soy sauce can be substituted for salt.
  • You can also add other fresh herbs or dry.
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