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Vegan Mushroom Fusilli

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Open recipes

Vegan Mushroom Fusilli

35 minutes total

  • Easy
  • Vegan

Mushroom fusilli is a classic Italian pasta dish that's both delicious and easy to prepare. This vegan version of the recipe uses Barilla® Fusilli, champignon mushrooms, and vegetal cream instead of regular cream, making it a perfect choice for those who follow a vegan diet. In this rewritten version, we'll provide the steps necessary to create this Vegan Mushroom fusiili recipe that's both healthy and satisfying.



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Serves 4

320g (11,3oz) Barilla® Fusilli
40 ml E.V.O.O
600g champignon mushrooms
20g fresh parsley, chopped
20ml dry white wine
100ml vegetal cream
1 clove garlic
to taste Sea salt and pepper


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Here are six easy steps to cook the perfect vegan mushroom pasta:

Step 2

Start by scrubbing the champignon mushrooms and slicing them into thin pieces.

  • champignon mushrooms

Step 3

Heat the E.V.O.O in a large skillet and add one whole clove of garlic. Let the garlic infuse in the oil for about a minute, then remove it from the pan and discard.

  • extra-virgin olive oil
  • garlic

Step 4

Add the sliced mushrooms to the skillet and cook them for about 5 minutes, making sure they remain firm.

Step 5

Pour in the dry white wine, season with Sea Salt and pepper, and stir in the vegetal cream. Mix well until the sauce has thickened and the mushrooms are coated evenly.

  • white wine
  • vegetal cream

Step 6

While the mushrooms are cooking, bring a pot of salted water to a boil. Add the Barilla® Fusilli and cook until it's al dente. Drain the pasta.

  • Barilla® Fusilli

Step 7

Transfer the cooked pasta to the skillet with the mushrooms and mix well over medium heat for a few minutes. Sprinkle with chopped parsley before serving.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.