Chimichurri pasta with cremini mushrooms is the dreamiest! It’s spicy, creamy, super tasty, and versatile. It’s perfect for adding to grilled veggies, pizza, veggie burgers, tacos, pasta, breakfast foods — the list goes on.
You’ll be blown away by its big, vibrant flavor and you’ll want to put it on everything. It’s definitely a staple sauce over here.
The base is spicy serrano pepper and garlic, which is layered with fresh, parsley, cilantro, lime juice, salt, and maple syrup to give it a nice balance of flavors. With the added avocado, it gives this chimichurri pasta a creamy silky finish and nice boost of skin-loving nutrients.
Simple to make, this sauce only requires 10 minutes and a food processor. Add it to some pasta and pan-roasted mushrooms, and you’ve got a full-on hearty, flavorful, zesty, and extremely nutritious plant-based meal. It’s a must try!
If you try this recipe, let me know! Leave a comment, rate it, and be sure to tag a photo @feedyourglow, hashtag #feedyourglow on Instagram so I can take a peek.
Chimichurri (recipe below)
5-10 cremini mushrooms, wiped clean with slightly damp towel and sliced into medium to thick slices.
1 tablespoon olive oil
Pasta for serving
2-3 cloves garlic, peeled and crushed
½ sereno or jalapeño pepper, seeded and chopped (optional)
1 small shallot, peeled and chopped
½ cup fresh flat-leaf parsley, packed
½ cup fresh cilantro, packed
1-2 tablespoons fresh oregano, leaves only (or 1 teaspoon dried oregano)
2 tablespoons ripe avocado
1-½ tablespoons fresh lime juice
½ maple syrup, optional
½ tablespoon avocado oil, optional
Filtered water, to thin
Himalayan pink salt and black pepper, to taste
Fill a large saucepan with water, salt generously, and bring to a boil.
In the meantime, prepare the chimichurri. Place garlic, pepper, parsley, cilantro, avocado, lime juice, maple syrup, pinch of salt, and oil (optional) in a food processor.
Process until smooth. Thin with filtered water until it’s pourable but still thick (or until desired consistency). Taste and adjust flavor.
Add pasta to boiling water and cook according to the package instructions. Set aside when al dente.
Next heat olive oil in skillet to medium-high heat until sizzling hot. Add mushrooms and cook for 2-3 minutes on each side. Season with salt and pepper, to taste.
Remove the skillet, then add cooked pasta and toss to coat. Transfer to serving platter or bowl.
Add enough chimichurri to coat and toss to combine.
Serve warm with additional chimichurri on the side, topped with parsley, nuts, or vegan parmesan cheese.
Enjoy immediately. Best when fresh – store leftovers in an airtight container and refrigerate for up to 4-5 days.