Lobster Mushroom Pasta

This was the phenomenal pasta recipes. So far each year when I make my new lobster mushroom dishes they are the most restaurant worthy of all, this one especially.


  • linguine cooked according to the package
  • 3 cups of lobster mushrooms
  • 1 package vegan bacon, cut in to 1-inch pieces
  • margarine
  • 2 TBsp garlic
  • 1 bag kale
  • vegan parmesan
  • salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 1 container of cherry tomatoes, halved
  • 1/2 tsp lemon juiceimg_9437
  • vegan gouda cheese


First cook the pasta according to direction. While this is cooking, fry the lobster mushrooms in margarine for 15 minutes or so.

Mix the kale, 1/4 cup of vegan parmesan, and dash salt in a large bowl with 2 Tbsp olive oil, then spread on a baking sheet. Bake at 350 for 15 minutes.

Fry the bacon in margarine and set aside. img_9441

Add all the remaining spices, the mushroom, bacon, cooked pasta, and garlic to the skillet and cook through, then move to a bowl and stir in the tomatoes, kale, and cubed vegan gouda.

Melt 4 TBsp margarine in a small pan until brown, then drizzle on top of the pasta.



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