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Vermicelli With Three Mushrooms and Three Onions

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“"The smoky, earthy flavor of mushrooms gives this sauce a wonderfully satisfying quality, while soymilk provides richness without the fat of cream." From Vegetarian Times, November 2000. Serves 4. Vermicelli cooks quickly, so be careful not to overcook.”

Ingredients Nutrition


  1. Bring large pot of lightly salted water to a boil over high heat for pasta.
  2. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add garlic, leeks and both onions and cook, stirring often, 3 minutes. Add all mushrooms and cook, stirring occasionally, until softened and lightly browned, about 3 minutes.
  3. Add soymilk, oregano, rosemary, seasoned salt and pepper. Cook, stirring often, just until mixture comes to a boil, 2 to 3 minutes. Remove from heat; cover to keep warm.
  4. Add pasta to boiling water; stir to prevent sticking. Cook according to package directions until just tender. Drain pasta; divide among plates. Spoon mushroom mixture over pasta and serve hot.

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