This creamy vegan mushroom pasta recipe brings bold, earthy flavors together in a rich, dairy-free sauce. Loaded with sautéed mushrooms, garlic, and herbs, this easy plant-based dish is perfect for a quick weeknight dinner or a cozy weekend meal.
I use simple ingredients like coconut milk and nutritional yeast to create a silky, satisfying sauce that clings perfectly to your favorite pasta. Whether you’re vegan or just trying to eat more plant-based, this comforting bowl of goodness always hits the spot.
How To Make Vegan Mushroom Pasta Recipe?
Quick Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Italian-inspired, Vegan
Yield: 2 servings
Equipment Needed
- Large skillet or sauté pan
- Medium pot for boiling pasta
- Wooden spoon
- Knife and chopping board
- Colander
- Measuring cups and spoons
Ingredients
- 200g (about 7 oz) pasta (I use fettuccine or spaghetti)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 250g (about 9 oz) cremini or button mushrooms, sliced
- 1 tablespoon soy sauce (adds umami)
- 1/2 teaspoon black pepper
- Salt to taste
- 1/2 teaspoon thyme (dried or fresh)
- 1/2 cup canned coconut milk or unsweetened plant cream
- 2 tablespoons nutritional yeast (for cheesy flavor)
- 1 teaspoon lemon juice (optional, for brightness)
- Fresh parsley or basil for garnish
Step-by-Step Instructions
1. Cook the Pasta
I boil a medium pot of salted water and cook the pasta according to the package instructions. I always drain it just shy of al dente and save about 1/2 cup of the starchy pasta water—it helps bind the sauce later.
2. Sauté the Aromatics
In a large skillet over medium heat, I add olive oil. I sauté chopped onions until they turn soft and translucent, about 4–5 minutes. Then, I toss in the garlic and cook for another 30 seconds until fragrant.
3. Cook the Mushrooms
Next, I throw in the mushrooms. They release water at first, so I cook them for about 6–8 minutes until they turn golden and slightly crispy at the edges. I stir in soy sauce, pepper, thyme, and a pinch of salt.
4. Make it Creamy
Once the mushrooms look ready, I lower the heat and pour in the coconut milk. I stir in nutritional yeast and let it simmer gently for 3–4 minutes until slightly thickened. A splash of pasta water helps loosen the sauce if needed.
5. Combine and Finish
I add the drained pasta directly into the skillet and toss it until the sauce clings to every strand. I finish with a squeeze of lemon juice and garnish with parsley or basil. That’s it—creamy, cozy perfection.
Serving Suggestions
When I serve this vegan mushroom pasta recipe, I like to keep things simple but flavorful. A crisp green salad with lemon vinaigrette balances the creaminess of the pasta perfectly.
Sometimes, I roast a tray of seasonal veggies like zucchini, cherry tomatoes, or bell peppers for a colorful side. If I’m feeling indulgent, I slice some crusty sourdough bread or garlic toast to soak up every last bit of the sauce.
For a touch of freshness, I always sprinkle chopped parsley or basil on top—it really lifts the dish. A glass of sparkling water with lemon or a chilled herbal tea rounds out the meal beautifully.
Tips and Variations
- Mushroom swap: I love cremini, but oyster or shiitake mushrooms also taste incredible here.
- Herb options: Thyme adds depth, but rosemary or sage also pair beautifully with mushrooms.
- Add-ins: Sometimes, I toss in spinach or sun-dried tomatoes for extra color and flavor.
- Creamy base: I use coconut milk, but oat cream or cashew cream works just as well.
- Pasta type: This works with any pasta—penne, linguine, or even gluten-free varieties.
Health Benefits
This vegan mushroom pasta recipe isn’t just comforting—it’s packed with health benefits too. Mushrooms are rich in antioxidants and immune-boosting nutrients like selenium and vitamin D. They also provide plant-based protein and fiber, which help keep me full and satisfied.
Garlic and onion offer natural anti-inflammatory properties and support heart health. By using coconut milk or other plant-based creams, I avoid saturated dairy fats, which helps me keep my meals lighter and easier to digest.
Nutritional yeast adds a cheesy flavor while giving me a good dose of B vitamins, especially B12, which is essential on a vegan diet. It’s a delicious way to nourish both my body and my cravings
Nutrition Facts (Per Serving)
- Calories: ~460
- Protein: 11g
- Carbohydrates: 55g
- Fat: 20g
- Fiber: 6g
- Sodium: ~500mg
Note
If the sauce feels too thick after combining, I always add a splash of pasta water or plant milk to loosen it up. I avoid boiling the sauce after adding lemon juice—it can curdle the plant cream slightly.
FAQ
1. Can I make this recipe gluten-free?
Yes, absolutely. I often use gluten-free pasta like brown rice, quinoa, or lentil-based noodles. Just make sure to follow the package instructions, as gluten-free pasta tends to cook faster and can get mushy if overcooked.
2. What type of mushrooms works best?
I usually go with cremini or button mushrooms because they’re easy to find and have great flavor. But for a deeper, meatier taste, I sometimes use shiitake, portobello, or a mix of wild mushrooms.
3. Can I make this ahead of time?
Yes, but I recommend storing the pasta and sauce separately if possible. When reheating, I add a splash of plant milk or water to loosen the sauce, since it thickens as it cools.
4. What can I use instead of coconut milk?
If you’re not a fan of coconut, I sometimes use cashew cream, oat cream, or unsweetened almond milk. Just make sure it’s a thicker variety to keep the sauce rich and creamy.
5. How do I store leftovers?
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a little extra liquid to bring back the creaminess.
Conclusion
This vegan mushroom pasta recipe has become one of my go-to comfort meals. It’s quick, creamy, and full of flavor without needing any dairy or meat.
I love how the mushrooms bring that deep, earthy taste while the plant-based sauce keeps it rich and satisfying.
Whether I’m making it for a cozy solo dinner or sharing it with friends, it always hits the spot. If you’re looking for something hearty, healthy, and incredibly easy to make, give this recipe a try. Trust me, you won’t miss the cream or cheese one bit.
Vegan Mushroom Pasta Recipe
Ingredients
Equipment
Method
- I boil a medium pot of salted water and cook the pasta according to the package instructions. I always drain it just shy of al dente and save about 1/2 cup of the starchy pasta water—it helps bind the sauce later.
- In a large skillet over medium heat, I add olive oil. I sauté chopped onions until they turn soft and translucent, about 4–5 minutes. Then, I toss in the garlic and cook for another 30 seconds until fragrant.
- Next, I throw in the mushrooms. They release water at first, so I cook them for about 6–8 minutes until they turn golden and slightly crispy at the edges. I stir in soy sauce, pepper, thyme, and a pinch of salt.
- Once the mushrooms look ready, I lower the heat and pour in the coconut milk. I stir in nutritional yeast and let it simmer gently for 3–4 minutes until slightly thickened. A splash of pasta water helps loosen the sauce if needed.
- I add the drained pasta directly into the skillet and toss it until the sauce clings to every strand. I finish with a squeeze of lemon juice and garnish with parsley or basil. That’s it—creamy, cozy perfection.