Dinner

Vegan Mushroom Pasta

Name: Vegan Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz (340 g) pasta (linguine or fettuccine preferred); 2 tbsp olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 16 oz (450 g) mixed mushrooms (e.g., cremini, shiitake, button), sliced; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp thyme (fresh or dried); 1/2 cup vegetable broth; 3/4 cup canned coconut milk or any plant-based cream; 2 tbsp nutritional yeast; 1 tbsp lemon juice; 2 tbsp chopped parsley (optional, for garnish)

Bysarra August 3, 2025

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Why You’ll Love This Recipe

This vegan mushroom pasta is rich, creamy, and deeply satisfying—all while remaining plant‑based. Earthy mushrooms combined with garlic, onion, and a savory dairy‑free sauce create a comforting pasta dish that’s both simple to make and full of flavor. Perfect for weeknight dinners or a cozy meal that impresses.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
olive oil
garlic cloves, minced
shallot or onion, diced
assorted mushrooms (cremini, button, oyster, or a mix), sliced
dairy‑free milk (oat, almond, soy, or coconut)
all‑purpose flour (or gluten‑free)
nutritional yeast
vegetable stock or broth
dijon mustard or miso (optional, for umami)
salt and pepper to taste
fresh spinach or parsley (optional)
lemon juice (optional)

directions

Cook the pasta according to package instructions until al dente; reserve a small amount of pasta water, then drain.
Meanwhile, heat olive oil in a large skillet over medium‑high heat. Add mushrooms in a single layer and cook until golden brown, stirring as needed. If crowded, work in batches.
Lower heat and add garlic and shallot; sauté until fragrant and softened.
Sprinkle in flour and stir to coat mushrooms. Cook for a minute.
Slowly whisk in the dairy‑free milk and vegetable stock, stirring to deglaze the pan and remove any bits stuck to the bottom.
Stir in nutritional yeast, mustard or miso (if using), and salt and pepper. Simmer gently until sauce thickens—about 2–4 minutes.
Stir in spinach (if using) and lemon juice just until wilted.
Add cooked pasta to the skillet and toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
Adjust seasoning, then serve immediately.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use mixed mushrooms like shiitake or portobello for deeper flavor.
Swap dairy‑free milk for coconut milk or cashew cream for extra richness.
Add sun‑dried tomatoes, olives, or capers for tang and complexity.
Stir in chopped fresh herbs (parsley, thyme, or chives) before serving.
Make it gluten‑free by using GF pasta and flour.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a touch of plant‑based milk or water to restore creaminess. Freezing is not recommended as the sauce may separate.

FAQs

What dairy‑free milk works best for the sauce?

Any unsweetened plant‑based milk works—oat, soy, almond, or coconut—depending on how rich you want the sauce.

Can I make this gluten‑free?

Yes, use gluten‑free pasta and substitute all‑purpose flour for a gluten‑free alternative (e.g., rice or oat flour).

How do I thicken the sauce without flour?

You can blend soaked cashews or use cornstarch slurry to thicken the sauce, or rely on nutritional yeast and simmering.

Can I add protein like beans or tofu?

Absolutely—stir in cubed tofu, chickpeas, or lentils during the simmer for added protein.

How many mushrooms should I use?

Roughly 300 to 400 g (about 10–14 oz) of mushrooms yields a hearty texture and flavor.

Why cook mushrooms in batches?

Cooking in batches ensures they brown nicely instead of steaming, which enhances their flavor and texture.

How do I prevent the garlic from burning?

Cook garlic on medium‑low heat and stir frequently; remove from heat if it starts browning too quickly.

Can I prep elements ahead of time?

Yes—slice mushrooms and mince garlic/shallots in advance. Cook pasta just before serving for best texture.

Is this recipe freezer‑friendly?

Not ideal. The creamy sauce may separate when frozen. Better to refrigerate and reheat gently.

How can I make it more flavorful?

Add a splash of white wine while cooking the mushrooms, stir in a bit of miso or mustard, or finish with a squeeze of lemon or fresh herbs.

Conclusion

This vegan mushroom pasta strikes the perfect balance between comfort and elegance. With minimal ingredients and straightforward steps, it delivers big on flavor and texture. Whether you’re cooking for yourself or serving guests, it’s sure to become a staple in your plant‑based repertoire. Enjoy

sarra