Savor the creamy goodness of this Vegan Mushroom Pasta, a speedy 25-minute weeknight dinner made with simple ingredients. It's an effortless way to enjoy a comforting meal!
Imagine coming home after a long day, craving a delicious meal but not wanting to spend hours in the kitchen. That's where this delicious recipe steps in like a culinary lifesaver.
Now, let's talk about the star: mushrooms! They infuse this dish with earthy, umami goodness. Plus, you can enjoy it year-round, whether it's a chilly autumn evening or a sunny summer day.
Searching for more vegan mushroom recipes? Try my Vegan Mushroom Risotto, Vegan Mushroom Gravy, and Mushroom Wellington. They're sure to satisfy your plant-based cravings!
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🌟 Why you'll love this recipe
- Simplicity: This recipe is incredibly easy to follow, making it perfect for cooks of all levels, from beginners to experts.
- Umami Flavor: Mushrooms bring a delicious umami flavor and satisfying texture to the dish that will keep you coming back for more.
- Ready in Minutes: In just 25 minutes, you'll have a delicious dinner on the table, making it a great choice for busy nights.
- Basic Ingredients: No need to hunt for complicated ingredients; this recipe relies on simple ingredients you likely already have in your kitchen.
- Family-Friendly: It's a crowd-pleaser! Whether you're cooking for yourself or the whole family, this dish is sure to be a hit with everyone at the table.
🧾 Ingredient notes
Pasta: You have the flexibility to choose your favorite type of dry pasta.
Personally, I find that long pasta varieties like tagliatelle or linguini work exceptionally well with this dish due to their texture and ability to hold the creamy sauce.
For those who wanna go gluten-free, you've got some cool options like rice pasta or corn pasta. That way, everyone at the table can dive into this yummy dish.
Extra virgin olive oil: You can totally switch it up with any cooking oil you fancy, like coconut oil, avocado oil, canola oil, or even sunflower oil.
Vegan Butter is also a good choice. It adds a deliciously rich flavor that'll make your taste buds do a happy dance.
Mushrooms: Any type of mushroom works great. White button mushrooms are versatile, cremini offer a deeper flavor, shiitake add smokiness, and portobello provides a hearty texture.
I used portobello for extra substance and flavor, but your choice of mushrooms will shape your pasta's taste and texture to your liking.
White wine: It serves as a versatile ingredient for deglazing the pan, adding depth of flavor to your dish. It helps to lift the flavorful bits stuck to the pan, enhancing the overall taste.
If you prefer not to use wine or don't have any on hand, you can substitute it with mushroom or Vegetable Stock.
All-purpose flour: Use the type of flour you prefer, or even a store-bought or homemade Gluten-Free Flour Blend if you're aiming for a gluten-free option.
Unsweetened Non-Dairy Milk: Any non-dairy milk will do the trick, just make sure it's unsweetened. But my personal favorite for this recipe is Soy Milk.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Get ready to take your vegan mushroom pasta to the next level with these awesome twists:
- Creamy Spinach and Mushroom Pasta: Add 2 cups (60 grams) of fresh spinach leaves to your vegan mushroom pasta for a vibrant green twist and an extra dose of nutrients.
- Garlic Lover's Mushroom Pasta: Double the minced garlic to 6 cloves and incorporate 8-10 cloves of Roasted Garlic for a delightful burst of garlicky goodness.
- Lemon Herb Mushroom Pasta: Incorporate 2 tablespoons of fresh herbs like basil, parsley, and thyme, and add extra zest from 1 lemon for a zesty, herb-infused pasta.
- Vegan Mushroom Alfredo: Make a creamy Alfredo sauce by swapping the 2 tablespoons of nutritional yeast with 4 ounces (110 grams) of Vegan Cream Cheese.
- Spicy Mushroom Pasta: Sprinkle 1-2 teaspoons of red pepper flakes into the sauce and garnish with 1-2 chopped fresh chili peppers or jalapeños for a fiery twist.
🔪 Instructions
Step 1: Cook the pasta following the package instructions. Drain and set aside.
Step 2: Heat oil in a large pot and sauté the onion over medium-high heat for 2-3 minutes, or until it becomes softened.
Step 3: Add garlic and mushrooms, stir, and sauté for about 2-3 minutes or until they're lightly browned.
Step 4: Pour in the wine to deglaze the pan, scraping up any flavorful bits, and let it simmer until almost fully evaporated, which should take another 3-4 minutes.
Step 5: In a small bowl, whisk together the flour, nutritional yeast, salt, pepper, and milk.
Step 6: Pour the mixture into the pot and reduce the heat to medium-low. Stir frequently until the sauce thickens, which should take about 1-2 minutes.
Step 7: Add the pasta to the pot and use kitchen tongs to toss everything together, ensuring the pasta is evenly coated in the sauce.
Step 8: Serve with a garnish of fresh chopped cilantro, a sprinkle of nutritional yeast, and a dash of black pepper.
💭 Expert tips
- Pasta Cooking: Cook the pasta to al dente. Be sure to follow the package instructions and taste the pasta a few minutes before the recommended time.
- Don't Overcook Mushrooms: To achieve the best texture and flavor, avoid overcooking the mushrooms. Cook until they're browned and tender, but not mushy.
- Deglaze Thoughtfully: When adding wine to deglaze the pan, scrape the browned bits from the bottom thoroughly to extract maximum flavor. This will add depth to the sauce.
- Consistency Matters: Pay attention to the sauce's consistency. It should coat the back of a spoon without being too thick or too thin. Adjust with more milk or flour as necessary.
- Thorough Mixing: When combining the pasta with the sauce, mix vigorously to ensure every strand of pasta is coated in the delicious mushroom sauce.
❓Recipe FAQs
It can typically last in the fridge for about 3-4 days when stored in an airtight container. Be sure to refrigerate it promptly after it has cooled down to room temperature.
When reheating, add a splash of non-dairy milk to restore creaminess as pasta dishes can thicken in the fridge.
Yes, you can! To freeze it, allow the pasta to cool completely, then transfer it to an airtight, freezer-safe container or a resealable freezer bag.
It's a good idea to portion it out if you want to reheat smaller servings later.
Remember to remove as much air as possible from the container or bag to prevent freezer burn. Label it with the date for reference.
When you're ready to enjoy it, you can thaw the pasta in the refrigerator overnight and then reheat it on the stove or in the microwave.
Adding a bit of non-dairy milk while reheating can help maintain its creaminess. It should be safe to store in the freezer for up to 2-3 months.
You can use a variety of mushrooms in your pasta, such as White Button Mushrooms for their mild flavor.
Cremini Mushrooms offer a richer taste, Shiitake Mushrooms add smokiness, and Portobello Mushrooms provide a hearty texture.
The choice depends on your flavor and texture preferences!
To make this recipe gluten-free, simply swap out regular pasta for some gluten-free alternatives like rice, corn, quinoa, or chickpea pasta.
Additionally, ensure you use gluten-free flour or a gluten-free flour blend when making the sauce.
It's a straightforward switch that allows everyone, regardless of their gluten situation, to enjoy this delicious dish.
Just remember to follow the cooking instructions provided on the package for your chosen gluten-free pasta for the best results.
It pairs well with a range of sides. Try Vegan Garlic Bread, a fresh salad, or roasted veggies (like Roasted Cauliflower or Roasted Broccoli) for balance.
For a lighter option, go for a Tomato Bruschetta or a side of fruit salad. Sautéed greens or an antipasto platter add variety.
For extra protein, consider grilled tofu or tempeh. These sides enhance your meal and cater to different preferences.
🍝 Other delicious vegan pasta recipes
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
Creamy Vegan Mushroom Pasta
Ingredients
- 8 ounces dry pasta, I used tagliatelle
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, any type, I used portobello, sliced
- ½ cup white wine, or vegetable stock
- 2 tablespoons all-purpose flour
- 2 tablespoons nutritional yeast
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 and ⅓ cups unsweetened non-dairy milk, I used soy milk
Instructions
- Cook the pasta following the package instructions. Drain and set aside.
- Heat oil in a large pot and sauté the onion over medium-high heat for 2-3 minutes, or until it becomes softened.
- Add garlic and mushrooms, stir, and sauté for about 2-3 minutes or until they're lightly browned.
- Pour in the wine to deglaze the pan, scraping up any flavorful bits, and let it simmer until almost fully evaporated, which should take another 3-4 minutes.
- In a small bowl, whisk together the flour, nutritional yeast, salt, pepper, and milk.
- Pour the mixture into the pot and reduce the heat to medium-low. Stir frequently until the sauce thickens, which should take about 1-2 minutes.
- Add the pasta to the pot and use kitchen tongs to toss everything together, ensuring the pasta is evenly coated in the sauce.
- Serve with a garnish of fresh chopped cilantro, a sprinkle of nutritional yeast, and a dash of black pepper.
Notes
- Pasta Cooking: Cook the pasta to al dente. Be sure to follow the package instructions and taste the pasta a few minutes before the recommended time.
- Don't Overcook Mushrooms: To achieve the best texture and flavor, avoid overcooking the mushrooms. Cook until they're browned and tender, but not mushy.
- Deglaze Thoughtfully: When adding wine to deglaze the pan, scrape the browned bits from the bottom thoroughly to extract maximum flavor. This will add depth to the sauce.
- Consistency Matters: Pay attention to the sauce's consistency. It should coat the back of a spoon without being too thick or too thin. Adjust with more milk or flour as necessary.
- Thorough Mixing: When combining the pasta with the sauce, mix vigorously to ensure every strand of pasta is coated in the delicious mushroom sauce.
James A Clark Jr says
I lived in Italy for almost 5 years from OCt 1991-Feb 1996. I was in a religious community was coed celibate but the cooking tip for pasta from the Italian sisters was something I always remember. They explained that people use the cooking method on the box or the bag. They said it will make your pasta too soft.. Never do this. SO they said this look at the cooking time. for instance 10 mins, 11 minutes whatever the package says. Put the pasta in boiling water and cook once the pasta in water is boiling for 1/2 the time for for example 10 minutes means let water with pasta reach boiling and count 5 minutes. turn off the pasta and let it sit for the balance of the time another 5 minutes in this instant. Your pasta will always come out right. Drain it well and serve. Another tip is you do not need to add salt to the pasta water.
James A Clark Jr says
nor do you add oil to the pasta water. You can add oil and salt after the pasta is drained and oil when and if deseired
Iosune says
Sounds great 🙂
Iosune says
Hi James! Thanks a lot for your valuable comment 🙂
Kristina says
Soooo tasty!!! I so recommend
Iosune Robles says
Hi Kristina! So glad you liked it 🙂 Have a nice day!
Amy says
I made this for dinner last night and just wanted to pop by and say that I loved it! I'm usually not a huge fun of mushrooms but my husband loves them so I've been trying to find some fun recipes to use them in. This is super easy to make and yet really satisfying!
Iosune says
Hi Amy! Thanks a lot 🙂 SO glad you liked it!
Karen says
Luv this recipe and so easy and quick to make
Iosune says
Hi Karen! So glad you loved it 🙂
Rhonda says
Awesome. We all loved this made with fresh dill
Thank you
Iosune says
Hi Rhonda! Dill is a great choice as well 🙂 SO glad you liked it!
Heather Mackenzie says
Holy Moley just made this recipe! So quick and so darn tasty. Had made extra for lunch tomorrow but not much left. Super delicious. This will be a weekly supper and lunch. Just need to remember portion control. Yum
Iosune says
Hi Heather! So glad you liked it 🙂
Cecilia says
It was finger licking good! Thank you for the recipe.
Iosune says
Hi Cecilia! So glad you liked it so much 🙂
Kimberly Baxter says
Made this dish and it was full of flavour. The family loved it.
Iosune says
Hi Kimberly! So glad you loved it 😀 Thanks a lot for making the recipe!
nomakeup says
Vaoow. I will make this. Thanks
Iosune says
Hi! Thanks a lot 🙂 Hope you like it!
Cal says
Timely recipe. Made it for lunch. Delicious!
Iosune says
Hi Cal! So glad you liked it 😀