Vegan Mushroom Pasta
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Vegan Mushroom Pasta recipe is the perfect balance of healthy and comforting. It’s creamy, hearty, and irresistibly satisfying, with a rich, velvety sauce and tender mushrooms that feel indulgent yet wholesome. Ready in just 30 minutes, it’s the perfect dish to share with loved ones or enjoy as a cozy meal for yourself.
I created this vegan mushroom pasta recipe because I wanted to enjoy all the creamy decadence of a traditional pasta dish without the heaviness or guilt. If you love mushrooms as much as I do, be sure to check out my portobello mushroom steaks for another delicious and hearty plant-based dish
Over the years, I’ve created so many delicious, healthy dishes featuring mushrooms as the star ingredient, like my mushroom fritters recipe. Mushrooms never fail to impress, and they always bring incredible flavor to every dish.
👩🏽🍳 Why I Love This Recipe
I love my vegan pasta recipe because it’s the perfect mix of indulgence and health, who says you can’t have both? The sauce is so velvety and creamy, but without any of the heaviness, and the mushrooms add just the right amount of savory goodness. Plus, I can have it ready in under 30 minutes, which is a win for any busy day.
As you might already know, most creamy pasta recipes are packed with heavy cream, butter, and refined carbs, but not this one. I made it completely plant-based, with a creamy garlic sauce that clings perfectly to the whole wheat noodles. The mushrooms add a savory depth of flavor, while the fresh herbs bring a light and fragrant touch. What makes it even better? My kids absolutely love it! Even my picky eater, who normally turns their nose up at mushrooms, cleans their plate every time I make this dish. It’s become a family favorite because it’s simple, comforting, and satisfies everyone at the table.
Whether you’re making dinner for a busy family, meal prepping for the week, or simply treating yourself to some comforting goodness, this recipe will impress with its creamy flavors and wholesome ingredients. I can’t wait for you to give it a try!
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🥘 Ingredients
My creamy garlic mushroom pasta uses just a few simple ingredients that you can easily pick up at your local grocery store.
Olive Oil & Vegan Butter: I use olive oil and vegan butter to create a rich, flavorful base for the sauce. They work together to make it creamy and delicious.
Mushrooms: I love using my favorite mushrooms for this recipe, they add an earthy, savory depth that’s so satisfying. You can pick any kind you like!
All-Purpose Flour: A little flour helps thicken the sauce to make it velvety smooth. Gluten-free flour works just as well if needed.
Soy Milk: Unsweetened soy milk gives the sauce its creamy texture without adding extra heaviness. It’s a simple and wholesome choice.
Vegan Parmesan Cheese: I love adding vegan parmesan to make the sauce even creamier and add that cheesy flavor we all crave. It’s the perfect finishing touch for this pasta!
Cooked Pasta of Choice: Any pasta works for this recipe! I used whole wheat penne, but it’s just as delicious with spaghetti, linguine, bow tie pasta, or even gluten-free options.
🍲 Substitutions
Choose Your Mushroom: I love that this recipe works with any type of mushroom you prefer! Cremini, white button, baby bellas, shiitake, maitake, or even oyster mushrooms all add their own unique flavor and texture.
Change Your Plant Milk: You can swap soy milk for unsweetened almond milk or oat milk for a slightly lighter sauce. If you want extra creaminess, my vegan bechamel sauce is a decadent option.
🔪 How To Make
Making my creamy Vegan Mushroom Pasta couldn’t be easier. This recipe is simple and straightforward, and here’s how I like to make it.
Saute Mushrooms: I start by melting olive oil and vegan butter in a large skillet over medium heat. Then, I sauté the onions until they turn translucent, add the garlic and mushrooms, and cook until the mushrooms are tender, releasing their juices and reducing in size.
Add Flour: Next, I stir in the flour, reduce the heat, and let it cook for about 2 minutes. I keep stirring to make sure it blends smoothly and doesn’t stick to the pan.
Make Roux: I slowly pour in half of the soy milk, stirring constantly to create a smooth and creamy roux. This step makes the sauce velvety and perfectly blended!
Add Milk: I pour in the remaining soy milk, turn up the heat, and stir until everything is well combined. Then, I let it cook until the sauce starts to thicken and comes together beautifully.
Finish Creamy Mushroom Pasta Sauce: I stir in the vegan parmesan cheese, saving a little to sprinkle on top later. Then, I season the sauce with salt and pepper to taste, making sure it’s perfectly creamy and flavorful!
Add Cooked Pasta & Serve: I add the hot, cooked pasta to the creamy sauce and stir until every noodle is coated. Then, I serve it right away, topped with a sprinkle of grated vegan cheese and freshly chopped parsley for a beautiful finish.
💭 Expert Tips
My #1 Secret Tip for making my vegan Portobello Mushroom Pasta absolutely perfect is to always cook off the flour completely. I learned this the hard way the first time I made it, I was so excited to dig in that I rushed through the step, and the sauce ended up tasting a little “off.” Now, I take my time and let the flour cook properly before adding the soy milk, and it makes all the difference. The sauce turns out smooth, creamy, and absolutely delicious every time!
Other Tips To Keep In Mind:
- Cook the Pasta Carefully: I always cook the pasta fresh and follow the package instructions. To keep it perfectly al dente, I take it off the heat one minute early before adding it to the mushroom sauce.
- Choose the Right Pasta: I make sure to use egg free pasta to keep the recipe vegan-friendly. Whole wheat or chickpea/lentil pasta works great and is naturally egg-free.
- Make a Roasted Mushroom Pasta: For an extra savory and earthy twist, I love roasting the mushrooms before adding them to the sauce. It deepens the flavor and takes the dish to the next level.
📖 Variations
You can easily change up this dairy-free mushroom pasta to make it your own! I love experimenting with different flavors and twists to keep things exciting in the kitchen. Here are some of my favorite ways to customize it.
Add Spice: I love kicking up the flavor with a sprinkle of crushed red pepper flakes, a pinch of cayenne, or extra black pepper. Sometimes I add paprika or nutritional yeast for even more depth, and fresh chives make a great garnish too.
Add Protein: For a protein boost, I like to toss in diced tofu, pine nuts, white beans, or cooked brown lentils. It makes the dish even heartier and more satisfying.
Add Extra Veggies: I often add baby spinach or kale for extra nutrients, or mix in veggies like broccoli, cherry tomatoes, zucchini, or cauliflower. I stir them in when I add the pasta to the sauce for a colorful, wholesome twist.
🍽 Serving Suggestions
There are so many ways I love to serve up this tasty pasta! It’s versatile, delicious, and pairs perfectly with all kinds of sides and toppings. Let me share a few of my favorite ideas.
Change Your Base: I love switching things up by serving the mushroom sauce over quinoa, or even my healthy mashed potatoes. It’s such a fun and delicious twist.
Bread: This pasta is amazing with a side of gluten-free bread or classic garlic bread. It’s the perfect way to soak up every bit of the creamy sauce!
Salad: A fresh apple walnut salad or my tomato avocado cucumber salad pairs so well with this pasta. They add a crisp, refreshing balance to the rich flavors.
Veggies: I like to serve this pasta with roasted green beans and potatoes or roasted broccoli and potatoes. It’s a hearty, veggie-packed addition that makes the meal even more satisfying!
🫙 Storage Directions
Refrigeration: I always let the dairy-free mushroom pasta cool completely before storing it in an airtight container. It keeps perfectly in the fridge for 3–5 days, making it great for leftovers.
Freezing: You can freeze this dish, but keep in mind the pasta may soften a bit after defrosting. The creamy mushroom sauce freezes beautifully, just cool the dish, store it in an airtight freezer-safe container, and it’ll last for 2–3 months.
Reheating: To reheat, I thaw the pasta in the fridge overnight, then warm it in the oven at 350°F until it’s heated through. It tastes just as delicious the second time around.
❓Recipe FAQs
How do you thicken creamy mushroom pasta sauce?
I thicken this vegan stroganoff-style pasta with all-purpose flour, but you can easily swap it out if needed. Cornstarch, arrowroot flour, potato starch, gluten-free flour, or tapioca starch all work great to make the mushroom cream sauce just as rich and velvety.
Can I make this ahead of time?
Yes, you can make the sauce ahead of time and store it separately from the pasta. When you’re ready to serve, just combine them and reheat, it’s super easy!
Is vegan mushroom pasta healthy?
As a nutritionist, I love how this vegan mushroom pasta checks all the boxes for a healthy and satisfying meal. By using whole grain or high-protein gluten-free pasta and a dairy-free cream sauce, you get a dish that’s nutrient-packed, high in fiber, and perfect for lunch or dinner. Plus, it’s low in fat and calories, with only about 300 calories per serving, making it a balanced and wholesome choice!
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🎥 Watch How to Make It
Vegan Mushroom Pasta
My Vegan Mushroom Pasta recipe is the perfect balance of healthy and comforting. It’s creamy, hearty, and irresistibly satisfying, with a rich, velvety sauce and tender mushrooms that feel indulgent yet wholesome. Ready in just 30 minutes, it’s the perfect dish to share with loved ones or enjoy as a cozy meal for yourself.
Servings: 4
Calories: 318kcal
Ingredients
- 1 tbsp olive oil
- 2 tbsp vegan butter
- ½ yellow onion diced
- 3 cloves garlic crushed
- 7 oz mushrooms sliced
- 2½ tbsp all-purpose flour or gluten free flour
- 1½ cups unsweetened soy milk
- ½ cup vegan parmesan cheese grated
- 4 cups cooked pasta of choice gluten free if preferred
- Salt and pepper to taste
- Fresh parsley for a garnish
Instructions
- Prepare pasta according to package directions.
- Melt the olive oil and vegan butter in a large skillet, add the onion and sauté until translucent.
- Add the garlic and mushrooms, continue to sauté until the mushrooms are cooked through.
- Stir through the flour, reduce heat and cook for 2 minutes, continuing to stir.
- Pour half of the soy milk in, stirring continuously to incorporate well.
- Add remaining soy milk, increase heat and stir to combine.
- Bring to a boil, reduce heat and continue to stir until the sauce thickens.
- Mix through the vegan parmesan cheese reserving ¼ to sprinkle on top when serving.
- Season with salt and pepper to taste.
- Add the cooked pasta to the sauce and stir though.
- Serve immediately, topped with grated vegan cheese and chopped parsley.
Notes
- To make my vegan Portobello Mushroom Pasta absolutely perfect is to always cook off the flour completely. I learned this the hard way the first time I made it, I was so excited to dig in that I rushed through the step, and the sauce ended up tasting a little “off.” Now, I take my time and let the flour cook properly before adding the soy milk, and it makes all the difference. The sauce turns out smooth, creamy, and absolutely delicious every time!
- I always cook the pasta fresh and follow the package instructions. To keep it perfectly al dente, I take it off the heat one minute early before adding it to the mushroom sauce.
- I make sure to use egg free pasta to keep the recipe vegan-friendly. Whole wheat or chickpea/lentil pasta works great and is naturally egg-free.
- For an extra savory and earthy twist, I love roasting the mushrooms before adding them to the sauce. It deepens the flavor and takes the dish to the next level.
Nutrition
Calories: 318kcal | Carbohydrates: 39g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 223mg | Potassium: 341mg | Fiber: 3g | Sugar: 2g
This is a quick, easy and delicious pasta dish. It’s perfect for a busy weeknight meal.
Totally! So glad you liked it Kathleen!
This stroganoff made a very filling dinner. It was easy to make and so flavorful. One of my new favorites FOR SURE! Thanks, Anjali!
Yay! Thanks for letting me know Kristine!
We had our vegan friends over for dinner last night and I made this pasta. It was incredible and so easy to make!
Thanks so much Tayler! 🙂