Vegan Mushroom Pasta
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Comforting, creamy vegan mushroom pasta is hearty, warming, and so satisfying! It’s a healthy, easy recipe that comes together in under 30 minutes. Perfect for a weeknight dinner, or a meal to impress your whole family & friends!
There’s just something so cozy and comforting about a big bowl of creamy pasta, and this delicious vegan mushroom pasta is one such dish!
We toss pasta noodles with fresh herbs, sauteed mushrooms, and the most decadent vegan cream sauce to create an easy dinner that’s perfect for the entire family.
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Most of the time, you probably associate big bowls of pasta as being packed with fat, calories, and refined carbs. But not this dish! This vegan creamy mushroom pasta recipe has all the decadence of a traditional cream based pasta recipe, with none of the guilt. It’s healthy comfort food at its best!
It’s actually quite similar to an easy vegan mushroom stroganoff recipe – with just a few modifications (mainly the pasta shape, and the lack of sour cream). This recipe is made with whole wheat pasta for added fiber and nutrients, and a non-dairy cream sauce infused with garlic and spices that’s low in fat and calories.
Packed with earthy mushrooms and savory flavors, this is a classic recipe that’s special enough that even meat eaters will love it!
👩🏽🍳 Why You’ll Love Vegan Mushroom Pasta
- Delicious: This vegan creamy mushroom pasta dish has an incredibly creamy texture and amazing earthy flavors – but is made without cream!
- Easy: This is such a quick and simple meal to make. It’s perfect for busy weeknights, and it’s ideal for easy meal prep.
- Family Friendly: Our creamy vegan mushroom pasta recipe will be a huge hit for the whole family.
- Versatile: While this easy vegan pasta with mushrooms is perfect for a plant-based diet, it’s pleasing for meat-eaters, too.
- Customizable: You can switch up the flavors and even make it gluten-free.
- Allergen-Friendly: It’s already dairy-free and it’s otherwise free of most other common allergens.
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🥘 Ingredients
This creamy garlic mushroom pasta calls for a few simple ingredients that can easily be found at your local grocery store! For the full ingredient list and nutritional information, see the recipe card at the bottom of this post.
Vegan Mushroom Sauce For Pasta
Our creamy vegan mushroom pasta sauce requires olive oil, vegan butter, onions, garlic, mushrooms, all purpose flour, and soy milk. It’s a thick sauce with the perfect seasoning. When it comes to mushrooms, choose your favorite kinds!
Other Pasta Ingredients
- Vegan Parmesan Cheese: To add even more creaminess and cheesy flavor to this creamy mushroom vegan pasta.
- Sea Salt, Pepper, Crushed Red Pepper: Simple spices add tons of flavor! Don’t skimp on these.
- Fresh Parsley: For an herbal note and garnish. Fresh thyme can be added for an additional flavor in the creamy sauce.
- Cooked Pasta Of Choice: Any type of pasta will work for this delicious recipe. I used whole wheat penne, but you can make this into a mushroom spaghetti or mushroom linguine. Try it with bow tie pasta, or even gluten-free pasta if you like!
🍲 Ingredient Substitutions
- Choose Your Mushroom: You can use any type of mushroom variety you like for this recipe. Try cremini mushrooms, white button mushrooms, brown mushrooms, baby bellas (baby portobello mushrooms), chanterelle mushrooms, white mushrooms, meaty mushrooms like shiitake mushrooms or maitake mushrooms, and/or oyster mushrooms.
- Change Your Plant Milk: You can use unsweetened almond milk or oat milk for this easy vegan mushroom pasta recipe. For more decadence, you could also use cashew cream or full-fat coconut milk. And for an alternative sauce, you can use this vegan bechamel sauce!
🔪 How To Make Vegan Mushroom Pasta
Saute Mushrooms: Melt the olive oil and vegan butter in a large skillet or a large pot over medium heat, add the onion and sauté until translucent. Add the garlic and mushrooms, continue to sauté until the mushrooms are cooked through (they will reduce in size, and release their juices when they’re cooked).
Add Flour: Stir through the flour, reduce heat and cook for 2 minutes, continuing to stir.
Make Roux: Pour half of the soy milk in, stirring continuously to incorporate well.
Add Milk: Add remaining soy milk, increase heat and stir to combine. Add the garlic and mushrooms, continue to sauté until the mushrooms are cooked through.
Finish Creamy Mushroom Pasta Sauce: Mix through the vegan parmesan cheese reserving ¼ to sprinkle on top when serving. Season with salt and pepper to taste.
Add Cooked Pasta & Serve: Add the hot pasta to the sauce and stir though. Serve this vegan creamy mushroom pasta immediately, topped with grated vegan cheese and chopped parsley.
💭 Expert Tips
- Cook The Pasta Carefully: Cook the pasta fresh, and follow package instructions for best results. Remove the pasta 1 minute before the cooking time on the box has been completed so that it stays al dente before you add it to the mushroom sauce.
- Choose The Right Pasta: Make sure to choose an egg free pasta so that it’s vegan-friendly. The good news is every whole wheat pasta and chickpea/lentil pasta I’ve seen are naturally egg-free!
- Cook Off The Flour: Be sure to cook off the flour completely to ensure the sauce doesn’t taste “flour-y”. This also helps to thicken the sauce.
- Make A Roasted Mushroom Pasta: For a deeper, more earthy, and savory flavor, try roasting your mushrooms before adding them to the creamy mushroom pasta sauce.
📖 Variations
Change up this dairy free mushroom pasta in a few ways to make it your own!
- Add Spice! Feel free to add some spice like extra crushed red pepper flakes, a pinch of cayenne, or extra black pepper to give this vegan mushroom creamy pasta a kick! You can also try adding paprika or nutritional yeast for additional flavor or fresh chives for a different garnish.
- Add Protein: Feel free to toss in some diced tofu, pine nuts, white beans, or even cooked brown lentils for a protein boost.
- Add Extra Veggies: Add some leafy greens like baby spinach or baby kale for added nutrients. You can also add in other vegetables like cooked broccoli, cherry tomatoes, cauliflower, zucchini, or eggplant. Add the veggies in right when you add the pasta to the mushroom pasta sauce.
🍽 Serving Suggestions
There are plenty of ways to serve up this tasty pasta!
- Change Your Base: Try serving the mushroom sauce over pressure cooker quinoa, or my meatless meatballs or these healthy mashed potatoes – it’s a fun way to switch things up!
- Bread: Serve alongside my gluten-free bread or your favorite garlic bread.
- Salad: A keto Greek salad or tomato avocado cucumber salad pairs perfectly with this dish.
- Veggies: Make roasted green beans and potatoes or roasted broccoli and potatoes to go alongside this pasta if you want even more veggies and heartiness.
🙌 Dietary Adaptations
This healthy mushroom pasta recipe is already dairy free and vegan! To make this recipe gluten-free, use a chickpea or lentil based pasta, or your favorite gluten free pasta.
🫙 Storage Directions
- To Store In The Fridge: Allow the dairy-free mushroom pasta to cool completely before transferring it to an airtight container. It will keep for 3-5 days in the fridge.
- To Freeze: You can freeze this completed dish, just keep in mind that this vegan pasta with mushrooms tends to soften a bit when frozen and defrosted. The creamy mushroom sauce will freeze and defrost really well, though – so that shouldn’t be an issue. When freezing, allow the dish to cool, then transfer to an airtight freezer-safe container. It will keep for 2-3 months. Thaw in the fridge overnight, then reheat in the oven at 350 degrees until warmed through.
❓Recipe FAQs
How many calories are in creamy mushroom pasta? Is mushroom pasta healthy?
Typically, one serving of a cream based pasta sauce is going to run you around 500 calories per serving and is also going to be high in fat.
Mushroom pasta can be healthy, but it depends on what you put in the sauce and what pasta you use! If you use a whole grain or high protein / gluten free pasta, and a dairy free cream sauce, you’ll end up with a healthy recipe that makes a great lunch or dinner.
This vegan mushroom pasta recipe is super healthy because it’s low in fat and calories (only about 300 calories per serving), it uses whole grain pasta, and is high in fiber.
How do you thicken creamy mushroom stroganoff sauce?
This vegan stroganoff-type pasta is thickened with all-purpose flour. You can also use cornstarch, arrowroot flour, potato starch, gluten-free flour, or tapioca starch to thicken a mushroom cream sauce recipe.
What is stroganoff sauce made of?
Most traditional stroganoff recipes are made from a butter and flour roux and then finished with sour cream. This healthier version is made with non-dairy milk and vegan butter, and is thickened with all-purpose flour.
🍲 More Healthy Vegan Recipes!
- No Cream Mushroom Soup
- Vegan Pasta Primavera
- Vegan Meatloaf
- Veggie Gnocchi
- Tofu Pasta
- Vegan Hamburger Helper
- Pink Sauce Pasta
- Vegan Rasta Pasta
- Black Eyed Peas Recipe
- Vegan Eggplant Parmesan
- Portobello Mushroom Steaks
- Vegan Wellington
- Vegan Lunch Ideas
- Beginner Vegan Recipes
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📋 Recipe Card
🎥 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! 🙂