Vegan Mushroom Pasta
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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 non-vegan friends and your whole family!
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 whole family.
Most of the time, you probably associate big bowls of pasta as being packed with fat, calories, and refined carbs. But not this recipe! This vegan creamy mushroom pasta 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 This Recipe Works
- Creamy texture, earthy flavors
- Quick and simple
- Perfect for busy weeknights
- Easy meal prep recipe – tastes even better the next day!
- Family friendly
- Great for a plant-based diet, but meat eaters will love it too!
- Easily made gluten free
- Dairy-free
- Best creamy vegan mushroom pasta recipe ever!
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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.
For The 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! And you can use any plant based milk instead of the unsweetened soy milk. Almond or oat milk would both work.
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, mushroom linguine, try it with bow tie pasta, or even gluten-free pasta.
📖 Variations
- 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, cauliflower, zucchini or eggplant. Add the veggies in right when you add in the pasta to the mushroom pasta sauce.
- Make It Gluten Free: To make this recipe gluten-free, use a chickpea or lentil based pasta, or your favorite gluten free pasta.
- Change Your Base: Try serving the mushroom sauce over quinoa or mashed potatoes – it’s a fun way to switch things up!
- 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 or oat milk for this recipe. For more decadence you could also use cashew cream or full fat coconut milk.
- 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.
🔪 Instructions
It is so easy to make this vegan creamy mushroom pasta recipe! Here’s how you do it:
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 the mushroom vegan pasta immediately, topped with grated vegan cheese and chopped parsley.
❓Recipe FAQs
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.
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.
Most traditional stroganoff recipes are made from a butter flour roux and then finished with sour cream. This healthier version is made with non-dairy milk, vegan butter, and is thickened with all purpose flour.
To Store In The Fridge: Allow the dairy free mushroom pasta to cool completely before transferring it to an air tight 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.
💭 Expert Tips
- Cook the pasta fresh, and follow package instructions for best results. Remove the pasta 1 minute before the cooking time on the box has completed so that it stays al dente before you add it to the mushroom sauce.
- 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!
- 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 sauce.
- Garnish with your favorite fresh herbs to add some brightness to the dish.
🍲 More Healthy Vegan Recipes!
- Vegan Pasta Primavera
- Vegan Lentil Loaf
- Black Eyed Peas Recipe
- Portobello Mushroom Steaks
- Vegan Wellington
- 21 Delicious Vegan Lunch Ideas
- 50 Beginner Vegan Recipes
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📋 Recipe Card
Vegan Mushroom Pasta
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
- Cook the pasta fresh, and follow package instructions for best results. Remove the pasta 1 minute before the cooking time on the box has completed so that it stays al dente before you add it to the mushroom sauce.
- Sauté the mushrooms until golden in color which helps to create a delicious flavorful sauce.
- Adjust seasoning to taste — use plenty of salt and pepper!
- Be sure to cook off the flour in step 3 to ensure the sauce doesn’t taste flour-y and this also helps to thicken the sauce.
- Fresh thyme can be added for an additional flavor in the sauce.
- Any type of pasta can be used for this dish.
- Store leftovers in the fridge in an airtight container for up to 3 days.
This pasta turned out so Creamy and hearty. The recipe too was very easy to follow. Loved it.
Awesome!! Thanks so much Savita!
This was delicious! Never made pasta with soy milk before but it worked so well. Thanks for the recipe!
Yay! I know right? The soy milk really helps make the sauce creamy without needing any cream. So glad you liked it!
This is so good, even my kids loved it!! Will definitely make it again!
Aw yay! I’m so glad you all loved this recipe Jen!
I really love everything about this meal! Quick, easy, healthy, and delicious!!
Thank you so much Toni! 🙂
Love the sound of this vegan mushroom pasta, all the flavours of the traditional version without animal derivatives!
Yes exactly! Enjoy!
Stroganoff is my favorite dish! I will def give this a try. I’ll add some Beyond ground meat to it, too. Can’t wait to make this dish. Thank you!!
Thanks so much! Beyond ground meat would taste amazing in this recipe – can’t wait to hear how it turns out for you!
This is so yummy and flavorful. I made it with coconut milk and it was divine!
Coconut milk works great in this recipe! So glad you liked it!
Thick and creamy vegan sauce, with meaty mushrooms makes this recipe satisfying and comforting! A big hit with the family!
Thanks so much Alison!! So glad you all enjoyed it! 🙂
I love mushrooms and am happy to find this recipe – it looks delicious! I will have to try it very soon!
Thanks Sue! Enjoy!
I love how creamy and delicious this looks will try this weekend
Thanks Claudia! I’m sure you will love it!
I really love how easy and tasty this is! Everyone at my house loved it.
Woohoo! That’s awesome Toni!
This mushroom stronganoff is my kind of recipe. I love mushroom and dig vegetarian dishes which are hearty and delicious. Thanks for this wonderful recipe.
Yay! So happy to hear that Rachna!
I have never been a fan of beef stroganoff so this recipe speaks to me and is one my whole family can enjoy!
Awesome!! Thanks so much Jess!
I love Stroganoff so much and this mushroom looks truly delicious!!
Yay! Thanks Chris – I’m sure you’ll love this recipe!