Vegan Mushroom Pasta

5 from 24 votes

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.

Prep Time8

Cook Time20

Total Time28

Course: Main Course

Cuisine: American, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 318kcal

Author: Anjali Shah

Equipment

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.

Video

https://youtu.be/DwAEa8-FNnM

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