Rich and creamy vegan mushroom pasta. Packed with mushrooms and mushroom flavor and ready in 30 minutes or less. The perfect weeknight meal.
This vegan mushroom pasta is completely delicious, loaded with mushrooms and creamy to the max!
It was inspired by our recipe for vegan mushroom stroganoff which was a total hit.
Our stroganoff recipe uses vegan sour cream for that signature tang, but I was inspired to make a version where it’s also all about that mushroom flavor but instead of the sour cream tang, made in more of the style of a bechamel sauce, but with coconut milk!
So it’s sort of inspired by our stroganoff and sort of inspired by our vegan alfredo too!
And either way it totally works and it’s also so easy and quick (ready in 30 minutes) that you’ll want to make it on the regular.
How To Make Vegan Mushroom Pasta
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter to a pot along with chopped onions and fry until the onions are softened.
- Then add in sliced mushrooms, crushed garlic and oregano and fry until the mushrooms are softened.
- Then add all purpose flour and fry with the mushrooms for around 1 minute before adding coconut milk and vegetable stock.
- Stir in until combined and then keep stirring until it reaches a simmer. It will usually be the perfect thickness by the time it reaches a simmer or soon after.
- Add salt, black pepper and dijon mustard and stir in.
- Add cooked pasta of your choice (we used penne) and fold it in.
Ingredient Notes
Coconut milk. In the past I have received comments from people saying they tried a savory recipe of ours that uses coconut milk but the coconut milk was too sweet making it clash with the savory flavor.
I was at first SOOO confused until I realized they were using the completely wrong coconut milk and that there is such a thing as sweetened coconut milk – definitely don’t use that one!
Canned coconut milk is unsweetened! It has no sugar and it is full fat. This is always what I mean when I say coconut milk. Don’t ever use some sweetened stuff in a carton, that’s not it at all.
Cremini mushrooms – are also called portobellini mushrooms or baby bellas. You could also make this recipe with white button mushrooms.
Chef’s Tips
Gluten-free: You can make this recipe gluten-free if you use gluten-free pasta and if you switch the all purpose flour to either a gluten-free all purpose flour blend OR use cornstarch. If you’re using cornstarch then use half the amount, so 2 Tbsp.
Serving: Serve with chopped cilantro and a sprinkle of black pepper for a really impressive looking dish!
Storing: Keep any leftovers stored in the fridge, covered. They will keep for 3-4 days. Reheat in the microwave.
More Vegan Mushroom Recipes
- Vegan Mushroom Gravy
- Vegan Cream of Mushroom Soup
- Vegan Mushroom Risotto
- Vegan Wellington
- Tahini Mushroom Sauce
- Vegan Stuffed Mushrooms
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mushroom Pasta
Ingredients
- 3 Tbsp Vegan Butter (45g)
- 1 Medium Onion White, Yellow or Brown, Finely Chopped
- 5 cups Cremini Mushrooms (480g) Sliced*
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Oregano
- 4 Tbsp All Purpose Flour
- 14 ounce Can Coconut Milk (400ml) Full Fat, Unsweetened
- ⅓ cup Vegetable Stock (80ml)
- ½ tsp Salt
- 1 tsp Black Pepper
- 1 tsp Dijon Mustard
For the Pasta:
- 8 ounces Penne Pasta (226g) Dry Weight*
Instructions
- Put the pasta on to cook according to the package instructions.
- Add the vegan butter to a pot along with the chopped onions and fry until the onions are softened.
- Add the sliced mushrooms, crushed garlic and oregano and fry until the mushrooms are softened.
- Add the all purpose flour and fry with the mushrooms for around 1 minute before adding the coconut milk and vegetable stock. Stir in until combined and then keep stirring until it reaches a simmer. It will usually be the perfect thickness by the time it reaches a simmer or soon after.
- Add in the salt, black pepper and dijon mustard and stir in.
- Add the cooked pasta in with the sauce and toss together until well coated.
- Serve with some fresh chopped cilantro and a sprinkle of black pepper.
Video
Notes
- We used cremini mushrooms – also called portobellini mushrooms, baby bella mushrooms. You can also use regular white button mushrooms in this recipe but they are not quite as flavorful.
- You can use any pasta for this. Penne works great, but so does linguine or any type of pasta that you like.
- To adapt this recipe for gluten-free, use a gluten-free all purpose flour blend in the same quantity OR use half the amount of cornstarch (so it would be 2 Tbsp cornstarch), and then of course use a gluten-free pasta and you are good to go.
- Keep any leftovers stored in the fridge, covered. They will keep for 3-4 days. Reheat in the microwave.
I make this recipe weekly as it’s such a favorite. We boil our mushrooms first, then use the hot pan to fry the onions, before adding the mushrooms back in, when needed. Always add a bit of the pasta water to the mushroom mix as it can get a bit too thick. One of the few recipes where the mushrooms really are the king of the dish.