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
Add vegan butter to a pot along with some 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 in some 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 in some salt, black pepper and dijon mustard and stir in.
Cook up some pasta of your choice (we used penne) and then add it in with the sauce and mix in.
Pro tips for Vegan Mushroom Pasta
Use full fat canned 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.
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.
Serve with chopped cilantro and a sprinkle of black pepper for a really impressive looking dish!
Storing Mushroom Pasta
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
- Dairy Free Mushroom Sauce
So let us know what you think of this vegan mushroom pasta in the comments and please do rate the recipe as well.
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Vegan Mushroom Pasta
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4
Description
Rich and creamy vegan mushroom pasta. Packed with mushrooms and mushroom flavor and ready in 30 minutes or less. The perfect weeknight meal.
Ingredients
- 3 Tbsp (45g) Vegan Butter
- 1 Onion (Finely Chopped)
- 18oz (500g) Mushrooms (Sliced)*
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Oregano
- 4 Tbsp All Purpose Flour
- 1 14oz (400ml) Can Coconut Milk
- 1/3 cup (80ml) Vegetable Stock
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Dijon Mustard
For the Pasta:
- 1/2 Pack (~9oz/250g) Penne Pasta*
Instructions
- Put the pasta on to cook according to the package instructions.
- Then add the vegan butter to a pot along with the chopped onions and fry until the onions are softened.
- Then 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.
Notes
*We used brown button mushrooms – also called portobellini mushrooms, baby bella mushrooms or cremini 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.
- Category: Entree, Savory
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 4)
- Calories: 558
- Sugar: 7.6g
- Sodium: 500mg
- Fat: 27.4g
- Saturated Fat: 16.4g
- Carbohydrates: 62.5g
- Fiber: 4.3g
- Protein: 14.1g
Keywords: vegan mushroom pasta
Oh. My. Days!!! This is fab!! Usually make a creamy pasta with cream cheese, never thought to use coconut milk!!! So delicious and simply that I think the boyfriend could be trusted to make this unsupervised next time!! Thank you for a brilliant recipe
★★★★★
Awesome! So happy to hear that Ruth! Thanks for sharing.
Can I substitute coconut milk with cashew milk? Will it taste very different?
That should be fine!
Easy and absolutely delicious.
★★★★★
Hello! I am excited to give this meal a go later this evening, however, I am looking for a flour alternative. What are your thoughts on almond flour? Would the taste still be savory?
TIA (:
I’m honestly not sure about almond flour and if it would work for thickening. You could use a gluten-free all purpose blend though.
I was craving a mushroom pasta. I found this recipe online. I now know why it has a 5 star rating. This is so delicious and comfort food worthy without the guilt. Delicious!
★★★★★
Thanks Nicky!
This is an awesome recipe! My mom suffered Congestive Heart Failure a month ago, and we have helping her rehab. Eating a low-sodium diet is part of our rehab. I made this today for lunch for my parents and my brother. Everyone liked it. My brother even shared it with his wife. Thanks for making me look and feel like a cook.😌
So glad it was a success Kat! Sending best wishes for a speedy recovery for your mom! 🙂
I made it with zucchini zoodles, it was really very good, I wouldn’t change it at all!!. My husband couldn’t believe it was non-dairy, Thanks!! definitely a keeper!!!!
★★★★★
Awesome! Thanks Shellie!
Hi Alison! I was wondering if there’s an alternative for Dijon mustard since I don’t have it?
Hi Saniya! Any prepared mustard will be fine, or you can leave it out. 🙂
Thank you! This was the perfect dish. I used frozen mushrooms because we didn’t have fresh! but I used the excess liquid after cooking them for the vegetable stock. I also used light coconut milk as that was all I had in the pantry. It was really great and I will definitely use this recipe as one of our go-to meals!
★★★★★
So happy to hear it was a success! Thanks for sharing Lisa!
Delicious and so quick and easy to make!
★★★★★
Thanks Anne!
This dish is so easy but so delicious,I had this for dinner with a mixed side salad.I will be trying other recipes .. thank you for sharing.
★★★★★
Thanks Judith!