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    Home » Vegan Pasta

    Vegan Mushroom Pasta

    Published: Jun 13, 2019 Updated: Nov 4, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Mushroom Pasta

    Rich and creamy vegan mushroom pasta. Packed with mushrooms and mushroom flavor and ready in 30 minutes or less. The perfect weeknight meal.

    Vegan mushroom pasta topped with chopped cilantro in a stone bowl.

    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. 

    Vegan mushroom pasta topped with chopped cilantro and black pepper.

    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. 
    Two photo collage showing onions and vegan butter added to pot and sautéed.
    • Then add in sliced mushrooms, crushed garlic and oregano and fry until the mushrooms are softened.
    Two photo collage showing sliced mushrooms, garlic and oregano added to pot and sautéed.
    • 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. 
    Two photo collage showing flour added to pot and sautéed and then coconut milk and veg stock added and stirred until thickened.
    • Add cooked pasta of your choice (we used penne) and fold it in.
    Two photo collage showing pasta added to mushroom sauce and mixed 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.

    Vegan mushroom pasta topped with chopped cilantro in a stone bowl.

    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. 

    Vegan mushroom pasta topped with chopped cilantro in a stone bowl with a fork.

    More Vegan Mushroom Recipes

    1. Vegan Mushroom Gravy
    2. Vegan Cream of Mushroom Soup
    3. Vegan Mushroom Risotto
    4. Vegan Wellington
    5. Tahini Mushroom Sauce
    6. Vegan Stuffed Mushrooms
    A forkful of vegan mushroom pasta.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan mushroom pasta in a bowl.

    Vegan Mushroom Pasta

    Rich and creamy vegan mushroom pasta. Packed with mushrooms and mushroom flavor and ready in 30 minutes or less. The perfect weeknight meal.
    4.93 from 98 votes
    Print Pin Rate
    Course: Entree, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 558kcal
    Author: Alison Andrews

    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*
    Prevent your screen from going dark

    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

    1. 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.
    2. You can use any pasta for this. Penne works great, but so does linguine or any type of pasta that you like.
    3. 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.
    4. Keep any leftovers stored in the fridge, covered. They will keep for 3-4 days. Reheat in the microwave.

    Nutrition

    Serving: 1Serve | Calories: 558kcal | Carbohydrates: 62.5g | Protein: 14.1g | Fat: 27.4g | Saturated Fat: 16.4g | Sodium: 500mg | Fiber: 4.3g | Sugar: 7.6g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Shey says

      January 08, 2025 at 10:26 pm

      what other options can I use beside coconut milk. not a fan of it.

      Reply
      • Nadine @ Loving It Vegan says

        January 15, 2025 at 6:42 pm

        Hi Shey. You can use any non-dairy milk of your choosing. The sauce might not be as creamy though.

        Reply
    2. Anna says

      December 15, 2024 at 9:09 pm

      Just make this recipe guys5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 29, 2025 at 11:03 am

        Thanks Anna!

        Reply
    3. Anna says

      July 17, 2024 at 7:47 pm

      Wow this was so good!!! Thank you for sharing! Added extra spoon of Dijon and topped with lemon zest and arugula at the end. Very good!

      Reply
      • Nadine @ Loving It Vegan says

        July 25, 2024 at 10:34 am

        Happy to hear you enjoyed the recipe Anna!

        Reply
        • sheila ellett says

          September 20, 2024 at 1:55 am

          Hi, just wondering if low fat coconut milk would be good?

          Reply
          • Nadine @ Loving It Vegan says

            October 24, 2024 at 6:12 pm

            Sure!

    4. Vic says

      May 26, 2024 at 9:42 am

      I know this is a cliche thing to say, but this is honestly the first time I’ve ever reviewed a recipe. I’m compelled to write something because I’ve always been so wary of using coconut milk in anything other than Southeast Asian dishes, but I thought I would give this one a go. IT’S SO GOOD! I added a tsp of miso paste and a pinch of chilli flakes as I’m a salt and spice friend, but followed the recipe otherwise. Thanks so much!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        May 29, 2024 at 1:05 pm

        Happy to hear you enjoyed the recipe Vic! Thanks so much for your great review!

        Reply
    5. Hibs says

      April 13, 2024 at 3:01 am

      delicious5 stars

      Reply
      • Nadine @ Loving It Vegan says

        April 18, 2024 at 9:51 am

        Thanks Hibs!

        Reply
        • Natalie says

          March 20, 2025 at 10:10 pm

          Feakylicious!!!5 stars

          Reply
          • Nadine @ Loving It Vegan says

            March 25, 2025 at 8:07 am

            Awesome! Thanks for your great review Natalie!

    6. Greg says

      March 23, 2024 at 2:36 pm

      I made this tonight.It was full of flavour.I loved it.

      Reply
    7. Stephanie says

      February 22, 2024 at 8:00 pm

      Haven’t had much luck with vegan pasta recipes, this one however was easy and delicious, all family members liked it and cleared their plates, even the non vegans.
      Thank you !!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        March 08, 2024 at 1:04 pm

        That’s great Stephanie, so happy to hear you and you family enjoy the recipe! Thanks so much for your wonderful review!

        Reply
    8. g says

      February 05, 2024 at 7:50 pm

      Loved this! I ate it as mushroom gravy over mashed Yukon potatoes. A comfort food keeper recipe for sure.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        February 06, 2024 at 1:20 pm

        Happy to hear you enjoyed the recipe and thanks so much for your great review!

        Reply
    9. Carol says

      January 16, 2024 at 9:34 pm

      Gorgeous! Made with sphagetti and soy cream 😋😋😋!

      Reply
      • Nadine @ Loving It Vegan says

        January 17, 2024 at 12:37 pm

        Yum! Thanks for sharing Carol!

        Reply
    10. Suzanne says

      December 31, 2023 at 9:16 pm

      Yum. I made this today with a few variations. I used white mushrooms and added Marsala cooking wine to boost the flavor. I used my homemade soy milk with some tapioca starch. I cooked the bowtie pasta in the pan and kept adding liquid as needed. The sauce was nice and thick. Three servings of planned left overs ready to go.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 02, 2024 at 1:57 pm

        Thanks so much for sharing and for your great review Suzanne!

        Reply
    11. Christophe Chateau says

      December 09, 2022 at 7:50 pm

      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.4 stars

      Reply
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    4.93 from 98 votes (34 ratings without comment)

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