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.

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!

1. Vegan Mushroom Gravy
2. Vegan Cream of Mushroom Soup
3. Vegan Mushroom Risotto
4. Vegan Wellington
5. 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. 

Sign up to our email list while you’re here and we’ll send you a free recipe ebook containing 10 delicious vegan dinner recipes. You’ll also be the first to know when new recipes are posted to the blog. 

Vegan Mushroom Pasta

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★★★★★

4.9 from 30 reviews

• Author: Alison Andrews
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 4

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Description

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

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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*

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Instructions

1. Put the pasta on to cook according to the package instructions.
2. Then add the vegan butter to a pot along with the chopped onions and fry until the onions are softened.
3. Then add the sliced mushrooms, crushed garlic and oregano and fry until the mushrooms are softened.
4. 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.
5. Add in the salt, black pepper and dijon mustard and stir in.
6. Add the cooked pasta in with the sauce and toss together until well coated.
7. Serve with some fresh chopped cilantro and a sprinkle of black pepper.

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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