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
Print Recipe
Pin RecipeDescription
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
Hi Alison, can I please ask which pot did you use when making this dish? That blue ceramic pot, which brand is it? Thank you!
Hi there, it’s a Le Creuset pot. 🙂
I just made this for meal prep for the week for work and it is delicious! thank you for this recipe
Awesome! Thanks Jesse. 🙂
Wow just Wow. Follow the recipe to an exact tee and I must say….IMPRESSIVE! I look forward to trying your other dishes! Thank you for sharing
★★★★★
So glad you enjoyed it. Thanks so much for the wonderful review. 🙂
Just made this tonight, and I love it. Simple ingredients and instructions, and I was hesitant about the coconut milk but it gave it a nice flavor. I did up the oregano to 1 tablespoon, and I’m glad I did.
★★★★★
Glad you enjoyed it Velma! Thanks for the awesome review. 🙂
This is my new go-to meal!! After a really long, hard rainy day I made this for the first time and it was super quick and easy. It really perked me up. My favourite thing about this meal is how it tastes even better the next day! It’s great for meal prepping and I look forward to eating it every time! Thanks so much for this recipe! <3
★★★★★
So happy to hear this! Thanks for sharing and the wonderful review!
I don’t usually make vegan food but saw this on Insta & wanted to try it – love, love, love! I especially like how the sauce doesn’t taste all that different than actual alfredo sauce . Thank you for sharing!
★★★★★
So glad you enjoyed it Christine! Thanks for the awesome review. 🙂
Great meal and quick made it for my fiancee whom is transitioning to a vegan diet.she and kids loved it
★★★★★
So glad you enjoyed it! Thanks for the great review Mike. 🙂
Used this recipe as a base, then added frozen spinach and nutritional yeast as I only had oat milk and made with quorn Vegan pieces to get some extra protein. Yum!!
★★★★★
Sounds delicious! Thanks for sharing and the great review! 🙂
THANK YOU so much for putting in the grams and ml measurements!
You’re welcome! 🙂
Tried this for dinner one night and it was SO GOOD! Absolutely love this recipe cant wait to make it again!
★★★★★
So glad you enjoyed it! Thanks for the wonderful review. 🙂
Made this last night and couldn’t believe how tasty it was. It only took a short while to make a delicious and filling meal. I use lots of on line sites for recipes but this is the only one that caters for a gluten free vegan and I really do appreciate the notes at the bottom of your recipes giving you alternative ingredient to enable you to make the dish gluten free. This will now become one of my go to recipes when I dont have much time but need a quick and tasty meal. Thank you.
★★★★★
Hi Linda! So happy you enjoyed the recipe! Thanks so much for your wonderful review. 🙂
Very delicious and coconut-y. I served it to my friends at a get together, and they all loved it (they were shocked when I told them it was vegan).
Awesome! Thanks for posting Jason! 🙂
I made this for lunch today. My family and I really loved it!!
Thank you for sharing the recipe. 😊
★★★★★
So glad you enjoyed it! Thanks for the awesome review Merr. 🙂
Made this for tea on Saturday – yummy! I didn’t have any fresh coriander (cilantro) so used basil instead as a garnish.(It’s one of my favourite herbs and I use it in baking as well as savoury dishes all the time!). Leftovers in freezer 🙂
★★★★★
Wonderful! We’re also basil fans over here! 🙂 Thanks so much for the fab review.
I made this last night and could not believe how easy it was! So creamy and thick, couldn’t tell that it’s dairy free. Thanks for this x
★★★★★
So glad you liked it Kemi! Thanks for the great review! 🙂
Looks great! How would you freeze it?
WOW! Just made this for the first time. IT WAS AWESOME! So tasty. Next time I make it I think I’ll add some vegan mature cheddar and vegan ham!
Excellent recipe, thanks so much
★★★★★
Fantastic! So happy to hear that! And vegan cheddar and vegan ham sound like they would make great additions to this. Thanks so much for sharing and the wonderful review. 🙂