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
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
- 1/3 cup Vegetable Stock (80ml)
- 1/2 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.
So yummy and so creamy!! A must try recipe
Thanks Liza!
I’m a recent ???? convert and as such have been trying many new recipes to develop a tried-and-true arsenal… THIS recipe is by far my favourite! (And on serious repeat ????) Your directions and suggestions are wonderful- it turns out perfectly every single time and comes together unbelievably quickly… I am so thankful I found you and your recipe this early in my journey.
So pleased to hear that Patti! Thanks a million!
yum yum yum yum yum. Have made this so many times and have used oat cream instead of the coconut milk.
Thanks for another great recipe on my vegan journey.
Awesome Jackie! Thanks for the wonderful review!
This turned out delicious, I used dry wild mushrooms and sliced king oyster mushrooms. I also used the liquid from the soaked mushrooms with stock.
So happy you enjoyed it! Thanks for the wonderful review!
not crazy about coconut milk- what other substitute do you recommend?
You can try it with another creamy plant milk like cashew milk or soy milk.
Delicious! Makes 4 generous servings. Omnivore-DH approved, so it will make many more appearances at our table.
After tasting, I added 1 T each white wine and nutritional yeast with the salt/pepper/mustard. (I do this with most white-sauce-type recipes.)
Awesome! Thanks for sharing!
I Made this today and it was heavenly,
Thank you very much !
So glad you enjoyed it Benny!
OMG, Alison, this was superb! I rarely do this, but I followed your directions exactly and was so glad I did. I almost never overeat, but I had trouble prying the fork from my hand. The flavors, the mouth feel, the sensual comfort, the simplicity, all reasons I love food. Thanks for a great dinner. This is the first recipe of yours I made but won’t be the last. I read your About Me section. I’m a fellow cat mom (23 amazing kitties since 1989, which made for a joyous life) and your cats are soooo beautiful! Wishing you many happy healthy years together. The meal has left me feeling a nap coming on, bliss …
Thanks so much Janice! So happy to read your comment. And I couldn’t agree more, being a cat mom makes for a very joyous life!
such super simple and delicious recipe!! my whole family loved it x
Thanks Emily!
This pasta sauce was so delicious and easy to make. I wasn’t sure if I should add the full can of coconut milk or just the creamy part but I soon realized that I should add everything in the can. I added pepper, garlic salt, oregano, basil and Italian seasoning when I added the mushrooms and garlic near the beginning so the spices could fry off early (1tsp oregano and 1/2 tsp of everything else). I also added about 1/5 cup of nutritional yeast at the end when you add the dijon mustard. Loved this recipe!
So happy you loved it Arlo!
Excellent! Yet another recipe of yours that did not disappoint. Thank you!!
So happy you enjoyed it Suzanne!