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
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.
- Then add in sliced mushrooms, crushed garlic and oregano and fry until the mushrooms are softened.
- 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.
- Add cooked pasta of your choice (we used penne) and fold it 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.
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.
More Vegan Mushroom Recipes
- Vegan Mushroom Gravy
- Vegan Cream of Mushroom Soup
- Vegan Mushroom Risotto
- Vegan Wellington
- Tahini Mushroom Sauce
- Vegan Stuffed Mushrooms
Did you make this recipe? Be sure to leave a comment and rating below!
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
- 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*
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.
- Keep any leftovers stored in the fridge, covered. They will keep for 3-4 days. Reheat in the microwave.
Jesse Grace says
I just made this for meal prep for the week for work and it is delicious! thank you for this recipe
Alison Andrews says
Awesome! Thanks Jesse. 🙂
N.WELCH says
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
Alison Andrews says
So glad you enjoyed it. Thanks so much for the wonderful review. 🙂
Velma says
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.
Alison Andrews says
Glad you enjoyed it Velma! Thanks for the awesome review. 🙂
Ffion Jones says
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
Alison Andrews says
So happy to hear this! Thanks for sharing and the wonderful review!
Christine says
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!
Alison Andrews says
So glad you enjoyed it Christine! Thanks for the awesome review. 🙂
Mike says
Great meal and quick made it for my fiancee whom is transitioning to a vegan diet.she and kids loved it
Alison Andrews says
So glad you enjoyed it! Thanks for the great review Mike. 🙂
Katie says
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!!
Alison Andrews says
Sounds delicious! Thanks for sharing and the great review! 🙂
rose says
THANK YOU so much for putting in the grams and ml measurements!
Alison Andrews says
You’re welcome! 🙂
Bri says
Tried this for dinner one night and it was SO GOOD! Absolutely love this recipe cant wait to make it again!
Alison Andrews says
So glad you enjoyed it! Thanks for the wonderful review. 🙂
Linda Morris says
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.
Alison Andrews says
Hi Linda! So happy you enjoyed the recipe! Thanks so much for your wonderful review. 🙂
Jason says
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).
Alison Andrews says
Awesome! Thanks for posting Jason! 🙂
Merr says
I made this for lunch today. My family and I really loved it!!
Thank you for sharing the recipe. ????
Alison Andrews says
So glad you enjoyed it! Thanks for the awesome review Merr. 🙂
Anne Marie Tiffin says
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 🙂
Alison Andrews says
Wonderful! We’re also basil fans over here! 🙂 Thanks so much for the fab review.
Kemi says
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
Alison Andrews says
So glad you liked it Kemi! Thanks for the great review! 🙂
Janice Kunz says
Looks great! How would you freeze it?
Steve Platt says
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
Alison Andrews says
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. 🙂