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.
Gita says
Can I substitute coconut milk with cashew milk? Will it taste very different?
Alison Andrews says
That should be fine!
Sandy Lynn Stevens says
Easy and absolutely delicious.
Cailyn Monroe says
Hello! I am excited to give this meal a go later this evening, however, I am looking for a flour alternative. What are your thoughts on almond flour? Would the taste still be savory?
TIA (:
Alison Andrews says
I’m honestly not sure about almond flour and if it would work for thickening. You could use a gluten-free all purpose blend though.
Nicky says
I was craving a mushroom pasta. I found this recipe online. I now know why it has a 5 star rating. This is so delicious and comfort food worthy without the guilt. Delicious!
Alison Andrews says
Thanks Nicky!
Kat says
This is an awesome recipe! My mom suffered Congestive Heart Failure a month ago, and we have helping her rehab. Eating a low-sodium diet is part of our rehab. I made this today for lunch for my parents and my brother. Everyone liked it. My brother even shared it with his wife. Thanks for making me look and feel like a cook.????
Alison Andrews says
So glad it was a success Kat! Sending best wishes for a speedy recovery for your mom! 🙂
Shellie says
I made it with zucchini zoodles, it was really very good, I wouldn’t change it at all!!. My husband couldn’t believe it was non-dairy, Thanks!! definitely a keeper!!!!
Alison Andrews says
Awesome! Thanks Shellie!
Saniya says
Hi Alison! I was wondering if there’s an alternative for Dijon mustard since I don’t have it?
Alison Andrews says
Hi Saniya! Any prepared mustard will be fine, or you can leave it out. 🙂
Lisa says
Thank you! This was the perfect dish. I used frozen mushrooms because we didn’t have fresh! but I used the excess liquid after cooking them for the vegetable stock. I also used light coconut milk as that was all I had in the pantry. It was really great and I will definitely use this recipe as one of our go-to meals!
Alison Andrews says
So happy to hear it was a success! Thanks for sharing Lisa!
Anne says
Delicious and so quick and easy to make!
Alison Andrews says
Thanks Anne!
Judith says
This dish is so easy but so delicious,I had this for dinner with a mixed side salad.I will be trying other recipes .. thank you for sharing.
Alison Andrews says
Thanks Judith!
Rosey says
I have just made this today and was amazed by how yummy it was. Prep and cooking time was minimal and it was easy to make. I am vegetarian, not vegan but was surprised how creamy the sauce was without any dairy. Will happily recommend this dish to others and will look forward to making it again. Thank you! X
Alison Andrews says
Thanks for sharing Rosey!
Mehak says
Hi, is there anything I can use to substitute vegetable stock? The supermarkets are all out of stock
Alison Andrews says
Vegetable broth is the same thing. Not sure if you can get that. Otherwise any vegan stock, you also get vegan chicken stock or vegan beef stock. Basically any stock would do. If there is nothing like that around, then you can just use water. You may need a little more salt added in at the end in that case though, but just taste test and see.
Brighde says
Omg I was not expecting this to be so good!!!! You can’t even tell there is no dairy in it. Maybe my new favorite recipe! Thank you!!
Alison Andrews says
Yay! So happy to hear that! Thanks for the wonderful review.
Shaina says
This was delicious! And my non-vegan husband had thirds 🙂 really really creamy and just the perfect comfort dish! Thank you!
Alison Andrews says
Awesome! Thanks so much Shaina!
Louie Abu Warda says
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!
Alison Andrews says
Hi there, it’s a Le Creuset pot. 🙂
Chelsea says
Omg this was so freaking good. I used red lentil noodles. Sooooo amazing. Super creamy and the texture of sauce was perfect
Alison Andrews says
Awesome! Thanks so much for sharing Chelsea! 🙂