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Vegan mushroom pasta in a bowl.
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4.93 from 94 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree, Savory
Cuisine: Vegan
Diet: Vegan
Servings: 4
Calories: 558kcal

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
  • 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

  1. 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.
  2. You can use any pasta for this. Penne works great, but so does linguine or any type of pasta that you like.
  3. 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.
  4. Keep any leftovers stored in the fridge, covered. They will keep for 3-4 days. Reheat in the microwave.

Nutrition

Serving: 1Serve | Calories: 558kcal | Carbohydrates: 62.5g | Protein: 14.1g | Fat: 27.4g | Saturated Fat: 16.4g | Sodium: 500mg | Fiber: 4.3g | Sugar: 7.6g