Mushrooms take the center stage in this creamy vegan pasta recipe, as they mingle with the long strands of pasta and lend their flavour to a rich, silky sauce. This easy dinner is ready in less than 30 minutes.
We have some amazing vegan mushroom recipes here at Vegan on Board, like our wonderful Mushroom Pate and popular Vegan Mushroom Wellington. And now, we've got this simple and delicious vegan mushroom pasta for you!
This vegan mushroom pasta recipe has a creamy sauce with sauteed mushrooms. It's silky, tangy, garlicky, and easy to make!
The sauce is made with oat milk, so it's nut-free, soy-free, and ideal if you are looking for a recipe without coconut milk or cashew cream.
Like so often, we try to use simple ingredients to make this creamy vegan mushroom pasta easy to make again and again! Here's all you'll need:
Pasta - We used linguine, which is a long shape of pasta that's both a bit thicker and flatter than spaghetti. It works brilliantly in this recipe as it gets coated in the silky sauce. Other varieties of pasta and GF pasta will also work. Long types of pasta work best.
Mushrooms - We used a mix of brown cap (cremini) and white button mushrooms. In most dishes, we prefer brown mushrooms as they tend to hold more flavor. Chestnut mushrooms and portobellos would work well in this recipe too.
Vegan butter - We saute the onions and mushrooms in vegan butter - and we use a fair amount, as we don't use any vegan cream or coconut milk to make the creamy sauce. Use a block or stick type of vegan butter for cooking, such as Flora Plant Butter or Naturli.
Onion & garlic
Salt & black pepper
Fresh herbs - a mixture of fresh thyme and rosemary bring aroma and depth of flavor. We also save a sprinkle for serving - wonderful!
Nutritional yeast flakes enhance the creaminess and savory notes.
Oat milk - we like the creamy texture and the subtly sweet, neutral taste of oat milk. You could also use soy or almond milk if preferred.
Dijon mustard and lemon juice add a little tang and flavor to the sauce.
Step by step pictures
Here's a visual guide to making this dairy-free mushroom pasta. For the full amounts and recipe, see the printable card at the end of this post.
Step 1 - Cook the pasta in salted water. In the meantime make the sauce.
Step 2 - Saute the onion in vegan butter until soft and translucent.
Step 3 - Stir in the mushrooms, add salt and pepper and fry for about 5 minutes.
Step 4 - Add chopped garlic and fresh herbs, and saute for another minute.
Step 5 - Whisk together oat milk, corn flour (cornstarch), nutritional yeast, lemon juice, and dijon mustard until well combined.
Step 6 - Add the milk mixture to the mushrooms and stir and simmer until thickened.
Step 7 - Stir in the cooked pasta and serve immediately.
Add some heat with a sprinkle of red pepper flakes / chilli flakes.
To make the recipe gluten-free, simply use your favorite brand of gluten-free pasta and GF-certified oat milk.
Wholemeal or whole wheat pasta can also be used for some extra fiber.
Olive oil would be a good alternative to vegan butter.
Add extra veggies. Green vegetables such as kale, broccoli, or baby spinach are a great accompaniment to this dish.
For a protein boost, some green beans, white beans, peas, or edamame are a great addition.
Cherry tomatoes would be best added halved or quartered at the time of serving. If you want to add some dried tomatoes, slice them and add them to the pan along with the garlic.
Other fresh herbs such as parsley also makes a nice change from thyme and rosemary and a colourful garnish.
This pasta makes a lovely lunch, weekday supper, or pasta starter.
Season to taste with freshly ground salt and pepper and an optional spoonful of vegan parmesan cheese.
A sprinkle of something crunchy such as toasted pine nuts, sliced almonds or pumpkin seeds is a nice addition.
Store leftovers in an airtight container in the fridge for up to 2 days. Add a splash of water when reheating in a pan and stir until thoroughly hot.
This pasta is not suitable for freezing.
More tasty vegan pasta recipes
Creamy Vegan Mushroom Pasta
- 9 oz (250 g) linguine or spaghetti, tagliatelle (egg-free)
- 4 tbsp (55 g / 2 oz) vegan butter
- 1 medium onion halved + thinly sliced
- 4 cups (250 g) mushrooms sliced
- ¾ tsp salt
- ½ tsp ground black pepper
- 4 cloves garlic
- 1 tsp fresh rosemary chopped
- ¾ tsp fresh thyme chopped
- 1½ cups (360 ml) oat milk
- 2 tbsp nutritional yeast
- 2 tsp dijon mustard
- 2 tsp lemon juice
- 2 tbsp cornstarch UK cornflour
- Bring a large pan of salted water to a boil and cook the pasta until al dente or according to package instructions.
- In the meantime, melt the vegan butter in a nonstick frying pan and saute the onions over medium heat until softened and translucent.
- Stir in mushrooms, then add salt and pepper and saute over medium-high heat for 5 minutes.
- Turn the heat back to medium. Add garlic, fresh rosemary, and thyme. Saute for 1 more minute. In the meantime, proceed to the next step.
- In a jug or bowl, whisk together oat milk, cornstarch, dijon mustard, lemon juice, and nutritional yeast until well combined and there are no lumps of cornstarch.
- Add the liquid mixture to the pan, and bring to a simmer while stirring to keep starch from setting at the bottom.
- Simmer until slightly thick and creamy. Add in the cooked pasta and toss and stir it around until you are happy with the creamy consistency of the sauce. Serve immediately.TIP: Garnish with a dash of chopped rosemary and thyme for serving. Season to taste on the plate with freshly ground salt and pepper, and an optional sprinkle of vegan parmesan.
This information is calculated per serving and is an estimate only.