Creamy Vegan Mushroom Pasta

Make creamy, savory, umami-rich vegan mushroom pasta in one pot with simple, inexpensive ingredients. A cozy, comforting dish for weeknights & special occasions!

35-Minute Rich and Creamy Vegan Mushroom Pasta

When you’re craving rich and creamy comfort food and running low on time, this creamy vegan mushroom pasta recipe is everything you need. It’s simple, quick, indulgent, and made in just one pot (meaning minimal clean-up), with inexpensive pantry staples, in just 30-35 minutes.

This creamy, umami-rich vegan miso mushroom pasta is a guaranteed crowd-pleaser and perfect for busy and lazy weeknights. The mushrooms add a tender, earthy, savory flavor. Meanwhile, by using silken tofu to replace dairy cream, the sauce is super rich and creamy but lighter, healthier, and loaded with plant-based protein. You can even customize the recipe in multiple ways!

Looking for more simple, creamy vegan pasta sauce ideas? Check out our 20-minute creamy tahini pasta, pasta primavera, and creamy curry pasta.

The Ingredients

The Creamy Garlic Mushroom Sauce

• Vegan butter: Use high-quality vegan butter for extra flavor, but a neutral cooking oil like olive oil or avocado oil works too.
• Onion: Use a white or yellow onion (or shallots). Onion powder works in a pinch.
• Garlic: Fresh garlic cloves are best, but powdered garlic works in a pinch.
• Mushrooms: We usually use Button or baby bella mushrooms, but feel free to experiment with other types or use a combination (E.g., Portobello or wild mushrooms like shiitake, oyster, etc.). Pre-sliced mushrooms will save time.
• Lemon: Fresh lemon juice tastes best (add lemon zest for extra citrusy zing), but bottled works too. Alternatively, use white wine vinegar/apple cider vinegar to add brightness.
• Herbs: (optional) Fresh thyme (dried works in a pinch) and dried oregano (or Italian seasoning) help elevate the overall flavor of the vegan mushroom pasta sauce.
• Silken tofu: The creamy texture of silken tofu perfectly replaces dairy cream in this dairy-free mushroom pasta. However, make a soy-free version with cashew cream, coconut cream, or another dairy-free heavy cream alternative.
• Vegetable broth: Use rich broth/ stock cubes + water (reduced-sodium broth if preferred).
• White miso paste: Just a small amount of white miso helps to add umami-rich, salty, savory flavor for a more full-bodied vegan mushroom sauce.
• Sea salt and black pepper: For extra umami, substitute soy sauce (or gluten-free tamari/ coconut aminos) for salt.

Other Ingredients

• Pasta: The type is up to you – regular, whole wheat, gluten-free. We prefer to use short shapes with edges/ridges to cling to. I.e., fusilli, penne, farfalle, shells, etc. However, longer fettuccine or linguine would also work.
• Parsley (optional) Or fresh basil, to garnish the creamy garlic mushroom pasta and add a hint of freshness.

Flavor Variations and Add-Ins

• Red pepper flakes: (optional) to add some spice to the pasta with mushrooms.
• Dijon mustard: Just a little for depth in the creamy mushroom pasta recipe.
• Smoked paprika: To add subtle smokiness to the easy mushroom pasta sauce.
• Pulses: Add some chickpeas or white beans for hearty protein and fiber.
• Leek: Finely slice a leek in place of the onion and sauté at the beginning.
• Spinach: Add a few handfuls at the beginning of step 7, stir, and leave to wilt.
• Sun-dried tomatoes: For rich, concentrated tomato flavor. Add towards the end.
• Other veggies: Like zucchini, cauliflower, broccoli, peas, sweetcorn, eggplant, etc.
• Nutritional yeast: For a slightly ‘cheesy’ flavor in this vegan mushroom sauce. Alternatively, sprinkle it (or vegan parmesan cheese) over the top when serving.
• Truffle oil: This isn’t exactly budget-friendly, but if you already have some, then replacing the vegan butter with truffle oil will make delicious truffle mushroom pasta.

How to Make Creamy Vegan Mushroom Pasta

• First, peel and finely chop the onion and mince the garlic. Also, slice the mushrooms.

If any of the mushrooms are dirty, wipe them clean with a lightly damp paper towel rather than washing them beneath water.

• Then, heat the vegan butter in a large pan over medium-high heat until melted. Sauté the onion for 2 minutes before adding the garlic and mushrooms to sauté for 3 minutes.

• Add the lemon juice, then lower the heat to a simmer and cook for 5 minutes, stirring occasionally to prevent burning. Stir in the thyme and oregano.

• Meanwhile, cook the pasta according to its package instructions (usually minus 1-2 minutes for perfectly al dente results).
• While the pasta cooks, dissolve the miso paste in the cup of warm vegetable broth. Then, transfer it, along with the silken tofu, to a blender and blend until smooth and creamy.

• Pour the mixture into the pan, turn off the heat, mix well, cover, and set aside while the pasta finishes cooking.
• Once al dente, drain the pasta and add it to the pan with the mushroom sauce. Cover with a lid and let it sit for 3-5 minutes.

Only cook the pasta until al dente; otherwise, it will become mushy during this step.

• Finally, stir once more, optionally sprinkle with parsley, and serve the pasta with mushroom sauce – enjoy!

FAQs

Pro Recipe Tips

• Use silken tofu: It’s creamy, soft, and mild in flavor – a perfect dairy-heavy cream alternative. Harder tofu will be stronger tasting and won’t blend as creamy.
• For more flavor: Sauté the mushrooms until brown, deglaze the pan, and scrape up any brown bits to get all the flavor in the creamy garlic and mushroom pasta sauce.
• To save prep time: Use pre-chopped onion, minced garlic, and/or sliced mushrooms.
• For a thicker/thinner sauce: Adjust the amount of vegetable broth (or water/plant milk) you use.
• Taste and adjust: Taste it towards the end and adjust the salt, pepper, herbs, and lemon.

Serving Suggestions

Enjoy a bowl of this creamy mushroom vegan pasta alone, or make a heartier meal with:

• Garlic bread, focaccia, or crusty bread
• A light, leafy green salad
• Vegan Caprese salad or cucumber radish salad
• Sauteed spinach, kale, swiss chard, or collard greens
• Roasted or steamed veggies – like broccoli, asparagus, green beans, Brussels sprouts, etc.

The creamy, gravy-like garlic mushroom sauce also works well over noodles or mashed potatoes, vegan meatballs, and more.

Storage Instructions

It’s best to store the sauce separately to prevent the pasta becoming mushy. After cooling, store it in an airtight container in the refrigerator for 4-5 days.

You can also freeze the sauce in an airtight container or Ziplock/Stasher bag for up to 3 months. Thaw it in the fridge overnight, then re-blend it if needed.

To reheat the sauce, use a microwave or a stovetop. Add a splash of extra water/broth/plant-based milk if needed.

More Creamy Vegan Pasta Recipes

• Vegan fettuccine alfredo
• Red pepper sun-dried tomato pesto pasta
• Creamy carrot pasta
• Sweet potato pasta
• Vegan baked mac and cheese
• Creamy pumpkin pasta

Photos by Alfonso Revilla