Dreamy Vegan Creamy Mushroom Pasta

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This creamy vegan mushroom pasta is the perfect weeknight meal. It’s packed with flavor, incredibly easy to make, and comes together in under 30 minutes. This recipe is entirely plant-based, making it ideal for vegans, vegetarians, or anyone looking for a delicious dairy-free option.


Creamy mushroom pasta (vegan)
Creamy mushroom pasta (vegan)

1 pound (454 g) dried pasta (such as penne, rigatoni, or farfalle)

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 pound (454 g) assorted mushrooms, sliced (cremini, shiitake, portobello, or a combination)
  • 1/2 cup (120 ml) unsweetened plant-based milk (such as almond milk, oat milk, or cashew milk)
  • 1 cup (240 ml) vegetable broth
  • 1/4 cup (60 ml) nutritional yeast
  • 2 tablespoons cornstarch
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

  • Instructions:

    1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (slightly firm to the bite). Drain the pasta and reserve about 1/2 cup (120 ml) of the pasta water for later.
    2. Sauté the onion and garlic: While the pasta is cooking, heat olive oil in a large skillet or dutch oven over medium heat. Add the diced onion and cook for 5 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
    3. Sauté the mushrooms: Add the sliced mushrooms to the pan and cook for 5-7 minutes, or until golden brown and softened. Season with salt and pepper to taste.
    4. Create the creamy sauce: In a small bowl, whisk together the plant-based milk, vegetable broth, nutritional yeast, cornstarch, dried thyme, and smoked paprika (if using).
    5. Combine sauce and pasta: Pour the creamy sauce mixture into the pan with the cooked mushrooms. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly. If the sauce is too thick, gradually whisk in reserved pasta water to achieve your desired consistency.
    6. Finish and serve: Add the cooked pasta to the pan and toss with the creamy sauce until well coated. Season with additional salt and pepper to taste. Garnish with fresh chopped parsley (optional) and serve immediately.

    Nutrition Facts (per serving):

    This recipe yields approximately 4 servings. Please note that nutrition information can vary depending on the specific ingredients you use. Here’s an approximate breakdown per serving:

    Calories: 500

  • Fat: 20 g
  • Saturated Fat: 5 g
  • Carbohydrates: 60 g
  • Fiber: 5 g
  • Protein: 20 g
  • Sodium: (depending on added salt)

  • Conclusion

    This creamy vegan mushroom pasta is a fantastic go-to meal for busy weeknights. It’s hearty, flavorful, and comes together quickly. Plus, it’s entirely plant-based, making it ideal for a variety of dietary needs. Don’t hesitate to experiment with different types of mushrooms or add your favorite vegetables to customize this recipe to your liking.

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of pasta?

    Absolutely! Any type of short pasta will work well in this recipe, such as penne, rigatoni, farfalle, or rotini. You can even use gluten-free pasta for a gluten-free option.

    2. What can I substitute for the plant-based milk?

    You can use any unsweetened plant-based milk you prefer, such as almond milk, oat milk, cashew milk, or soy milk. Just make sure it’s unsweetened to avoid adding unnecessary sugar to the dish.

    3. Can I make this recipe ahead of time?

    Yes, you can! Simply cook the pasta and prepare the sauce according to the instructions. Let everything cool completely, then store in separate airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through.

    4. How can I add more protein to this dish?

    For a heartier version, you can add cooked chickpeas, lentils, or crumbled tofu to the pan with the sauce. This will increase the protein content of the dish.

    5. What can I serve with this pasta dish?