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This Vegan Creamy Mushroom Pasta is a super savory, super comforting dinner with plenty of garlic and shallots. It’s easy to throw together and always impressive.
This is a super easy pasta to put together. The delicious comes from the shallots, garlic, and a splash of oat milk. It’s my go-to recipe when I want a quick but flavourful pasta and you don’t need many fresh ingredients aside from mushrooms! I really like to use shiitake mushrooms but any mushroom variety will do. You can even opt to use a mix of several mushroom types.
Ingredients for Creamy Mushroom Pasta without Dairy
Here’s what you need for this satisfying vegan pasta recipe:
Spaghetti. This is my favorite kind of noodle (gluten-free) to use for mushroom pasta, but you can use your favorite style.
Mushrooms I love the flavor of shiitake, but if they’re too strong for you, feel free to use button mushrooms. Or a mix if you like.
Shallot and garlic. These ingredients add a ton of flavor to the dish with a slightly caramelized, super-savory flavor.
Chiliflakes. Feel free to use more or less s. depending o how much spice you like.
White wine. You can use a dry white wine or substitute vegetable broth.
Miso paste. I recommend white miso paste, as red will give your pasta an odd color.
Milk. I use unsweetened oat milk, but any kind of vegan milk works.
Nutritional yeast. This pasta gets its cheezy flavour from a little bit of nutritional yeast and miso. I find the umami combo adds a nice tang that resembles cheese. And you can also top this dish off with lots of vegan parmesan to finish.
How to make Vegan Mushroom Pasta
The dish comes together in one pan and is best enjoyed immediately! The recipe makes enough for 1-2 servings and takes no more than 20 min from start to finish. It’s a great date night recipe.
Tips for Cooking Mushrooms
Avoid soggy mushrooms by sautéing them in a hot pan until the moisture has mostly evaporated. It’s best not to wash the mushrooms with water. Instead, brush away any dirt on the mushrooms with a kitchen towel or a pastry brush. If you have to wash your mushrooms, pat them dry to avoid excess moisture.
What Kind of Milk is Best?
I prefer oat milk in creamy sauces. I always use unsweetened, original-flavored plant milk. Coconut and/or almond could also work but beware of the sauce breaking and separating. The best way to incorporate the milk is towards the very end, on very low heat. If you expose some kinds of milk to high heat, it could end up breaking and turning gritty (this is especially the case with almond milk).
Bring a pot of water to a boil and prepare pasta according to package directions
In the meantime, heat a pan over medium high heat and add your mushrooms to the pan along with olive oil. Season with a little salt and let cook or 2-3 minutes, tossing with a spatula. Mushrooms should be fragrant and start to brown a little bit.
Add shallots, chili flakes and garlic to the pan and cook for another 2-3 minutes and then deglaze with white wine. Continue to sauté until all of the wine has cooked off.
Next, add nutritional yeast and half of the oat milk to the pan and stir to start creating the sauce. Lower the heat and stir in miso paste until dissolved.
Once your pasta is cooked, add it to the pan along with a splash of pasta water as needed and toss to coat. If desired, adjust the consistency of the sauce with more oat milk. Season with salt, to taste and black pepper to finish. Garnish with chives, if desired.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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