Ingredients for Creamy Mushroom Pasta without Dairy

• 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.
• Chili flakes. 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

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?

More Vegan Pasta Recipes

• Calabrian Chili Tomato Pasta with Shallots and Garlic (vegan, gluten free)
• Vegan Scallops with Miso Garlic Butter Pasta
• Green Bean and Almond Gremolata Pasta (vegan, gluten free)

If you make this creamy vegan mushroom pasta, be sure to let me know what you think with a comment below!

Creamy Mushroom Pasta (vegan, gluten free)

This is the ultimate creamy vegan mushroom pasta made with shiitakes, lots of garlic, shallots and dairy-free milk in one pan!

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Course Main Course

Servings 2 people

Equipment

• Pan
• Chef's knife
• Pot
• Cutting board

Ingredients

  

1x2x3x

• 6 oz spaghetti gluten free, if desired
• 3 tbsp olive oil
• 6-7 oz shiitake mushrooms sliced
• 1 shallot finely minced
• 4 cloves garlic finely minced
• 1/2 tsp chili flakes
• 1/3 cup white wine
• 1 tsp salt
• 1 tbsp miso paste white
• 1 cup plant milk unsweetened
• 1/4 tsp black pepper
• 1/3 cup nutritional yeast
• 5 sprigs chives finely sliced

Instructions

 

• 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.

Video

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A post shared by Remy Morimoto Park | Vegan (@veggiekins)

Notes

If you'd like to make this pasta spooky, follow these instructions to make mushroom skulls! I sautéed these separately in a pan and used them as a garnish on top of the pasta. 

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