Creamy Vegan Mushroom Pasta Recipe
Oct 31, 2022 • Updated Jun 06, 2023
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This Creamy Vegan Mushroom Pasta dish is a super savory, super comforting dinner made with shiitake mushrooms, lots of garlic, shallots, and dairy-free milk in one pan! It’s easy to throw together and always impressive.
What Makes This Recipe Great
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. This delicious pasta is easy to make, so tasty, and perfect with your favorite side salad!
Ingredient Notes
Here’s what you need for this satisfying vegan pasta recipe.
- Spaghetti: This is my favorite kind of noodle (gluten-free) to use for vegan mushroom pasta, but you can use your favorite style of regular or gluten-free pasta.
- Mushrooms: I love the flavor of shiitake, but if they’re too strong for you, feel free to use button mushrooms, cremini mushrooms, or oyster 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 depending on 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. See expert tips for details.
- Nutritional yeast: This pasta gets its cheezy flavour from some nutritional yeast and miso paste. 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 or weeknight dinner recipe.
Step-by-Step Instructions
- Bring a pot of water to a boil and prepare pasta according to package directions.
- In the meantime, heat a skillet over medium-high heat and add your mushrooms to the pan along with olive oil or vegan butter. Season with a little salt and let cook for 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 create the vegan mushroom pasta sauce. Lower the heat and stir in miso paste until dissolved.
- Once your pasta is cooked, add it to the pan and 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 fresh herbs like chives, parsley, or basil and a sprinkle of vegan parmesan cheese if desired.
- Serve with a simple side salad of spinach, cherry tomatoes, and your favorite Italian dressing.
Expert Tips
- Avoid soggy mushrooms by sautéing them in a hot pan until the moisture mostly evaporates. 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 must wash your mushrooms, pat them dry to avoid excess moisture.
- 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.
- I prefer oat milk in vegan cream sauces. I always use unsweetened, original-flavored oat milk. Coconut 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).
Storage Tips
- Store leftovers in an airtight container for up to 3-4 days in the fridge. It is best to reheat over the stovetop with a little olive oil to break up the sauce and pasta.
More Vegan Pasta Recipes
Calabrian Chili Tomato Pasta with Shallots and Garlic
Vegan Scallops with Miso Garlic Butter Pasta
Green Bean and Almond Gremolata Pasta
If you make this creamy vegan mushroom pasta, be sure to let me know what you think with a comment below! Follow me on Instagram for more fun recipes!
Creamy Vegan Mushroom Pasta Recipe
This Creamy Vegan Mushroom Pasta dish is a super savory, super comforting dinner made with shiitake mushrooms, lots of garlic, shallots, and dairy-free milk in one pan! It's easy to throw together and always impressive.
Equipment
- Pan
- Chef's knife
- Pot
- Cutting board
Ingredients
- 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.
Notes
Expert Tips
- Avoid soggy mushrooms by sautéing them in a hot pan until the moisture mostly evaporates. 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 must wash your mushrooms, pat them dry to avoid excess moisture.
- 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.
- I prefer oat milk in vegan cream sauces. I always use unsweetened, original-flavored oat milk. Coconut 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).
Storage Tips
- Store leftovers in an airtight container for up to 3-4 days in the fridge. It is best to reheat over the stovetop with a little olive oil to break up the sauce and pasta.
Nutrition information is automatically calculated, so should only be used as an approximation.
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