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. 
Creamy Mushroom Spaghetti Veggiekins Blog
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.
Creamy Mushroom Spaghetti Veggiekins Blog

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.
  • 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.

Creamy Mushroom Spaghetti Veggiekins Blog

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.
Creamy Mushroom Spaghetti Veggiekins Blog

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.


Creamy Mushroom Spaghetti Veggiekins Blog

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).
Creamy Mushroom Spaghetti Veggiekins Blog

More Vegan Pasta Recipes

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

Creamy Mushroom Spaghetti Veggiekins Blog

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
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Servings 2 people


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


  • 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


  • 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.


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. 
Keyword creamy mushroom pasta,, main dishes, miso, mushroom, mushroom pasta, oatmilk pasta, pasta, shiitake mushroom
Tried this recipe?Let us know how it was!

Filed under: Eat, Gluten Free, Main Dishes

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BY Remy • October 31, 2022

Vegan Creamy Mushroom Pasta

Creamy Mushroom Spaghetti Veggiekins Blog

leave a comment


  1. Lindsay says:
    So yummy and easy!! This pasta dish was really simple to make which is super important to me. I didn’t have white wine on hand so I subbed with vegetable broth. Love this!

    5 stars

  2. Ilmu says:
    What if given pieces of chicken? to make it more delicious

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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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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories