Why You’ll Love This Recipe

If you’re a fan of mushrooms, pasta, or vegan dishes, this recipe is a must-try. The mushrooms give the sauce an incredible depth of flavor, and the creamy consistency (without any dairy) creates the perfect base for your pasta. Whether you’re vegan, plant-based, or just looking for a delicious meal, this pasta will become a regular in your dinner rotation. Plus, it’s quick to prepare and full of wholesome ingredients that pack a nutritional punch.

Ingredients

8 oz pasta of your choice (e.g., spaghetti, fettuccine)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
10 oz mushrooms, sliced (cremini, white, or a mix)
1/2 cup vegetable broth
1/2 cup coconut milk or any other plant-based milk
1 tablespoon nutritional yeast (optional for added flavor)
Salt and pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Lemon juice (optional, for brightness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta according to the package instructions. Drain and set aside.
While the pasta cooks, heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 3 minutes.
Add the garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Add the sliced mushrooms to the pan and sauté until they release their juices and become tender, about 5-7 minutes.
Pour in the vegetable broth and coconut milk, stirring to combine. Let the sauce simmer for 5 minutes until it thickens slightly.
Stir in the nutritional yeast (if using) and season with salt and pepper to taste.
Add the cooked pasta to the sauce and toss to combine, making sure the pasta is well coated.
Garnish with fresh parsley or basil, and add a squeeze of lemon juice if desired for an extra pop of flavor.
Serve immediately.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add protein: To make this dish more filling, you can add some plant-based protein such as sautéed tofu, chickpeas, or tempeh.
Use different vegetables: Feel free to experiment by adding spinach, kale, or bell peppers to the dish for more nutrients and flavor.
Make it spicier: Add some red pepper flakes or a dash of hot sauce for a little kick.
Non-coconut milk option: If you’re not fond of coconut milk, any unsweetened plant-based milk like almond or oat milk works just as well.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stove over low heat, adding a splash of vegetable broth or plant-based milk to loosen up the sauce if it has thickened too much.

FAQs

Can I use different types of pasta?

Yes, you can use any type of pasta you prefer, such as spaghetti, penne, or even gluten-free pasta.

Can I make this recipe nut-free?

Yes, simply use coconut milk or another nut-free plant-based milk. Avoid using any nut-based products like cashews in the sauce.

How can I make the sauce thicker?

If you prefer a thicker sauce, let it simmer a little longer or add a teaspoon of cornstarch mixed with water to help thicken it up.

Can I freeze this dish?

Yes, you can freeze the pasta and sauce together in an airtight container. To reheat, thaw it overnight in the refrigerator and heat it on the stove.

Can I add other vegetables to this recipe?

Absolutely! You can add spinach, peas, or even roasted vegetables like zucchini or eggplant to make the dish heartier.

Can I use fresh mushrooms instead of dried ones?

Yes, fresh mushrooms work great for this recipe. In fact, they’ll create a more flavorful sauce.

What can I serve this pasta with?

This vegan mushroom pasta pairs beautifully with a side salad, garlic bread, or roasted vegetables.

Can I use store-bought pasta sauce instead of making my own?

You can, but making your own sauce with fresh ingredients like mushrooms and vegetable broth really enhances the flavor.

How do I make the sauce creamy without dairy?

The coconut milk or plant-based milk in the recipe provides a creamy texture without dairy. Nutritional yeast adds a cheesy flavor to complete the dish.

Is this recipe suitable for meal prep?

Yes! This recipe is perfect for meal prep. You can make a big batch and store it in the fridge for a few days, making it an easy, grab-and-go lunch or dinner.

Conclusion

This vegan mushroom pasta is a simple yet indulgent dish that’s bursting with flavor. With creamy, savory mushrooms, and a comforting pasta base, it’s the perfect meal for any time of the day. Whether you’re vegan or just looking for a delicious, plant-based dinner, this dish is sure to hit the spot. Give it a try and enjoy!

Vegan Mushroom Pasta

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A comforting and savory dish, this vegan mushroom pasta brings together the earthy flavors of mushrooms with a creamy, dairy-free sauce. It’s a rich, satisfying meal that’s easy to make and perfect for any occasion.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Pasta
Method: Stovetop
Cuisine: Italian
Diet: Vegan

Instructions

Cook the pasta according to the package instructions. Drain and set aside.
While the pasta cooks, heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 3 minutes.
Add the garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Add the sliced mushrooms to the pan and sauté until they release their juices and become tender, about 5-7 minutes.
Pour in the vegetable broth and coconut milk, stirring to combine. Let the sauce simmer for 5 minutes until it thickens slightly.
Stir in the nutritional yeast (if using) and season with salt and pepper to taste.
Add the cooked pasta to the sauce and toss to combine, making sure the pasta is well coated.
Garnish with fresh parsley or basil, and add a squeeze of lemon juice if desired for an extra pop of flavor.
Serve immediately.

Notes

For a heartier meal, add plant-based protein such as sautéed tofu, chickpeas, or tempeh.
Add spinach, kale, or bell peppers for extra nutrients and flavor.
To make it spicier, add red pepper flakes or a dash of hot sauce.
If you prefer a different flavor, use almond or oat milk instead of coconut milk.
Leftovers can be stored for up to 3-4 days in the refrigerator.
This dish is great for meal prep and can be enjoyed as a lunch or dinner throughout the week.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4g
Sodium: 450mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg