Creamy Vegan Mushroom Pasta
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This Creamy Vegan Mushroom Pasta is super simple to make and extra delicious. Minimal ingredients but a TON of flavor!
Transforming a traditional cream sauce into a vegan cream sauce does not have to be overly complicated or require lots of obscure ingredients. It can be done quickly and in next to no time. This pasta is on the table in 30 minutes and the creamy sauce is beyond comforting.
How to make Creamy Vegan Mushroom Pasta
I know this recipe emphasizes the mushrooms, but they aren’t the only star in this dish. I purposely only used a handful of mushrooms so that some of the other flavors can also shine through.
To make the sauce, start by melting some vegan butter in a pan with garlic & shallots. It is already going to start smelling good at this point. Add in the mushrooms and sun-dried tomatoes and give everything a stir. Let the mushrooms sit for a couple minutes so they can get slightly browned.
Add in the broth, vegan cream (check the recipe notes for where you can find this), spinach and parsley. Give everything a stir and add in the cooked pasta. You DO want to UNDERCOOK the pasta so that it can finish cooking in the sauce. It will literally absorb the sauce as it cooks in it. That’s what gives this pasta dish so much flavor!
How to serve Creamy Vegan Mushroom Pasta
Once the sauce has thickened and the pasta is fully cooked, taste and add more salt & pepper as needed – I added A TON of pepper. Serve the pasta with lots of fresh herbs. I added extra parsley, thyme and basil.
This pasta is so quick, veggie-packed and comforting at the same time. It is a must make!
Need more recipe inspo? Check out these recipes:
Creamy Vegan Mushroom Pasta
Ingredients
- 8 oz pasta I used spaghetti
- 2 tbsp vegan butter
- 3 cloves garlic minced
- 1 shallot diced
- salt & pepper to taste
- 4 shitake mushrooms sliced thin
- 2 tbsp sun-dried tomatoes roughly chopped
- 1/4 cup broth*
- 1 cup non-dairy cream** unsweetened
- 2 cups baby spinach roughly chopped & large stems removed
- 1/4 cup parsley chopped, plus more for serving
- 1 tbsp fresh thyme chopped
- fresh basil
Instructions
- Bring a large pot of water to a boil. Salt the water and add pasta. Cook until al dente – the pasta will finish cooking in the sauce, so don't overcook it in the water.
- While the pasta is cooking, melt the butter in a pan over medium heat. Add the garlic, shallot, salt & pepper and cook for 1 minute. Add the mushrooms & sun-dried tomatoes and cook for 3-5 minutes, or until the mushrooms have browned slightly.
- Add the broth and cream and bring to a boil. Lower heat and simmer for 3 minutes. Add the spinach, parsley and pasta to the sauce. Toss together with tongs for 2-3 minutes, or until the spinach is wilted, the sauce has thickened and the pasta has finished cooking.
- Taste and add more salt & pepper as needed – I added A LOT of pepper to mine. Serve hot with more fresh parsley, thyme and basil.
Video
Notes
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
This was soooo good. I was moaning the whole time I was eating it, it was so delicious. I made a few substitutions. I didn’t have cream so I used 1 & 1/3 cup of fresh homemade coconut milk. I didn’t have sundried tomatoes or broth so I used 3/4 cup of fresh tomatoes instead. I also used 2 cups of whole button mushrooms. I didn’t have spinach so I used white swiss chard. Also, I used fettuccine rice noodles and lastly, I garnished the dish with some of the fresh tomatoes and basil flowers. Oh, and you were right it does take alot of salt and pepper. I ended up using 3 teaspoons of Himalayan salt and pepper. Absolutely a delicate and sophisticated dish. Love it!
Hi Amethyst – so glad you liked it and were able to make it work with what you had on hand!
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Fantastic. The sauce is super quick yet tastes divine and delicate. I didn’t have vegan cream, so I just thickened oat milk with arrowroot flour.
So glad you liked it! And that sounds like the perfect swap!
This was sooo good!! The only subs I made were dried thyme and basil bc that’s all I had but it was delicious! Hubs, 11 yr old, and 3 yr old also loved it. I will definitely be making this many many more times.
Woo – so glad it was a hit with the whole family!
I had dried shiitake and dried morels on hand and decided to reconstitute them and make this. It was fabulous, and my husband the meat eater said make it any time. Once caveat: read the ingredients list on your non dairy creamer! I bought Califia Almond Creamer. It turns out the second ingredient is coconut cream. The taste and aroma is not a good fit for the recipe! So I used half almond milk and half of the almond (coconut) creamer. You could still smell the coconut, so I added more broth.
In any event, it was really good and a convenient last-minute dish that’s quick to make.