Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact
Home » Recipes » 30-Minute Meals

Vegan Mushroom Pasta

By Erin · October 25, 2021 · Updated November 29, 2022 · 16 Comments

Jump to Recipe Jump to Video Rate this Recipe Leave a Review
VeganVegetarian
mushroom pasta and cooked mushrooms in a skillet with text overlay

This post may contain affiliate links. Read our disclaimer. 

Enjoy this Vegan Mushroom Pasta as a creamy and comforting 25-minute dinner tonight! The noodles are tossed with sauteed mushrooms and a vegan cream sauce to fill every bite with savory and earthy flavors.

pasta tossed in mushroom sauce in a skillet

Simple, quick, and easy never tasted so good! This Vegan Mushroom Pasta recipe comes together in no time using a few veggies and mushrooms, an easy vegan cream sauce, and your favorite pasta noodles. Perfect for when you need vegan comfort food in a hurry.

I love easy vegan pasta recipes, like Roasted Red Pepper Pasta and Vegan Lasagna, because they’re always a breeze to make and just so satisfying.

This creamy vegan mushroom pasta is similar to a vegan mushroom Alfredo or stroganoff but made with really simple ingredients, like bella mushrooms, onions, garlic, dairy free milk, and a few seasonings. It’s a great meal to whip up as a quick weeknight dinner or when you need a delicious dish for meal prep.

Recipe features

  • It’s a creamy, earthy, and comforting 25-minute meal.
  • Naturally vegan and easy to make gluten free!
  • The leftovers are delicious, making this a perfect option for meal prep.
mushroom pasta in a bowl

Ingredient notes:

  • Bella mushrooms - If you’re feeling creative, you can use a mixture of different mushrooms. Try shiitake, cremini, portobello, or oyster mushrooms for layers of earthy flavors.
  • Onions and garlic - For a great baseline of savory flavors. Feel free to use shallots instead of onions for a richer flavor.
  • Pasta - I really like using long pasta noodles, like fettucini, linguini, or spaghetti, but you can use anything you have at home.
  • All purpose flour - To help thicken the sauce. Replace this with any gluten free flour you like if you need the recipe to be gluten free.
  • Milk - Pretty much any dairy free milk will do. I like oat milk but you can use soy or almond milk instead.
  • Nutritional yeast - This cheesy seasoning makes the creamy pasta sauce extra savory.
  • Lemon juice - White wine is a great substitute.
  • Dijon mustard - Yellow mustard will also work.

Step-by-step instructions

Step 1: Boil the pasta. If you haven’t already, cook the pasta until it’s al dente, then drain and set aside.

Step 2: Saute the vegetables. Heat the olive oil in a large, deep skillet and add the onion. Saute for a few minutes before adding the mushrooms. When they’re soft, add the vegan butter and garlic and cook until fragrant.

cooked mushrooms and onions in a skillet

Step 3: Make the cream sauce. Whisk the flour, salt, milk, nutritional yeast, lemon juice, and dijon together in a small bowl. Pour it into the skillet with the veggies. Turn down the heat and keep stirring until the sauce thickens.

creamy mushroom sauce in a skillet

Step 4: Add the pasta and serve. Add the cooked pasta into the skillet and toss to coat. Once the noodles are fully coated in sauce, serve the pasta in bowls and top with black pepper and fresh parsley. Enjoy!

Tips and FAQs

  • Make your mushroom pasta extra creamy by replacing the dairy free milk with cashew cream or full fat coconut milk.
  • Add more to the pasta, like broccoli, spinach, lentil meatballs, or eggplant.
  • Feel free to roast the mushrooms for even deeper flavors.
  • Top each bowl of pasta with parsley, fresh basil, vegan parmesan cheese, or toasted pine nuts.

Can this be made gluten free?

Easily! Use any gluten free pasta noodle you like and replace the all purpose flour with another gluten free flour.

How long does it last?

For ultimate freshness, store the sauce-covered pasta in an airtight container in the fridge for up to 4 days. You can add a little extra milk to help get the creamy consistency back when you reheat the leftovers.

What goes well with creamy mushroom pasta?

This comforting meal calls for equally as delicious sides. You can never go wrong with garlic bread or a slice of savory zucchini bread on the side! If you’re serving the pasta for dinner, make the meal complete with a serving of broccoli cauliflower salad, sauteed asparagus, or fried brussels sprouts.

mushroom pasta in a bowl

More easy vegan dinner recipes

  • Vegan Mac and Cheese
  • Vegan Pumpkin Chili
  • Easy Vegan Ramen

If you make this recipe, be sure to leave a comment and star rating below. Thanks!

pasta tossed in mushroom sauce in a skillet

Vegan Mushroom Pasta

Enjoy this Vegan Mushroom Pasta as a creamy and comforting 25-minute dinner tonight! The noodles are tossed with sauteed mushrooms and a vegan cream sauce to fill every bite with savory and earthy flavors
5 from 14 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Author: Erin

Ingredients

  • 8 oz. pasta cooked
  • 1 tablespoon olive oil
  • 3 tablespoon vegan butter divided
  • 1 cup yellow onion diced
  • 8 oz. bella mushrooms sliced
  • 3 garlic cloves minced
  • ½ teaspoon salt plus more to taste
  • 1 tablespoon all purpose flour
  • 1 cup soy milk or milk of choice
  • 2 tablespoon nutritional yeast
  • 2 teaspoon lemon juice or more to taste
  • ½ teaspoon dijon mustard
  • black pepper to taste
  • fresh parsley for garnish chopped
US Customary - Metric

Instructions

  • If you haven't already, cook the pasta until it's al dente (or done to your liking); drain and set aside.
  • Heat oil and 1 tablespoon butter in a large, deep skillet over medium heat, then add the onion and sauté for 2 minutes. Then, add the mushrooms and sauté for 4 minutes or until the onions and mushrooms are soft, adding more butter as needed. Last, add the garlic and sauté for 1 minute until it's fragrant.
  • In a small bowl, whisk the salt, flour, milk, nutritional yeast, lemon juice, and dijon together. Then, pour the mixture into the skillet.
  • Reduce heat to medium-low, stirring frequently until the sauce thickens.
  • Add pasta into the skillet and use kitchen tongs to toss everything together, making sure the pasta is coated in the sauce.
  • Divide into bowls, top with black pepper and parsley and enjoy!

Video

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 383kcal | Carbohydrates: 55g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 404mg | Potassium: 615mg | Fiber: 4g | Sugar: 6g | Vitamin A: 634IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
« Parmesan Pear Crostini
Vegan Ginger Cookies »
  • Share
  • Tweet

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Shay says

    September 25, 2023 at 4:02 pm

    5 stars
    DELICIOUS recipe that comes together super fast, with minimal dishes and easy ingredients. Stores well for the next day. I added capers too and it’s delish. 🙂 thanks!!

    Reply
    • Erin says

      September 26, 2023 at 7:33 am

      Thanks Shay -- I'm so glad you enjoyed the pasta!

      Reply
  2. Madeleine says

    August 27, 2023 at 12:37 pm

    5 stars
    Absolutely perfect

    Reply
    • Erin says

      August 28, 2023 at 7:15 am

      Thanks for the 5-star review, Madeleine!

      Reply
  3. Jason says

    July 28, 2023 at 1:16 pm

    5 stars
    Delicious! My wife loved it! Said it was her favorite vegan dish j had cooked!

    Reply
  4. Mandy Nash says

    March 22, 2023 at 11:21 pm

    5 stars
    This pasta dish is easy to make and delicious! I paired it with a Chardonnay from the Willamette Valley!

    Reply
  5. Ish says

    March 12, 2023 at 9:41 pm

    5 stars
    This recipe was really easy and delicious! I used the sauce with gnocchi and it turned out really well.

    Reply
    • Erin says

      March 13, 2023 at 7:01 am

      Happy to hear you liked the pasta!

      Reply
  6. Olya M says

    February 13, 2023 at 7:05 pm

    5 stars
    It was excellent. Thank you

    Reply
  7. Faith Talley says

    February 04, 2023 at 1:04 pm

    5 stars
    I thought this was delicious. If you pre-sliced mushrooms it come together even quicker. Next time I may add a drop of cognac to the sauce for a little more depth. I also sautéed the mushrooms for quite a while to reduce their liquid way down and concentrate the flavor even more. Good stuff!

    Reply
  8. Nathalie says

    December 13, 2022 at 10:45 am

    Cooked this together with a friend for girl's night, tasted amazing! Thanks 🙂

    Reply
  9. Elia says

    August 27, 2022 at 5:30 pm

    5 stars
    Loved that this recipe didn’t use vegan cheese just to keep it as low cost as possible.
    The pasta turned out great! Better than most of the ones I’ve ordered at restaurants. Will definitely be making this some more, thanks for sharing!!

    Reply
  10. Laura says

    July 18, 2022 at 8:03 am

    5 stars
    Add a variety of mushroom types, with. truffle salts and a splash of white wine for a rich variation.

    Reply
    • Erin says

      July 18, 2022 at 12:36 pm

      Thanks for the 5-star rating, Laura!

      Reply
  11. Shaina says

    January 01, 2022 at 7:06 pm

    5 stars
    Tried this recipe for a quick weeknight meal, and it was a hit! Thank you!

    Reply
    • Erin says

      January 01, 2022 at 8:51 pm

      Thanks for the positive review!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • 👉 The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter