I perfected my Vegan Mushroom Pasta, packed with mushroom flavor and ready in 30 minutes, and the method I use is surprisingly simple.

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I didn’t plan on falling for a weeknight dinner this fast, but this Vegan Mushroom Pasta does it. It’s rich, creamy, and packed with mushroom flavor without being heavy.

I pile sliced mushrooms into the pan and finish the sauce with cashew cream so it clings to every strand, and yeah it tastes like a streamlined Vegan Mushroom Ragu that could fool anyone. Best part it’s ready in 30 minutes, no drama, just serious flavor.

Try it on a busy night when you want something impressive but simple, you’ll probably make it again before the week is out.

Ingredients

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Earthy mushrooms add umami, low calorie, some fiber, vitamin D when exposed
pasta brings carbs for energy, choose whole grain for fiber and more nutrients
Cashew cream or coconut milk gives creamy richness, plant fats, adds silky mouthfeel
olive oil adds healthy monounsaturated fat, subtle fruitiness, helps carry flavors
Garlic and onion give savory punch, antioxidants, prebiotic fiber, not sweet
Nutritional yeast adds cheesy umami, B12 if fortified, boosts savory notes
Lemon juice brightens with acid, thyme adds herbal earthiness, keeps dish fresh
Parsley gives fresh vitamin K rich lift, red pepper flakes add gentle heat

Ingredient Quantities

12 oz dried pasta (linguine, fettuccine or spaghetti)

14 oz mushrooms, sliced (cremini, baby bella and/or shiitake)

2 tbsp olive oil

1 tbsp vegan butter or extra olive oil

1 small yellow onion or 2 shallots, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine (optional)

1 cup low sodium vegetable broth

3/4 cup cashew cream (or 1 cup canned full fat coconut milk)

2 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

1/4 cup fresh parsley, chopped

1 tsp salt, or to taste

1/2 tsp freshly ground black pepper, or to taste

1 tsp cornstarch (optional, for thickening)

1/4 tsp red pepper flakes (optional)

1/4 cup vegan parmesan or extra nutritional yeast (optional)

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz pasta (linguine, fettuccine or spaghetti) until al dente, then reserve about 1 cup pasta water and drain the rest.

2. While pasta cooks, heat 2 tbsp olive oil and 1 tbsp vegan butter (or extra olive oil) in a large skillet over medium-high heat until shimmering.

3. Add the 14 oz sliced mushrooms in a single layer and let them sit undisturbed 3 to 4 minutes so they brown, then stir, season with 1 tsp salt and 1/2 tsp black pepper, dont overcrowd the pan or they’ll steam instead of gettin brown.

4. Push mushrooms to one side, add 1 small chopped yellow onion or 2 finely chopped shallots and cook until soft about 3 minutes, then add 3 cloves minced garlic and cook 30 to 60 seconds until fragrant.

5. If using, pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits, and let the wine reduce for 1 to 2 minutes so the alcohol cooks off.

6. Add 1 cup low sodium vegetable broth and 1 tsp fresh thyme leaves (or 1/2 tsp dried), bring to a gentle simmer.

7. Stir in 3/4 cup cashew cream (or 1 cup canned full fat coconut milk), 2 tbsp nutritional yeast, 1 tbsp lemon juice and 1/4 tsp red pepper flakes if using, simmer a few minutes so flavors meld.

8. If you want a thicker sauce whisk 1 tsp cornstarch with a little cold water to make a slurry and stir it in, simmer until sauce thickens; otherwise adjust consistency with reserved pasta water a splash at a time.

9. Add the drained pasta to the skillet and toss to coat, stir in 1/4 cup chopped fresh parsley and a knob of vegan butter or a drizzle of olive oil for shine, taste and adjust with more salt and pepper if needed.

10. Serve immediately topped with 1/4 cup vegan parmesan or extra nutritional yeast and extra parsley or red pepper flakes if you like heat, enjoy right away.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the pasta
2. Large skillet or frying pan (10 to 12 inch) for the mushrooms and sauce
3. Colander or fine sieve to drain pasta
4. Chef’s knife for slicing mushrooms and chopping onion/parsley
5. Cutting board
6. Wooden spoon or silicone spatula for stirring and scraping
7. Measuring cups and spoons for liquids and seasonings
8. Tongs or a pasta fork to toss the pasta into the sauce
9. Small bowl and whisk or fork for the cornstarch slurry (or to mix cashew cream)
10. Microplane or small grater for vegan parmesan or extra nutritional yeast (optional)

FAQ

Q: Can I make this nut free? A: Yes. Swap the cashew cream for canned full fat coconut milk or blend silken tofu with a little water for creaminess. If you use coconut milk taste for coconut flavor, if you dont like it try silken tofu or sunflower seed cream instead.

Q: How do I get the mushrooms nicely browned and not soggy? A: Use high heat, dont overcrowd the pan, and make sure mushrooms are dry before they hit the oil. Cook in batches if needed, let them sit for a minute so they sear, then stir. Add salt near the end so they dont release too much water early.

Q: Is the white wine necessary? A: No, its optional. If you skip it use an extra 1/2 cup vegetable broth plus 1 tsp white wine vinegar or lemon juice for brightness, or just more broth and a splash of lemon when finishing.

Q: My sauce is too thin, how can I thicken it? A: Make a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) then whisk into simmering sauce until it thickens, or let the sauce reduce a few minutes. You can also stir in a bit more cashew cream or nutritional yeast for body.

Q: Can I freeze leftovers and how long will they keep? A: Yes, sauce freezes well up to 2 months but pasta can get mushy. For best results freeze the sauce separate from the pasta, thaw overnight in fridge and reheat gently with a splash of broth or water to loosen.

Q: Can I use gluten free or different pasta shapes? A: Absolutely. Use gluten free pasta and follow package cooking times, watch for doneness since GF pasta can go from perfect to gummy quick. Short shapes like penne or shells work great too, just adjust cooking time.

Vegan Mushroom Pasta Recipe Substitutions and Variations

Cashew cream: swap with silken tofu blended with a splash of plant milk and 1 tsp lemon juice (use 1:1). It’s nut free, still creamy though a bit less rich.
White wine: if you don’t want alcohol, use extra vegetable broth plus 1 tbsp lemon juice or 1 tbsp white wine vinegar diluted with 1 tbsp water, tastes close and keeps the acidity.
Mushrooms: try diced eggplant or firm tofu instead, sauté till browned for that meaty texture. Eggplant soaks flavors, tofu soaks them even more so season well.
Cornstarch (thickener): substitute with 1 tsp arrowroot or 1 tbsp all purpose flour mixed in a little cold water, both thicken fine but arrowroot gives a glossier sauce.

Pro Tips

1. Dry and brown the mushrooms well. Pat them really dry with paper towels or a clean dish towel before they hit the pan, give them room to sit and get color, dont overcrowd or theyll steam and lose flavor. If you want extra umami, add a splash of soy sauce or a teaspoon of miso when you deglaze, just cut back on added salt.

2. Use the pasta water as your secret binder. Save at least 1 cup, then add it a little at a time to loosen the sauce and make it silky, the starch helps the cashew cream cling to the noodles so you dont need a ton of extra fat. If the sauce gets too thick while cooling, warm gently and stir in a few tablespoons of that reserved water.

3. Make or tweak the cream wisely. If you use canned coconut milk, reduce simmer time and add an extra squeeze of lemon and nutritional yeast to tame the coconut taste. For quick cashew cream, soak raw cashews in very hot water for 15 to 30 minutes then blend with a little broth, it gives a cleaner, less sweet result than canned.

4. Finish and taste like a pro. Toss the pasta in the pan off the heat for a minute so the sauce coats every strand, add a small knob of vegan butter or a drizzle of olive oil for shine, then taste and adjust salt lemon and pepper at the end. Fresh herbs added last give brightness, dont cook them too long or theyll go flat.

Vegan Mushroom Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected my Vegan Mushroom Pasta, packed with mushroom flavor and ready in 30 minutes, and the method I use is surprisingly simple.

Servings

servings

Calories

560

kcal

Equipment: 1. Large pot (6 to 8 qt) for boiling the pasta
2. Large skillet or frying pan (10 to 12 inch) for the mushrooms and sauce
3. Colander or fine sieve to drain pasta
4. Chef’s knife for slicing mushrooms and chopping onion/parsley
5. Cutting board
6. Wooden spoon or silicone spatula for stirring and scraping
7. Measuring cups and spoons for liquids and seasonings
8. Tongs or a pasta fork to toss the pasta into the sauce
9. Small bowl and whisk or fork for the cornstarch slurry (or to mix cashew cream)
10. Microplane or small grater for vegan parmesan or extra nutritional yeast (optional)

Ingredients

12 oz dried pasta (linguine, fettuccine or spaghetti)
14 oz mushrooms, sliced (cremini, baby bella and/or shiitake)
2 tbsp olive oil
1 tbsp vegan butter or extra olive oil
1 small yellow onion or 2 shallots, finely chopped
3 cloves garlic, minced
1/2 cup dry white wine (optional)
1 cup low sodium vegetable broth
3/4 cup cashew cream (or 1 cup canned full fat coconut milk)
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1/4 cup fresh parsley, chopped
1 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
1 tsp cornstarch (optional, for thickening)
1/4 tsp red pepper flakes (optional)
1/4 cup vegan parmesan or extra nutritional yeast (optional)

Directions

Bring a large pot of salted water to a boil and cook 12 oz pasta (linguine, fettuccine or spaghetti) until al dente, then reserve about 1 cup pasta water and drain the rest.
While pasta cooks, heat 2 tbsp olive oil and 1 tbsp vegan butter (or extra olive oil) in a large skillet over medium-high heat until shimmering.
Add the 14 oz sliced mushrooms in a single layer and let them sit undisturbed 3 to 4 minutes so they brown, then stir, season with 1 tsp salt and 1/2 tsp black pepper, dont overcrowd the pan or they’ll steam instead of gettin brown.
Push mushrooms to one side, add 1 small chopped yellow onion or 2 finely chopped shallots and cook until soft about 3 minutes, then add 3 cloves minced garlic and cook 30 to 60 seconds until fragrant.
If using, pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits, and let the wine reduce for 1 to 2 minutes so the alcohol cooks off.
Add 1 cup low sodium vegetable broth and 1 tsp fresh thyme leaves (or 1/2 tsp dried), bring to a gentle simmer.
Stir in 3/4 cup cashew cream (or 1 cup canned full fat coconut milk), 2 tbsp nutritional yeast, 1 tbsp lemon juice and 1/4 tsp red pepper flakes if using, simmer a few minutes so flavors meld.
If you want a thicker sauce whisk 1 tsp cornstarch with a little cold water to make a slurry and stir it in, simmer until sauce thickens; otherwise adjust consistency with reserved pasta water a splash at a time.
Add the drained pasta to the skillet and toss to coat, stir in 1/4 cup chopped fresh parsley and a knob of vegan butter or a drizzle of olive oil for shine, taste and adjust with more salt and pepper if needed.
Serve immediately topped with 1/4 cup vegan parmesan or extra nutritional yeast and extra parsley or red pepper flakes if you like heat, enjoy right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.