Vegan Creamy Mushroom Pasta Recipe – Simple and Easy

This vegan creamy mushroom pasta dish is super easy to make, dirties only one pot and one pan, and is still completely delicious! I’ve made this for non-vegan friends who loved it just as much as my vegan ones did. Whether you need a meal on busy weeknights or for a special occasion dinner party, this will become your favorite pasta dish. The whole family will love it!

Ingredients

• 1 box of pasta of your choice (I was using radiatori)
• 16 oz of your favorite type of mushroom (I used Shiitake mushrooms and baby bella mushrooms)
• 2 garlic cloves (smaller is fine)
• 2 + 4 tbsp vegan butter (divided)
• 2 tbsp all-purpose flour
• 2 1/2 cups unsweetened oat milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/4 tsp nutmeg
• 1/4 lemon squeezed for juice
• 2 tbsp fresh parsley

Why You’ll Love It

This creamy mushroom pasta recipe is just so delicious! My husband, who doesn’t like mushrooms, even request this dish from time to time – that’s how good it is! This vegan version is actually a lot easier and faster to make than the traditional cream sauce that usually requires parmesan cheese, heavy cream and other ingredients. The best part is, this vegan creamy sauce is done in no time, and you likely have all the simple ingredients already at home! This isn’t just an easy weeknight meal, but even a quick fresh and warm lunch if you’re at home! It’s truly an easy recipe.

How to Prepare

Put a large pot of salted water on the stove to boil. (A pinch of salt is all it needs). Once the water is boiling, add your pasta to it and cook it to the box’s instruction. I like to cook mine al dente. Drain your pasta and set aside.

While the pot of water is readying to boil, carefully wash your mushrooms. I like to really rub them with my fingers to get all the dirt out and off. Once clean, slice your mushrooms into smaller pieces.

Mince your fresh garlic, and wash and cut the parsley into smaller pieces.

In a large skillet or sauce pan, warm 2 tbsp of vegan butter on medium heat. Once melted, add the garlic and sauté for a minute or two before adding the mushrooms. Cook uncovered until the mushrooms are softened. Remove and set aside.

In the same skillet, add 4 tbsp of vegan butter, still on medium heat to start the sauce. Once melted, add the 2 tbsp of all-purpose flour and mix well until it turns into a thick paste. Now slowly add the 2 1/2 cups of oat milk while constantly stirring. Do this until the sauce has thickened.

Add the spices and lemon juice and give it a taste test. You can also add some lemon zest if you like. Add the mushrooms back into the skillet to mix with the sauce. Add 1 tsp of cut parsley into the sauce.

Serve pasta first and then add the mushroom sauce on top. Finally, add the other tablespoon of parsley as garnish.

How to Serve

You can have this vegan mushroom pasta dish just on its own! However, I like to serve it with some delicious crunchy bread. A side salad is a lovely way to add some greens to the meal, making it overall a little less carb-heavy. If you drink, pairing this pasta dish with a dry white wine can be nice too.

How to Store

Let cool down completely and then place your leftovers into an airtight container. Store in your refrigerator and consume within 3-5 days.

This creamy mushroom sauce can be frozen, but for best results, I suggest you eat it the next day or two instead of freezing it.

Other Recipes You Might Enjoy

Check out this Vegan White Lasagne Recipe. It’s low sodium and heartburn friendly. The base is the same sauce as the above recipe. But the added kale means this lasagne has an even better vegetable to pasta ratio. You won’t have a carb crash after eating this delicious lasagne! Try this lasagne recipe next time you have a little bit more time. Check out my blog for other easy and great recipes!

Q&A

Can I use Cremini Mushrooms?

Yes, you can absolutely use cremini mushrooms! Whatever variety of mushrooms you prefer (or have lying around) should be fine. White mushrooms work too, though I personally prefer the darker kind of mushrooms. This isn’t about taste, it’s about the visuals. I like to see the mushrooms in the creamy sauce. White button mushrooms can somewhat disappear in the creamy pasta sauce.

Can My Kid Help Me Cook?

Yes, your child can absolutely help you cook! My two year old will often help me cut the mushrooms with one of her Montessori style knives. It’s sharp enough to cut the mushrooms, but not so sharp that I have to worry about her cutting herself. She has also started helping me stir the sauce while standing in her learning tower. Obviously, the older your child is, the more they can help!

Notes

If you like a lot of sauce on your pasta, then you might want to double the sauce itself. Make it 8 tbsp vegan butter, 4 tbsp all-purpose flour and 5 cups of oat milk with double the spices.

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