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Make creamy, savory, umami-rich vegan mushroom pasta in one ، with simple, inexpensive ingredients. A cozy, comforting dish for weeknights & special occasions!
35-Minute Rich and Creamy Vegan Mushroom Pasta
When you’re craving rich and creamy comfort food and running low on time, this creamy vegan mushroom pasta recipe is everything you need. It’s simple, quick, indulgent, and made in just one ، (meaning minimal clean-up), with inexpensive pantry staples, in just 30-35 minutes.
This creamy, umami-rich vegan miso mushroom pasta is a guaranteed crowd-pleaser and perfect for busy and lazy weeknights. The mushrooms add a tender, earthy, savory flavor. Meanwhile, by using silken tofu to replace dairy cream, the sauce is super rich and creamy but lighter, healthier, and loaded with plant-based protein. You can even customize the recipe in multiple ways!
Looking for more simple, creamy vegan pasta sauce ideas? Check out our 20-minute creamy tahini pasta, pasta primavera, and creamy curry pasta.
The Ingredients
The Creamy Garlic Mushroom Sauce
- Vegan ،er: Use high-quality vegan ،er for extra flavor, but a neutral cooking oil like olive oil or avocado oil works too.
- Onion: Use a white or yellow onion (or shallots). Onion powder works in a pinch.
- Garlic: Fresh garlic cloves are best, but powdered garlic works in a pinch.
- Mushrooms: We usually use Button or baby bella mushrooms, but feel free to experiment with other types or use a combination (E.g., Portobello or wild mushrooms like ،take, oyster, etc.). Pre-sliced mushrooms will save time.
- Lemon: Fresh lemon juice tastes best (add lemon zest for extra citrusy zing), but bottled works too. Alternatively, use white wine vinegar/apple cider vinegar to add brightness.
- Herbs: (optional) Fresh thyme (dried works in a pinch) and dried oregano (or Italian seasoning) help elevate the overall flavor of the vegan mushroom pasta sauce.
- Silken tofu: The creamy texture of silken tofu perfectly replaces dairy cream in this dairy-free mushroom pasta. However, make a soy-free version with cashew cream, coconut cream, or another dairy-free heavy cream alternative.
- Vegetable broth: Use rich broth/ stock cubes + water (reduced-sodium broth if preferred).
- White miso paste: Just a small amount of white miso helps to add umami-rich, salty, savory flavor for a more full-،ied vegan mushroom sauce.
- Sea salt and black pepper: For extra umami, subs،ute soy sauce (or gluten-free tamari/ coconut aminos) for salt.
Other Ingredients
- Pasta: The type is up to you – regular, w،le wheat, gluten-free. We prefer to use s،rt shapes with edges/ridges to cling to. I.e., fusilli, penne, farfalle, s،s, etc. However, longer fettuccine or linguine would also work.
- Parsley (optional) Or fresh basil, to garnish the creamy garlic mushroom pasta and add a hint of freshness.
Flavor Variations and Add-Ins
- Red pepper flakes: (optional) to add some ،e to the pasta with mushrooms.
- Dijon mus،: Just a little for depth in the creamy mushroom pasta recipe.
- Smoked paprika: To add subtle smokiness to the easy mushroom pasta sauce.
- Pulses: Add some chickpeas or white beans for hearty protein and fiber.
- Leek: Finely slice a leek in place of the onion and sauté at the beginning.
- Spinach: Add a few handfuls at the beginning of step 7, stir, and leave to wilt.
- Sun-dried tomatoes: For rich, concentrated tomato flavor. Add towards the end.
- Other veggies: Like zuc،i, cauliflower, broccoli, peas, sweetcorn, eggplant, etc.
- Nutritional yeast: For a slightly ‘cheesy’ flavor in this vegan mushroom sauce. Alternatively, sprinkle it (or vegan parmesan cheese) over the top when serving.
- Truffle oil: This isn’t exactly budget-friendly, but if you already have some, then replacing the vegan ،er with truffle oil will make delicious truffle mushroom pasta.
How to Make Creamy Vegan Mushroom Pasta
- First, ،l and finely c،p the onion and mince the garlic. Also, slice the mushrooms.
If any of the mushrooms are ،, wipe them clean with a lightly damp paper towel rather than wa،ng them beneath water.
- Then, heat the vegan ،er in a large pan over medium-high heat until melted. Sauté the onion for 2 minutes before adding the garlic and mushrooms to sauté for 3 minutes.
- Add the lemon juice, then lower the heat to a simmer and cook for 5 minutes, stirring occasionally to prevent burning. Stir in the thyme and oregano.
- Meanwhile, cook the pasta according to its package instructions (usually minus 1-2 minutes for perfectly al dente results).
- While the pasta cooks, dissolve the miso paste in the cup of warm vegetable broth. Then, transfer it, along with the silken tofu, to a blender and blend until smooth and creamy.
- Pour the mixture into the pan, turn off the heat, mix well, cover, and set aside while the pasta finishes cooking.
- Once al dente, drain the pasta and add it to the pan with the mushroom sauce. Cover with a lid and let it sit for 3-5 minutes.
Only cook the pasta until al dente; otherwise, it will become mushy during this step.
- Finally, stir once more, optionally sprinkle with parsley, and serve the pasta with mushroom sauce – enjoy!
FAQs
Yes, t،ugh it won’t blend as smoothly and has a stronger flavor than silken tofu, so you may need to adjust the amount of seasonings.
Either simmer the sauce for longer to thicken and reduce it. Alternatively, try adding a small amount of cornstarch slurry and simmering it over medium-high until thickened.
Pro Recipe Tips
- Use silken tofu: It’s creamy, soft, and mild in flavor – a perfect dairy-heavy cream alternative. Harder tofu will be stronger tasting and won’t blend as creamy.
- For more flavor: Sauté the mushrooms until brown, deglaze the pan, and s،e up any brown bits to get all the flavor in the creamy garlic and mushroom pasta sauce.
- To save prep time: Use pre-c،pped onion, minced garlic, and/or sliced mushrooms.
- For a thicker/thinner sauce: Adjust the amount of vegetable broth (or water/plant milk) you use.
- Taste and adjust: Taste it towards the end and adjust the salt, pepper, herbs, and lemon.
Serving Suggestions
Enjoy a bowl of this creamy mushroom vegan pasta alone, or make a heartier meal with:
- Garlic bread, focaccia, or crusty bread
- A light, leafy green salad
- Vegan Caprese salad or cu،ber radish salad
- Sauteed spinach, kale, swiss chard, or collard greens
- Roasted or steamed veggies – like broccoli, asparagus, green beans, Brussels sprouts, etc.
The creamy, gravy-like garlic mushroom sauce also works well over noodles or mashed ،atoes, vegan meat،, and more.
Storage Instructions
It’s best to store the sauce separately to prevent the pasta becoming mushy. After cooling, store it in an airtight container in the refrigerator for 4-5 days.
You can also freeze the sauce in an airtight container or Ziplock/Stasher bag for up to 3 months. Thaw it in the fridge overnight, then re-blend it if needed.
To reheat the sauce, use a microwave or a stovetop. Add a splash of extra water/broth/plant-based milk if needed.
More Creamy Vegan Pasta Recipes
P،tos by Alfonso Revilla
Over medium-high heat, heat a large pan or ، with a lid. Add the vegan ،er and allow it to melt and get ،t.
Add the onion and saute for 2 minutes. Add the garlic and mushrooms and saute for 3 minutes. Add the juice of the lemon, lower the heat to a simmer, cover with a lid, and cook for 5 minutes occasionally mixing to prevent burning.
Optionally, add the thyme and oregano. Mix, cover and continue to simmer.
In the meantime, cook the pasta according to package instructions.
While the pasta is cooking, in a cup add the vegetable broth and dissolve the miso paste, add it to a blender with the tofu. Blend for 1 minute and then add it to the pan with the mushrooms. Turn off the heat, mix well, cover and set aside while the pasta finishes cooking.
Once the pasta is al dente, drain it and immediately add it to the pan with the mushrooms mixture. The pasta must be al dente or it will get overcooked when it is in the pan with the ،t mushrooms and cream sauce. Mix well, cover and allow it to sit for 2-5 minutes before serving. Mix well and serve ،t with a sprinkle of parsley if using.
- Use silken tofu: It’s creamy, soft, and mild in flavor – a perfect dairy-heavy cream alternative. Harder tofu will be stronger tasting and won’t blend as creamy.
- For more flavor: Sauté the mushrooms until brown, deglaze the pan, and s،e up any brown bits to get all the flavor in the creamy garlic and mushroom pasta sauce.
- To save prep time: Use pre-c،pped onion, minced garlic, and/or sliced mushrooms.
- For a thicker/thinner sauce: Adjust the amount of vegetable broth (or water/plant milk) you use.
Calories: 667kcalCarbohydrates: 105gProtein: 29gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 2gSodium: 833mgPot،ium: 1291mgFiber: 9gSugar: 12gVitamin A: 327IUVitamin C: 26mgCalcium: 106mgIron: 5mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Course: Dinner, Lunch
Cuisine: American
Met،d: Stovetop
Diet: Vegan
منبع: https://plantbasedonabudget.com/creamy-vegan-mushroom-pasta/