Vegan Mushroom Pasta
- Total Time: 30min
- Yield: 4servings
- Diet: Vegetarian
Description
This Vegan Mushroom Pasta is a creamy, hearty, and flavorful dish made with earthy mushrooms, fresh garlic, and a rich plant-based cream sauce. It’s dairy-free, easy to prepare in under 30 minutes, and perfect for a cozy dinner or a quick weeknight meal. The combination of tender pasta and a velvety mushroom sauce makes this dish the ultimate comfort food. Plus, it’s customizable with added greens, protein, or spice to suit your taste!
Ingredients
- 12 oz pasta (spaghetti, fettuccine, or penne)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (cremini, button, or mixed)
- 1 cup vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup cashews (optional, for extra creaminess)
- 2 tbsp nutritional yeast (for a cheesy flavor)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cook the pasta: Boil a large pot of salted water. Cook pasta according to package instructions. Drain and set aside.
2️⃣ Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, cooking until softened (about 2-3 minutes).
3️⃣ Cook the mushrooms: Stir in sliced mushrooms and cook for 5-7 minutes until tender and their moisture is released.
4️⃣ Make the sauce: Pour in vegetable broth, almond milk, and cashews (if using). Stir and let simmer for 5-7 minutes until the sauce thickens slightly. For a smoother sauce, blend the mixture and return it to the pan.
5️⃣ Season: Stir in nutritional yeast, salt, and pepper to taste.
6️⃣ Combine with pasta: Add the cooked pasta to the skillet and toss to coat with the creamy mushroom sauce. Cook for another 2-3 minutes.
7️⃣ Serve: Garnish with fresh parsley and enjoy!
Notes
- Gluten-Free Option: Use gluten-free pasta.
- Extra Creaminess: Blend the sauce with cashews for a richer texture.
- Add Protein: Toss in chickpeas, lentils, or tofu.
- Make it Spicy: Add red pepper flakes or chili peppers.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 10min
- Cook Time: 20min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, Vegan
Why You’ll Love This Recipe
- Easy to Make: This recipe requires minimal ingredients and can be prepared in under 30 minutes, making it an ideal choice for busy days.
- Full of Flavor: The earthy flavor of mushrooms pairs beautifully with the creamy sauce, creating a rich, satisfying taste.
- Vegan-Friendly: It’s completely plant-based, meaning it’s dairy-free and perfect for vegans or those avoiding animal products.
- Comforting & Hearty: The dish is creamy and comforting, making it perfect for those times when you crave something warm and filling.
- Customizable: Feel free to add your favorite herbs, spices, or vegetables to personalize the recipe to your taste.
Ingredients
- 12 oz pasta (your choice of type, such as spaghetti, fettuccine, or penne)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (cremini, button, or a mix of both)
- 1 cup vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk of your choice)
- 1/4 cup cashews (optional, for extra creaminess)
- 2 tbsp nutritional yeast (for a cheesy flavor)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions. Drain and set aside.
- Sauté the onion and garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 2-3 minutes).
- Add the mushrooms: Stir in the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and become tender.
- Make the sauce: Pour in the vegetable broth, almond milk, and cashews (if using). Stir to combine. Let the mixture simmer for 5-7 minutes until the sauce thickens slightly. If you prefer a smoother sauce, you can blend the mixture in a food processor or blender until creamy, then return it to the pan.
- Season the sauce: Stir in the nutritional yeast, salt, and pepper to taste.
- Combine the pasta and sauce: Add the cooked pasta to the skillet and toss to coat with the creamy mushroom sauce. Heat for an additional 2-3 minutes until everything is well combined.
- Serve: Garnish with chopped fresh parsley and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
Variations
- Add greens: Throw in some spinach or kale at the end of cooking for extra color and nutrition.
- Gluten-Free: Use gluten-free pasta to make this recipe suitable for those with gluten sensitivities.
- Add protein: For an added protein boost, include some cooked lentils or chickpeas.
- Spicy twist: Add red pepper flakes or chili peppers for a little heat in your sauce.
- Use different mushrooms: Experiment with different types of mushrooms like shiitake, oyster, or portobello for varying flavors and textures.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the pasta on the stove over medium heat, adding a splash of plant-based milk or vegetable broth to loosen the sauce if it has thickened. Stir occasionally until heated through.
FAQs
Can I make this recipe without cashews?
Yes, you can omit the cashews if you don’t have them or prefer not to use them. The dish will still be creamy from the plant-based milk and vegetable broth.
What kind of pasta should I use for this recipe?
You can use any type of pasta you prefer, such as spaghetti, fettuccine, or penne. Whole wheat or gluten-free pasta also works well for this recipe.
Can I use a different type of plant-based milk?
Yes, you can substitute almond milk with other plant-based milks like soy milk, oat milk, or coconut milk. Just keep in mind that each type of milk may slightly alter the flavor.
How can I make this dish richer?
For a richer flavor, you can add more cashews, use coconut milk instead of almond milk, or include a bit of vegan butter in the sauce.
Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms if fresh ones are not available. Just make sure to rehydrate them in warm water before cooking.
How can I make this dish spicier?
You can add red pepper flakes, chili powder, or fresh chopped chilies to the sauce for a spicy kick.
Can I freeze the leftover pasta?
While pasta can be frozen, the creamy sauce may change texture upon reheating. It’s best to enjoy this dish fresh, but if you do freeze it, store it in an airtight container for up to a month.
Can I add other vegetables to the pasta?
Yes, you can add vegetables like spinach, peas, bell peppers, or zucchini for extra flavor and nutrition.
How can I make this dish gluten-free?
Simply swap the regular pasta for gluten-free pasta, and make sure all other ingredients are gluten-free (most plant-based milks and vegetable broths are).
Can I add a protein to this dish?
Yes, you can add cooked chickpeas, lentils, or tofu to increase the protein content of this pasta dish.
Conclusion
This Vegan Mushroom Pasta is the perfect meal for anyone looking for a quick, satisfying, and plant-based dinner. The creamy sauce, rich with the earthy flavor of mushrooms, is a comforting combination that works for every palate. With simple ingredients and endless customization options, this recipe is sure to become a staple in your kitchen. Whether you enjoy it as-is or add your favorite vegetables or proteins, this pasta will always deliver a delicious, satisfying meal.
