Super Creamy Vegan Mushroom Sauce Pasta

This vegan mushroom sauce and pasta recipe is a quick and simple comforting weeknight meal. With a deliciously creamy vegan mushroom gravy pasta sauce, you can create a more-ish, creamy vegan pasta recipe again and again.

I’ll never understand the mushroom hate running rampant in the world. This creamy vegan mushroom pasta is a staple in my apartment during the winter months, transforming a simple mushroom pasta recipe into deliciously creamy vegan pasta loaded with juicy mushrooms.

And, if you’re not in the mood for pasta as your carb of the night then I can tell you first-hand that this creamy vegan mushroom gravy sauce is just as delectable when spooned liberally over baked potatoes, mashed potatoes, and even on crostini/ toast. This creamy mushroom pasta sauce works as an accompaniment to any carb.

However, for this particular post, I’ve decided to share my simple vegan mushroom pasta option. This meal is quick to prepare (under 20 minutes!), a comfort food classic, packed with flavor, and the vegan mushroom gravy recipe meal preps surprisingly well for leftovers. I always make too much, just so I can have a lazy lunch the following day.

I decided to use chestnut mushrooms for this particular recipe but you can play around with mushroom varieties to find your perfect combination. I may not have the guts to go foraging for mushrooms in ‘the wild’, but I love to play around with all the different mushroom varieties that you can now get a hold of at farmer’s markets and in-store.

Also, if you need another reason to add this mushroom pasta recipe to your repertoire, know that this vegan mushroom pasta sauce and pasta combo provides around half your daily recommended intake of protein. I was so surprised, I ran the recipe through my nutritional calculator twice to double-check.

This officially makes it my favorite vegan pasta sauce at the moment.

Unfortunately, I have yet to make homemade vegan pasta for my blog. However, if you’re vegetarian and wanting to make some homemade pasta from scratch then here are a couple of recipes you may like. All-Natural Homemade Rainbow Pasta and Homemade Pappardelle Floral Pasta & Basil Pesto

How to Make the Creamy Mushroom Pasta Recipe

What’s needed

There are surprisingly few ingredients needed for this mushroom pasta recipe – considering the amazing flavor of the dish.

The few ingredients that are needed include

Pasta – While you can make your own, I’ve decided to keep things nice and simple by using store-bought fresh pasta (you can also use dried pasta). This is a pappardelle variety – just make sure that you select a pasta that is egg-free if you want a 100% vegan mushroom pasta recipe.

Mushrooms – I used chestnut mushrooms as they have more depth to them than button mushrooms. You could also experiment with other varieties to see what flavor combinations you prefer, or even make a mixed mushroom pasta sauce.

Onion and butter – great for stir-frying and adding flavor. I used my favorite plant-based butter for this. I have yet to post a vegan butter recipe – let me know in the comments if that would be something you’d be interested in.

spices- garlic powder, cloves powder, nutmeg powder, salt. I used my favorite combination for mixing with mushrooms.

nutritional yeast, cornstarch, and oat milk – to make the sauce creamy. Oat milk is naturally quite thick and creamy, I used Homemade Oat Milk. However, cornstarch naturally thickens the sauce further to make a delicious gravy’ and nutritional yeast adds a variety of nutritional benefits as well as a nutty, cheesy flavor.

The Creamy Vegan Pasta Recipe Steps

Begin by finely dicing the onions and slicing the mushrooms.

Add the onion and butter to a large pot/pan and lightly stir-fry till golden. You can use olive oil if you prefer – however, this will affect the flavor of the final dish.

Add the mushrooms and stir well, to combine. Leave them to cook for 2-3 minutes until the mushrooms begin to soften and brown.

Add the spices and incorporate them well then leave to cook for a further 2-3 minutes, stirring occasionally.

Add the oat milk, nutritional yeast, and cornstarch. Stir well and leave the vegan mushroom pasta sauce to simmer for another 5 minutes.

During this time, the sauce will darken and begin to thicken. If you prefer it to be slightly runnier then just add a bit more milk. If you find it too runny then add slightly more cornstarch.

You can optionally add a dash of soy sauce for some more ‘saltiness’, adding depth of flavor. I prefer using soy for this recipe, more than using salt & pepper, but the choice is yours.

In the meantime, bring some lightly salted water to a boil. Add the pasta to the salted water and cook for 4-5 minutes (or follow package instructions).

Drain the pasta. You are ready to assemble.

First place the pasta. Then, pour over the mushroom sauce. Sprinkle with pepper and fresh thyme.

Enjoy your vegan mushroom pasta hot.

Optionally you could add some vegan ‘parmesan cheese’ by combining cashew nuts, nutritional yeast, garlic powder, and salt in a blender till a rough powder consistency.

Other Vegan Recipes You May Like

If you’re in the mood for other creamy vegan pasta then you might like this Easy Vegan Bechamel Pasta Bake. You may also like these Zoodles (courgetti) With Home-made Pistachio Pesto. Lastly, who doesn’t need a Creamy Vegan Mac & Cheese recipe to turn to for a quick, delicious weeknight meal?

Also, if you are looking for vegan sauces, why not check this Quick Easy Brown Vegan Gravy?

If you try this creamy mushroom pasta recipe then I’d supper appreciate a recipe rating. Also, I love seeing your recreations so feel free to tag me on Instagram @AlphaFoodie.

Creamy Mushroom Sauce Pasta

This vegan mushroom sauce and pasta recipe are a quick (takes just 20 minutes!) and simple comforting weeknight meal. With a deliciously creamy vegan mushroom gravy pasta sauce, you can create a more-ish, creamy vegan pasta recipe again and again. This vegan mushroom sauce is also a wonderful addition to creamy mashed potatoes, on top of toast, and basically any carb.

5 from 41 votes

Print Pin Rate

Course: Main

Cuisine: European

Diet: Vegan

Freezer friendly: 2 Months (sauce)

Shelf life: 5 Days

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 3 servings

Calories: 407kcal

Author: Samira

Ingredients

• ▢ 10 ounces fresh pasta
• ▢ 8 ounces chestnut mushrooms
• ▢ 1.5 cup oat milk
• ▢ 1 tablespoon nutritional yeast
• ▢ 1 tablespoon corn starch
• ▢ 2 tablespoon plant-based butter
• ▢ 1 onion
• ▢ 1/4 teaspoon clove powder
• ▢ 1/4 teaspoon ground nutmeg powder
• ▢ salt and pepper to taste ( or soy sauce)
• ▢ 1/4 teaspoon garlic powder
• ▢ a few sprigs fresh thyme optional

US Customary – Metric

Instructions

• Begin by finely dicing the onions and slicing the mushrooms. 
• Add the onion and butter to a large pot/pan and lightly stir-fry till golden. You can use olive oil if you prefer – however, this will affect the flavour of the final dish. 
• Add the mushrooms and stir well, to combine. Leave them to cook for 2-3 minutes until the mushrooms begin to soften and brown.
• Add the spices and incorporate them well then leave to cook for a further 2-3 minutes, stirring occasionally. 
• Add the oat milk, nutritional yeast and cornstarch. Stir well and leave the vegan mushroom pasta sauce to simmer for another 5 minutes. During this time, the sauce will darken and begin to thicken. If you prefer it to be slightly runnier then just add a bit more milk. If you find it too runny then add slightly more cornstarch. *
• In the meantime, bring some lightly salted water to a boil. Add the pasta to the salted water and cook for 4-5 minutes (or follow package instructions). 
• Drain the pasta. You are ready to assemble: First place the pasta. Then, pour over the mushroom sauce. Sprinkle with pepper and fresh thyme.
• Enjoy your vegan mushroom pasta hot. Optionally you could add some vegan ‘parmesan cheese’ by combining cashew nuts, nutritional yeast, garlic powder and salt in a blender till a rough powder consistency.

Video

Notes

* You can optionally add a dash of soy sauce for some more ‘saltiness’, adding depth of flavour. I prefer using soy for this recipe, more than using salt & pepper, but the choice is yours.

Nutrition

Serving: 1portion | Calories: 407kcal | Carbohydrates: 77g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 90mg | Potassium: 715mg | Fiber: 3g | Sugar: 12g | Vitamin A: 293IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 5mg

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