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.
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.
* 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.