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    Home » Pasta » Vegan Mushroom Pasta

    Vegan Mushroom Pasta

    Published: Aug 17, 2021 · by Nico

    Jump to Recipe

    Vegan mushroom pasta is a quick and creamy pasta recipe, that you can make in just 15 mins! It's simple, yet incredibly delicious and flavorful.

    This is a perfect recipe for everyday dinners since but it's restaurant-y enough to make for guests too!

    vegan mushroom pasta in a plate
    On this page:
    • What to expect
    • Ingredients & Substitutions
    • Instructions
    • Tips
    • Serving suggestions
    • Similar recipes
    • Storage
    • Recipe

    What to expect

    vegan mushroom pasta

    Our vegan mushroom pasta can be easily made with most mushroom varieties that are available in your local grocery store. In this recipe, we use easy-to-find white mushrooms, combined with portobello mushrooms.

    You can use whatever mushrooms you have at hand. But regardless of the type of mushroom you choose, my personal recommendation to give this recipe a flavor boost is to add a few dried porcini mushrooms.

    In Italian cooking, dried porcini are used in many preparations, but mostly in risottos and pasta. While it is difficult to find fresh porcini outside of Italy, dried porcini are basically available everywhere these days.

    I love to add dried porcini mushrooms, and their soaking water, because they give an incredible mushroom taste to the other mushrooms, that otherwise would be quite tasteless.

    Regarding the pasta type, we recommend a long shape, such as spaghetti, linguine, bavette, or, like in the pictures you see here, an egg-free tagliatelle made with semolina flour. So delicious!

    Ingredients & Substitutions

    Ours is a mushroom pasta without cream, so let's see below how we make it creamy.

    ingredients on a marble table
    • Pasta: you can use any pasta type for this recipe, but we recommend a long-shaped pasta like spaghetti, linguine, bavette, and egg-free tagliatelle.
    • Mushrooms: we use white mushrooms, portobello mushrooms, and dried porcini mushrooms for a flavor boost. You can replace the fresh mushrooms with any mushrooms type that you find in your supermarket, for example with cremini or chanterelle.
    • Tomatoes: we use cherry tomatoes. You can replace them with plum tomatoes or date tomatoes.
    • Fresh parsley: it goes so well with mushrooms. Try not to replace this one.
    • Dry white wine: to add acidity to the meal. It gives it an incredible flavour boost. Try not to replace it. If you don't want to use wine, then go for some vegetable stock.
    • Salt: for the sauce and for the pasta water.
    • Butter: we add some vegan butter (or vegetable margarine) to add that last touch of creaminess. You can replace this with a drizzle of extra virgin olive oil.
    • Pasta cooking water: remember to save a cup before you drain your pasta. We add some to the sauce. Pasta cooking water contains starch, which will help us make the sauce creamy.

    Instructions

    Make the mushroom sauce

    As a first step, take the dried porcini mushrooms and soak them in lukewarm water.

    Dried mushrooms need to be rehydrated before use. Do not throw away the soaking water because it contains a lot of mushroom flavor and we use it later on.

    Also, chop the other mushrooms, quite chunkily as they'll lose a lot of their volume, and add them to the pan.

    TIP: I like to cut the portobello in thick slices, almost 1 cm thick (⅓ of an inch).

    Also, put the water to cook the pasta to boil, in a large pot.

    soaking the dried porcini mushrooms

    To a nonstick pan, add olive oil, minced garlic, and chili flakes. Gently fry on low heat for ½ a minute. Make sure the garlic doesn't burn.

    We use quite a lot of garlic in this recipe because we love it with the mushrooms. Feel free to reduce the quantity if ours is too much for you.

    TIP: use a garlic masher if you don't want to mince the garlic with a knife.

    Add the chopped mushroom and the soaked and squeezed porcini mushrooms and add them to the pan too. Save their water for later. Stir well to mix the mushrooms with the garlic and chili oil.

    pan frying the mushrooms with garlic and oil

    Now add the white wine to the pan and stir. When the wine is evaporated, add the soaking water of the porcini to the pan, but pass it through a sieve first, if you see that it has sand/dirt in it.

    Cook the mushrooms on medium heat till most of the liquid has evaporated and the pan is almost dry.

    TIP: when cooking mushrooms, never drain away their cooking water. That's where their flavor is. The best is to let the water evaporate so that the flavor sticks to the mushrooms.

    When most of the cooking water is gone, add finely chopped parsley and cherry tomatoes cut in half.

    Cook for another minute or two then turn the heat off. The cherry tomatoes should not be completely mushy, so don't overcook them at this stage. In the meantime cook the pasta.

    adding cherry tomatoes and parsley to the vegan mushroom sauce

    Cook the pasta

    When the sauce is almost ready, cook your pasta in heavily salted boiling water.

    When the pasta is very al dente, that is 2 to 3 minutes undercooked, drain it and add it to the pan with the mushrooms.

    Save the pasta cooking water, and add ½ cup of it to the pan with the sauce and the pasta.

    Now finish cooking the pasta in the pan, moving it around occasionally, and coating it in the sauce. Cook the pasta till al dente. Add more pasta water if necessary.

    When the pasta is cooked al dente, turn the heat off, and add the vegan butter. Mix gently till the butter has melted. The vegan mushroom pasta is ready to be served.

    vegan butter melting in the vegan mushroom pasta

    Tips

    Dried porcini: supermarket mushrooms don't taste like much these days, so adding dried porcini is a quick trick to add loads of mushroom flavor to your vegan mushroom pasta.

    Also add their soaking water, after filtering it with a sieve as it might have some sand residue.

    close up picture of mushroom pasta

    Undercook the pasta: if you follow our blog, you know we like to undercook the pasta, about 2 to 3 minutes less than it says on the package, then we finish cooking it in the pan with the sauce.

    This technique, widely popular in Italy, helps to make the pasta creamier because this way it releases a lot of its starch directly in the pan with the sauce.

    Add pasta cooking water: this also helps to make the pasta more creamy, as pasta cooking water contains the starch leaked out from the pasta. Starch adds creaminess to the dish.

    White wine: in my opinion should be always there with mushroom dishes. It adds acidity, and acidity is a massive flavor booster.

    Serving suggestions

    This mushroom pasta recipe is one of the handiest easy dinners, and it makes a good family meal. But if you (like us) want to increase your veggie intake, take a peek at these healthy side dishes:

    • Crunchy kale chips
    • Chickpea salad
    • Roasted artichokes and potatoes
    • Steamed artichokes
    • Cucumber and tomato salad
    • Brussels sprout salad
    • Roasted broccoli
    • Roasted Brussels sprout
    • Oven-baked veggie tray

    Similar recipes

    If you love this mushroom pasta, try one of these quick and easy pasta recipes:

    • Vegan carbonara
    • Boscaiola Pasta
    • Spaghetti Cacio e Pepe
    • Penne all arrabbiata
    • Pasta Pomodoro
    • Lemon Pasta with spinach
    • Pasta salad with lemon vinaigrette
    • Pasta in spinach pesto

    Does your family have a quick and easy pasta favorite? Let us know about it in the comments below.

    Storage

    Store leftovers in the refrigerator in an airtight container up to the next day. Warm up the pasta on a pan, with some oil or water. Not suitable for freezing.

    Recipe

    Vegan mushroom pasta on a plate

    Vegan mushroom pasta

    Author: Nico
    Vegan mushrooms pasta is a quick and creamy pasta recipe, that you can make with most mushroom varieties and that will surprise you for its simplicity and taste. This dish represents the essence of Italian cooking. Simple yet delicious!
    Print Recipe Pin Recipe Share Recipe
    4.67 from 6 votes
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course First Course
    Cuisine Italian
    Servings 3 people
    Calories 558 kcal

    Ingredients
     
     

    • 7 ounces pasta (spaghetti, egg-free tagliatelle, linguine, etc)
    • 18 ounces mushrooms (mix portobello, white, cremini, or other)
    • 5 ounces cherry tomatoes
    • ½ ounce dried porcini mushrooms
    • ½ cup white wine (or vegetable broth)
    • 2 tablespoon olive oil
    • 3 cloves garlic
    • ½ teaspoon chili flakes
    • 1 handful parsley
    • salt (to taste)
    • 2 tablespoon vegan butter (or margarine)

    Instructions
     

    • Soak the dried porcini in lukewarm water. Also, put the water to cook the pasta to boil.
      Chop the mushrooms, quite chunkily as they'll lose a lot of their volume, and set aside.
      TIP: I like to cut the portobello in thick slices, almost 1 cm thick (⅓ of an inch).
      soaking the dried mushrooms
    • To a nonstick pan, add olive oil, minced garlic, and chili flakes. Gently fry on low heat for ½ a minute then add the chopped mushrooms.
      Squeeze the soaked porcini mushrooms and add them to the pan too. Save their water for later. Stir well to mix the mushrooms with the garlic and chili oil.
      Make sure the garlic doesn't burn. If it starts to burn add a little tap water to lower the temperature of the pan.
      adding mushrooms to the pan
    • Add the white wine to the pan and stir. When the wine is evaporated, add the soaking water of the porcini to the pan, but pass it through a sieve first, if you see that it has sand/dirt in it.
      Cook the mushrooms on medium heat till most of the liquid has evaporated and the pan is almost dry.
      adding wine and soaking water to the pan
    • Add finely chopped parsley and cherry tomatoes cut in half. Cook for another minute or two then turn the heat off.
      adding parsley and tomatoes
    • Cook your pasta in heavily salted boiling water. When the pasta is very al dente, that is 2 to 3 minutes undercooked, drain it and add it to the pan with the mushrooms.
      Save the pasta cooking water, and add ½ cup of it to the pan with the sauce and the pasta.
      tossing the pasta in the sauce and adding pasta cooking water
    • Finish cooking the pasta in the pan, moving it around occasionally, and coating it in the sauce. Cook the pasta till al dente. Add more pasta water if necessary.
      When the pasta is cooked al dente, turn the heat off, and add the vegan butter. Mix gently till the butter has melted. The vegan mushroom pasta is ready to be served.
      vegan mushroom pasta

    Nutritional Values

    Nutrition Facts
    Vegan mushroom pasta
    Amount Per Serving (0 g)
    Calories 558 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 3g19%
    Trans Fat 0g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 11g
    Potassium 958mg27%
    Carbohydrates 76g25%
    Dietary Fiber 5g21%
    Sugar 7g8%
    Protein 17g34%
    Vitamin A 456IU9%
    Vitamin B6 1mg50%
    Vitamin C 18mg22%
    Vitamin E 2mg13%
    Vitamin K 37µg35%
    Calcium 41mg4%
    Folate 61µg15%
    Iron 3mg17%
    Manganese 1mg50%
    Magnesium 76mg19%
    Zinc 3mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

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