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    Home » Pasta

    Vegan Mushroom Pasta

    Published: Sep 4, 2022 · by Nico

    Jump to Recipe

    Vegan mushroom pasta is a delicious recipe you can make with simple ingredients in about 20 minutes.

    It is a perfect meal for everyday dinners, but it's restaurant-y enough to make for guests too!

    vegan mushroom pasta
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • More Vegan Pasta Recipes
    • Storage
    • Recipe

    Check out our best pasta recipe collection!

    Vegan mushroom pasta is creamy, chewy, earthy, a little garlicky, and so delicious you'll take seconds.

    This recipe is a variation of an Italian pasta dish with mushrooms and cherry tomatoes. We replace the butter in the original recipe with dairy-free butter. It works wonderfully!

    The recipe is quick and simple, perfect for weeknights. However, thanks to its rich and gourmet-like flavors, it's also great if you have guests, especially vegan or vegetarian ones.

    You can make our vegan creamy mushroom pasta with most mushroom varieties available in your local grocery store. Our favorites are easy-to-find white mushrooms combined with portobello mushrooms.

    We promise you that our recipe is simple! We prefer not to add ingredients like tamari or soy sauce, vegan cream, coconut milk, cashew cream, or other plant-based cheese or cream alternatives.

    The most important tip is: brown the mushroom on the hot pan to boost their flavor. It's easier than it sounds, and we'll show you how in a second.

    For us, this is classic Italian comfort food at its best!

    vegan mushroom pasta with cherry tomatoes and parsley

    Ingredients

    ingredients for vegan mushroom pasta

    Pasta

    You can use any pasta type for this recipe, but we recommend long-shaped pasta like spaghetti, linguine, bavette, and egg-free tagliatelle.

    We love egg-free tagliatelle because they are irresistibly chewy and hug the mushroom and the tomatoes like they are best friends.

    To make the recipe gluten-free substitute gluten-free pasta for wheat pasta.

    Mushrooms

    We use white mushrooms mixed with portobello mushrooms.

    You can use other fresh mushroom varieties such as cremini mushrooms, oyster mushrooms, brown mushrooms, chanterelles, and more. We don't recommend shiitake mushrooms in this recipe.

    Tomatoes

    Pick small tomatoes like cherry, plum, or grape tomatoes. Their naturally sweet taste goes well with the mushrooms, and they look great with the tagliatelle.

    Parsley

    We prefer flat-leaf parsley over other fresh herbs because that is what is commonly used in Italian mushroom pasta recipes, and because, of course, it tastes awesomely good with mushrooms.

    You can replace it with a couple of sprigs of fresh thyme.

    White wine

    We use dry white wine to deglaze the pan with the mushrooms and add a touch of acidity and flavor.

    You can replace white wine with vegetable broth if you prefer not to cook with wine.

    Garlic

    Finely minced garlic or mashed with a garlic masher.

    Olive oil

    We use olive oil for cooking mushrooms because it's more stable at high temperatures than vegan butter.

    Vegan Butter

    We add a couple of tablespoons of vegan butter to the mushrooms and to the pasta to create a velvety and creamy mouth feel.

    If you don't have vegan or dairy-free butter, you can easily replace it with more olive oil.

    Salt, pepper, and red pepper flakes

    We use sea salt, freshly ground black pepper, and red pepper flakes to add taste and heat.

    Tip: remember to save a cup of pasta cooking water before you drain your pasta. We add some to the sauce. Pasta cooking water contains starch, which will help us make the sauce creamy.

    vegan mushroom pasta in a bowl

    Instructions

    Step 1: Make the mushroom sauce

    Clean and chop the mushrooms if they are not pre-chopped. To clean the mushrooms, rub the dirt off with a paper towel if they are not too soiled. It's best not to wash the mushrooms with water because they'll absorb it and get soggy.

    Cook the chopped mushrooms on high heat on a large skillet with a drizzle of olive oil, salt, and pepper for about 5 minutes.

    cooking mushrooms with olive oil

    In general, mushrooms will release water while you cook them. So keep cooking them until all the water is gone and the pan is dry.

    Lower the heat to medium, and keep cooking the mushrooms to brown them.

    Stir occasionally, and remember that brown color equals flavor with mushrooms (and most other foods).

    sautéed mushrooms at high heat

    Next, add cold, dry white wine to the hot pan, stir, and let the wine evaporate completely.

    This step is called deglazing and adds a ton of flavor to our mushroom pasta.

    dry white wine added to the hot pan

    When the wine is gone, add minced garlic, half of the vegan butter, and halved cherry tomatoes.

    tomatoes, garlic, and vegan butter added to the mushrooms

    Cook on medium heat for another 5 minutes or until the tomatoes are soft and release their juices.

    Stir occasionally, then when the sauce is ready, add the chopped parsley.

    mushrooms sauce is ready

    Step 2: Cook and toss the pasta

    Add the pasta to a large pot with salted boiling water and cook as per package instructions minus one minute (al dente).

    When the pasta is done, reserve one cup of the cooking water, drain the cooked pasta and add it to the pan with the mushrooms sauce.

    Add the remaining vegan butter, one ladleful of reserved pasta water, and freshly ground black pepper.

    pasta and vegan butter in pan with mushroom sauce

    Toss the pasta on medium-high heat for one to two minutes. Add more reserved pasta water if necessary.

    tossing the pasta in the sauce

    Serve the pasta in a cozy bowl with a sprinkle of finely chopped parsley and red pepper flakes.

    vegan mushroom pasta in a bowl

    Serving suggestions

    You can serve this vegan mushroom pasta to your family and friends as the main meal, and they'll be perfectly fed and happy.

    However, if you feel like adding some greens to your meal, have a peek at those delicious side dishes:

    • Simple side salad with fresh leafy greens
    • Crunchy kale chips with lemon and garlic
    • Chickpea salad for a protein-rich side dish
    • Braised artichokes - Italian style on the stovetop with mint and lemon
    • Steamed artichokes - tender, meaty, and creamy
    • Cucumber and tomato salad for a lighter side dish
    • Brussels sprout salad made with crunchy shaved brussels sprouts
    • Roasted broccoli with lemon and garlic
    • Roasted Brussels sprout with maple syrup
    • Oven-baked veggie tray
    • simple side salad
      Side Salad
    • Kale chip with red pepper flakes
      Kale Chips
    • chickpea salad
      Chickpea Salad
    • carciofi alla romana or roman style artichokes
      Carciofi alla Romana (Roman style artichokes)
    • steamed artichokes
      Steamed Artichokes
    • Cucumber tomato salad
      Cucumber Tomato Salad
    • shaved brussels sprouts salad
      Shaved Brussels Sprouts Salad
    • Roasted sprouts with lemon and dressing
      Roasted Brussels Sprouts

    More Vegan Pasta Recipes

    Are you looking for more quick and delicious vegan pasta recipes? Check out our:

    • Lentil pasta - you'll be amazed by this comforting bowl of pasta
    • Boscaiola Pasta - the best vegan creamy pasta!
    • Spaghetti Cacio e Pepe - with store-bought vegan cheese
    • Penne all arrabbiata - a classic, naturally vegan
    • Pasta Pomodoro - spaghetti with a rich tomato sauce
    • Lemon Pasta with spinach - zested lemon and creamy spinach
    • Pasta salad with lemon vinaigrette
    • Homemade trofie pasta with vegan basil pesto
    • lentil pasta
      Lentil Pasta
    • Creamy vegan pasta on a plate
      Vegan creamy pasta
    • Vegan cacio e pepe ready to eat
      Vegan cacio e pepe
    • Arrabbiata in pan
      Penne Arrabbiata
    • spaghetti pomodoro or tomato basil pasta
      Spaghetti Pomodoro
    • Lemon pasta with spinach
      Lemon Pasta
    • vegan pasta salad in a bowl
      Vegan Pasta Salad
    • trofie pasta on a plate with basil pesto
      Homemade Trofie with vegan basil pesto

    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.

    Alternatively, warm up for 2 minutes in the microwave with a splash of water. Not suitable for freezing.

    Recipe

    vegan mushroom pasta

    Vegan mushroom pasta

    Author: Nico
    Vegan mushroom pasta is a delicious recipe you can make with simple ingredients in about 20 minutes.
    It is a perfect meal for everyday dinners, but it's restaurant-y enough to make for guests too!
    Print Recipe Pin Recipe Share Recipe
    4.82 from 11 votes
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course First Course
    Cuisine Italian
    Servings 2 people
    Calories 621 kcal

    Ingredients
     
     

    • 7 ounces egg-free tagliatelle or spaghetti, linguine, etc.
    • ½ tablespoon olive oil
    • 16 ounces mushrooms a mix of white, brown, portobello, or other. Sliced or cut into chunks.
    • ½ cup dry white wine or vegetable broth
    • 2 cloves garlic minced
    • 10 cherry tomatoes halved
    • 2 tablespoons vegan butter
    • 1 handful parsley chopped
    • ½ teaspoon salt or more to taste
    • ½ teaspoon black pepper
    • ¼ teaspoon red pepper flakes optional

    Instructions
     

    STEP 1: MAKE THE MUSHROOM SAUCE

    • Clean, chop, and cook the mushrooms on high heat on a large skillet with a drizzle of olive oil, salt, and pepper for about 5 minutes.
      cooking mushrooms with olive oil
    • The mushrooms will release water. Keep cooking them until all the water is gone.
      When the pan is dry, lower the heat to medium, and keep cooking the mushrooms for a couple of minutes to brown them (color = flavor). Stir occasionally.
      Add cold, dry white wine to the hot pan, stir, and let the wine evaporate completely.
      sautéed mushrooms at high heat
    • Add minced garlic, half of the vegan butter, and halved cherry tomatoes.
      tomatoes, garlic, and vegan butter added to the mushrooms
    • Cook on medium heat for another 5 minutes or until the tomatoes are soft and juicy.
      Stir occasionally, then when the sauce is ready, add the chopped parsley.
      mushrooms sauce is ready

    STEP 2: COOK AND TOSS THE PASTA

    • Cook the pasta in a large pot with salted boiling water as per package instructions minus one minute.
      Reserve one cup of pasta water, drain the pasta, and toss it into the mushroom sauce with the remaining vegan butter, black pepper, and a ladleful of reserved pasta water.
      Toss on medium-high heat for 1 minute and add more water if necessary.
      tossing the pasta in the sauce
    • Serve the pasta in a cozy bowl with a sprinkle of finely chopped parsley and red pepper flakes.
      vegan mushroom pasta with cherry tomatoes and parsley

    Video Recipe

    Easy Mushroom Pasta | restaurant-worthy pasta at home!

    Notes

    Nutrition information is an estimate for one large portion of pasta out of two portions.
    Tip: we recommend cooking the pasta in about ⅔ gallon (2.5 liters) of water with 1 tablespoon of coarse sea salt.

    Nutritional Values

    Nutrition Facts
    Vegan mushroom pasta
    Amount Per Serving (0 g)
    Calories 621 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 3g19%
    Trans Fat 0g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 8g
    Cholesterol 3mg1%
    Potassium 1208mg35%
    Carbohydrates 88g29%
    Dietary Fiber 6g25%
    Sugar 10g11%
    Protein 21g42%
    Vitamin A 661IU13%
    Vitamin B6 1mg50%
    Vitamin C 28mg34%
    Vitamin E 2mg13%
    Vitamin K 49µg47%
    Calcium 54mg5%
    Folate 71µg18%
    Iron 3mg17%
    Manganese 1mg50%
    Magnesium 90mg23%
    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 🙂

    If you liked this recipe, you might also like:

    • Vegan Italian recipes such as ricotta and focaccia
      65 Vegan Italian Recipes
    • 45 best salad recipes including green beans
      45 Best Salad Recipes
    • Vegan Pasta Recipes such as pomodoro and vegan carbonara
      40 Vegan Pasta Recipes
    • Vegetable sides with salad and mashed veggies
      40 Best Vegetable Sides
    « Tofu with Pizzaiola Sauce
    Butternut Squash Risotto »

    Reader Interactions

    Comments

    1. Kia

      December 07, 2022 at 9:25 pm

      5 stars
      I want to try it so bad

      Reply
    2. Natasha

      September 07, 2022 at 3:19 pm

      5 stars
      It was delicious! I made this recipe with king oyster mushrooms and I added onions too!

      Reply
      • Nico

        September 07, 2022 at 3:38 pm

        I'm happy you liked it, Natasha! It sounds delicious with king oyster mushrooms 🙂 Cheers, Nico

        Reply

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    Nico and Louise founders of the Plant-Based School.

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