This vegan mushroom pasta is an easy and wholesome recipe where the earthy flavor of sautéed mushrooms melds with juicy and sweet cherry tomatoes into a tasty sauce.

You can make this recipe in 20 minutes. It’s perfect for everyday dinners and restaurant-y enough to make for guests, too!

Vegan Mushroom pasta with a fork and fresh parsley

Our vegan mushroom pasta recipe is inspired by an Italian dish with mushrooms and cherry tomatoes.

The pasta is chewy and al dente. The sauce is naturally creamy, earthy, garlicky, and sweet from the cherry tomatoes.

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 this recipe with most mushroom varieties in your local grocery store. Our favorites are easy-to-find white mushrooms combined with portobello mushrooms.

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

Mushroom Pasta with cherry tomatoes

Ingredients & Substitutions

Vegan mushroom pasta ingredients

Quantities are in the recipe box at the bottom of the page.

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 chewy and hug mushrooms and tomatoes.

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

Remember that most dry Italian-made pasta is naturally vegan; it’s made with two ingredients: durum wheat semolina flour and water.

Mushrooms

We use white button mushrooms mixed with portobello mushrooms.

You can use other fresh mushroom varieties such as cremini mushrooms, oyster mushrooms, baby bellas, 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 looks excellent with the tagliatelle.

Parsley

We prefer flat-leaf parsley over other fresh herbs because it is commonly used in Italian mushroom pasta recipes and tastes lovely with mushrooms.

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

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 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.

We prefer not to add tamari or soy sauce, vegan cream, vegan parmesan cheese, lemon juice, pine nuts, spinach, coconut milk, cashew cream, or other plant-based cheese or cream alternatives, but you can do so if you like.

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

Mushroom Pasta with a silver fork

How to make vegan mushroom pasta

Make the mushroom sauce

Clean and chop the mushrooms. To clean the mushrooms, rub the dirt off with a paper towel if not 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 in a large skillet with a drizzle of olive oil, salt, and black pepper for about 5 minutes.

sliced mushrooms on a pan with oil and salt

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 cook the mushrooms to brown them.

sautéed mushrooms in a large skillet

Add minced garlic, half of the vegan butter, and halved cherry tomatoes.

vegan butter, tomatoes, and garlic 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.

sauce for vegan mushroom pasta

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.

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

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

tagliatelle with vegan butter and mushroom sauce

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

vegan mushroom pasta in a skillet

Serve the pasta in a cozy bowl with a sprinkle of finely chopped parsley.

vegan mushroom pasta

Variations

Chanterelle mushrooms pasta

chanterelle mushroom pasta

Chanterelle is a delicious mushroom with an earthy, nutty, mildly fruity aroma. They are also meaty, packed with umami, and delicious with pasta.

Substitute chanterelle for the other mushrooms in this recipe, and you’ll get a beautiful dish with earthy flavors and fall colors.

Mushroom Alfredo

mushroom alfredo

This creamy mushroom pasta, Alfredo style, is an indulgent, ultra-creamy, rich dish with cheese, butter, and cream.

Check out our creamy mushroom Alfredo recipe.

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.

If you want to add greens to your meal, have a peek at those delicious side dishes:

Storage

Make ahead: We don’t recommend making this recipe in advance.

Refrigerator: Store leftovers in an airtight container in the fridge for up to the next day. Warm up the pasta in a pan with oil or microwave.

Freezing: This recipe is not suitable for freezing.

More mushroom recipes

More easy pasta recipes

vegan mushroom pasta with fettuccine pasta

Vegan mushroom pasta

By: Nico Pallotta
4.92 from 24 votes
This vegan mushroom pasta is an easy and wholesome recipe where the earthy flavor of sautéed mushrooms melds with juicy and sweet cherry tomatoes into a tasty sauce.
You can make this recipe in 20 minutes. It's perfect for everyday dinners and restaurant-y enough to make for guests, too!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 people
Course: Main Course
Cuisine: American Italian

Ingredients

  • 9 ounces pasta egg-free tagliatelle, spaghetti, linguine, etc.
  • 1 tablespoon olive oil
  • 16 ounces mushrooms a mix of white, brown, portobello, or other. Sliced or cut into chunks.
  • 2 cloves garlic minced or pressed
  • 16 cherry tomatoes halved
  • 3 tablespoons vegan butter
  • 1 handful parsley chopped
  • ½ teaspoon salt or more to taste
  • 2 twists black pepper

Instructions 

  • Clean, chop, and cook 16 ounces mushrooms on high heat on a large skillet with 1 tablespoon olive oil½ teaspoon salt, and 2 twists black pepper for about 5 minutes.
    sliced mushrooms on a pan with oil and salt
  • 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. Stir occasionally.
    sautéed mushrooms in a large skillet
  • Add 2 cloves garlic (minced), half of the vegan butter, and 16 cherry tomatoes cut in half.
    vegan butter, tomatoes, and garlic 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 1 handful parsley (chopped).
    sauce for vegan mushroom pasta
  • Cook 9 ounces 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, a twist of black pepper, and a ladleful of reserved pasta water.
    Toss on medium-high heat for 1 minute and add more water if necessary.
    vegan mushroom pasta in a skillet
  • Serve the pasta in a cozy bowl with a sprinkle of finely chopped parsley.
    Mushroom Pasta with a silver fork

Video

Pasta with Mushrooms and Cherry Tomatoes

Notes

Nutrition information is an estimate for one large portion of pasta out of three portions.
STORAGE
Make ahead: We don’t recommend making this recipe in advance.
Refrigerator: Store leftovers in an airtight container in the fridge for up to the next day. Warm up the pasta in a pan with oil or microwave.
Freezing: This recipe is not suitable for freezing.
ALSO ON THIS PAGE

Nutrition

Serving: 0g, Calories: 512kcal, Carbohydrates: 73g, Protein: 17g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 895mg, Dietary Fiber: 5g, Sugar: 8g, Vitamin A: 560IU, Vitamin B6: 0.4mg, Vitamin C: 26mg, Vitamin E: 2mg, Vitamin K: 39µg, Calcium: 41mg, Folate: 55µg, Iron: 3mg, Manganese: 1mg, Magnesium: 69mg, Zinc: 2mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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