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    Urban Bliss Life » Blog » Creamy Vegan Mushroom Pasta

    Published: July 8, 2019 / Updated: May 19, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Creamy Vegan Mushroom Pasta

    102 shares
    Jump to Recipe Print Recipe

    This Creamy Vegan Mushroom Pasta is a rich, delicious dinner that's perfect for Meatless Monday... or any night of the week!

    Creamy Vegan Mushroom Pasta in bowl with fork

    In addition to going dairy-free a few years ago, I've recently started working on cutting back on meat intake. I don't think I'll ever become a vegetarian again (oh hi, bacon), but I'm trying to be more conscious of how much meat I eat.

    And, I know that many of you are a mix of dairy-free, dairy-free and vegetarian, and many are full vegan. I wanted to create a version of my favorite meatless pasta recipe that was also dairy-free.

    Creamy Vegan Mushroom Pasta in bowl with fork

    This pasta dish with creamy dairy-free mushroom sauce is SO satisfying. Total meat lovers who are nervous about trying vegan dishes because they think it won't be filling (I know people like this!) will love this dish, too!

    Even I, who can easily eat a couple of bowls of pasta in one sitting (because I looooove pasta so much!) was full after one delicious bowl. It's also awesome when reheated for leftovers the next day.

    What kind of mushrooms should I cook with?

    Creamy Vegan Mushroom Pasta in bowl

    This vegan creamy pasta is packed with two cups of sliced mushrooms, making it a truly satisfying, hearty meal.

    I almost always use cremini mushrooms. I think they're the most versatile of the main mushroom varieties found in most grocery stores. They hold their own while also soaking up the flavors of the dish.

    You can also use white button mushrooms, although I don't think they will add the same type of flavor that cremini mushrooms do. You could use shitake mushrooms if you want a stronger mushroom flavor and even more texture to this dish.

    What makes this vegan pasta sauce so creamy?

    Creamy Vegan Mushroom Pasta close up

    In the past, I've used a homemade cashew cheese for rich, creamy vegan pasta sauces. But for this dish, I thought the texture of the cashew cheese would be too overpowering.

    So I use coconut milk for the dairy-free mushroom sauce for pasta. I love the richness of flavor and the extra creaminess that comes with the bit of coconut cream you get in each can of coconut milk. However, you can also use almond milk, soy milk, or any other dairy alternative that you prefer.

    And, I do love adding a bit of nutritional yeast to my dairy-free cream sauces. It adds a slight nutty flavor, similar to parmesan cheese.

    Watch the video of how to make this Creamy Vegan Mushroom Pasta recipe

    Creamy Vegan Mushroom Pasta Recipe

    Creamy Vegan Mushroom Pasta in bowl with fork

    Creamy Vegan Mushroom Pasta

    5 from 13 votes
    Recipe by Marlynn Schotland
    This pasta with a dairy-free mushroom cream sauce is perfect for Meatless Monday!
    PRINT PIN RATE

    Ingredients

    • 2 tbsp olive oil
    • 2 cups uncooked pasta
    • 1 tbsp garlic, minced
    • 2 cups sliced mushrooms
    • 1-½ cup coconut milk
    • ½ cup nutritional yeast
    • 1 tbsp chopped sage leaves
    • 1 tsp chopped sage leaves
    • kosher salt
    • ground black pepper

    Instructions

    • Boil pasta according to package directions.
    • In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté just until softened, 1-2 minutes.
    • Add mushrooms, sauté for 2-3 minutes.
    • Stir in coconut milk, then stir in nutritional yeast until well blended.
      Creamy Vegan Mushroom Pasta close up
    • Sprinkle in sage, thyme, salt and pepper.
      Creamy Vegan Mushroom Pasta close up
    • Add in cooked pasta and a couple of tablespoons of the starchy pasta water. Stir until pasta is well coated. Serve immediately.
      Creamy Vegan Mushroom Pasta close up
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    I'd love to know: are you dairy-free, vegetarian, or vegan? Do you do Meatless Mondays? If you would like to see more (or less!) of these types of recipes on the blog, please let me know!

    PIN IT:

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    102 shares

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      Reader Interactions

      Comments

      1. Luci says

        July 09, 2019 at 7:07 pm

        5 stars
        That looks so creamy and delicious. Will have to make this for dinner soon.

        Reply
      2. Waz says

        July 09, 2019 at 2:54 pm

        5 stars
        So many of my favorite things in this recipe... mushrooms, pasta, coconut milk! I'd love to enjoy this dish with a glass of Chardonnay. Yum!

        Reply
      3. Erin @ Platings and Pairings says

        July 09, 2019 at 12:01 pm

        5 stars
        This sounds amazing! I love the combination of sage and mushrooms! Cannot wait to give it a try.

        Reply
      4. Snita says

        July 09, 2019 at 8:21 am

        This looks yum! I'm going to give it a try! Thanks for sharing!

        Reply
      5. Sophie says

        July 08, 2019 at 11:15 pm

        5 stars
        I love mushrooms and pasta, and this sounds so delish!

        Reply
      6. Katie Carrick says

        July 08, 2019 at 8:03 pm

        5 stars
        Sounds tasty and now I'm compelled to check out the cashew cheese sauce!

        Reply
      7. Meg Cotner says

        July 08, 2019 at 7:50 pm

        Sounds great! Is the coconut milk the kind from a can or the kind in a carton in the refrigerated section? Or does it matter? I love how we've figured out how to make creamy sauces without traditional dairy.

        Reply
        • Marlynn Jayme Schotland says

          July 09, 2019 at 7:32 pm

          I use coconut milk from the can because you get the nice layer of coconut cream with it that makes it extra creamy. You could certainly try the carton coconut milk, but I always cook with the canned kind so I can't say how the recipe would turn out if you tried it.

      8. Emily says

        July 08, 2019 at 5:20 pm

        5 stars
        Great recipe! I can't believe it's dairy free.

        Reply
      9. Jennifer Quisenberry says

        July 08, 2019 at 4:39 pm

        5 stars
        I'm so glad I found your site. I had to go dairy-free a few months ago, and it's been a bit of a struggle with FOMD (fear of missing dairy). I'm looking forward to trying this and a few other recipes you've posted.

        Reply
      10. Kristina says

        July 08, 2019 at 4:33 pm

        oh, you KNOW I love this one! shiitake & cremini are my two favorites, I cook with them most often. I *have* been craving pasta lately... this may be dinner tonight!

        Reply
      11. Bintu | Recipes From A Pantry says

        July 08, 2019 at 3:06 pm

        5 stars
        This pasta looks like such a comforting meal! I love mushrooms as an ingredient.

        Reply
      12. Beth Pierce says

        July 08, 2019 at 2:24 pm

        5 stars
        What a light and flavorful recipe! This will be perfect for dinner this evening! Yum!

        Reply
      13. Kelly Anthony says

        July 08, 2019 at 2:08 pm

        5 stars
        I love how versatile this recipe is depending on what kind of food sensitivity one may have. This is a perfect recipe to have on hand when feeding friends with allergies.

        Reply
      14. Krystin says

        July 08, 2019 at 2:06 pm

        5 stars
        Omg this looks amazing! You had me at vegan, thank you for sharing!

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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