This Creamy Vegan Mushroom Pasta is a rich, delicious dinner that's perfect for Meatless Monday... or any night of the week!
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.
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?
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?
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
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
- 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.
- Sprinkle in sage, thyme, salt and pepper.
- Add in cooked pasta and a couple of tablespoons of the starchy pasta water. Stir until pasta is well coated. Serve immediately.
Video
Nutrition
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.
Luci says
That looks so creamy and delicious. Will have to make this for dinner soon.
Waz says
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!
Erin @ Platings and Pairings says
This sounds amazing! I love the combination of sage and mushrooms! Cannot wait to give it a try.
Snita says
This looks yum! I'm going to give it a try! Thanks for sharing!
Sophie says
I love mushrooms and pasta, and this sounds so delish!
Katie Carrick says
Sounds tasty and now I'm compelled to check out the cashew cheese sauce!
Meg Cotner says
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.
Marlynn Jayme Schotland says
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.
Emily says
Great recipe! I can't believe it's dairy free.
Jennifer Quisenberry says
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.
Kristina says
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!
Bintu | Recipes From A Pantry says
This pasta looks like such a comforting meal! I love mushrooms as an ingredient.
Beth Pierce says
What a light and flavorful recipe! This will be perfect for dinner this evening! Yum!
Kelly Anthony says
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.
Krystin says
Omg this looks amazing! You had me at vegan, thank you for sharing!