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
- 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.