Our Irresistible Rich And Garlicky Vegan Mushroom Pasta Recipe

This recipe is a true favourite in our kitchen. It’s the kind of comforting, flavour-packed pasta that comes together easily and always hits the spot. 

The earthy flavour of mushrooms paired with plenty of garlic and a creamy, plant-based sauce makes every bite feel special.

In this article, you’ll find everything you need to make this dish at home. We’ll walk through the ingredients, the simple step-by-step method, and a few helpful tips to make it your own. 

There’s guidance on how to serve it, how to store leftovers, and ideas for easy variations if you’re looking to mix things up.

If you’re looking for a reliable, comforting vegan dinner that’s rich in flavour and ready in under 30 minutes, this is it.

Why We Love This Vegan Mushroom Pasta

We’re always looking for meals that feel comforting but don’t take hours in the kitchen. This recipe ticks all the boxes. It’s creamy, garlicky, and full of deep, savoury flavour from the mushrooms. 

It’s also completely dairy-free, which means it’s gentle on the stomach and fits right into a plant-based lifestyle.

There’s something about the way the mushrooms cook down into the sauce that makes this dish feel hearty and grounding. 

It’s simple enough for a quick weeknight meal, but rich enough to serve when you want something just a little more special.

Ingredients To Make Our Vegan Mushroom Pasta

You don’t need anything complicated to make this dish. Just a few pantry staples and fresh mushrooms, and you’re ready to go.

• 350g pasta (fettuccine, spaghetti, or penne all work well)
• 2 tablespoons olive oil
• 4 cups sliced mushrooms (cremini, button, or a mix)
• 6 garlic cloves, finely chopped
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme or Italian herb blend
• 1 cup unsweetened plant-based milk (oat or soy are best)
• 2 tablespoons nutritional yeast
• Salt and black pepper, to taste
• Fresh parsley, to garnish (optional)

If you’re using mushrooms with lots of moisture, like button or portobello, allow a bit of extra cooking time so the sauce isn’t watery. 

For a deeper flavour, a mix of mushroom varieties works beautifully.

How To Serve Vegan Mushroom Pasta for Any Occasion

• Start by bringing a large pot of salted water to a boil. Cook the pasta until just al dente, then drain and set aside. 
• Save about a quarter cup of the cooking water in case you want to adjust the sauce later.
• While the pasta cooks, heat the olive oil in a large frying pan over medium heat. 
• Add the sliced mushrooms and cook for around 8 to 10 minutes, stirring occasionally. You want the mushrooms to brown and release their moisture, so don’t rush this step.
• Add the garlic and cook for another minute, just until fragrant. Stir in the soy sauce, dried herbs, and nutritional yeast. 
• Pour in the plant milk and stir everything together. Let it simmer gently for about 3 to 5 minutes, just until the sauce starts to thicken slightly.
• Add the cooked pasta to the pan and toss everything together so the sauce coats the noodles evenly. 
• If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Taste and season with salt and pepper as needed.
• Serve warm, with chopped parsley on top if you like a bit of colour and freshness.

Easy Ways to Make It Your Own

This recipe is very forgiving, which makes it easy to adapt depending on what’s in your fridge. 

If you have some baby spinach or kale, stir it through the pasta at the end and let it wilt gently in the heat of the sauce. Roasted cherry tomatoes also add a lovely pop of flavour.

If you’re after something a little richer, you can stir in a spoonful of oat cream or cashew cream with the plant milk. It creates a thicker, velvety texture without overpowering the other flavours.

And if your household likes a bit of heat, a pinch of red pepper flakes added with the garlic brings a gentle warmth to the dish.

Serving Suggestions

This pasta holds up well on its own but pairs beautifully with a simple side salad or roasted vegetables. 

A slice of warm sourdough or a seeded baguette is perfect for mopping up the last of the sauce.

You can also serve it in smaller portions alongside a bigger spread for gatherings. It’s a dish that feels generous and homey, without needing much dressing up.

Storage and Reheating

Leftovers keep well in the fridge for up to three days. Store in an airtight container, and when you’re ready to reheat, add a splash of plant-based milk or water to loosen the sauce. 

Warm gently on the stove or in the microwave, stirring often.

We don’t recommend freezing this one, as mushrooms can become rubbery once thawed, and the sauce tends to separate. Luckily, it’s quick enough to make fresh each time.

Final Thoughts

This rich and garlicky mushroom pasta is one of those recipes that’s easy to come back to. 

It’s deeply satisfying, made with simple ingredients, and ready in less than half an hour. 

The kind of meal that works for just about any day of the week – no planning required.

We hope it brings the same comfort and flavour to your table that it brings to ours.

Our Irresistible Rich And Garlicky Vegan Mushroom Pasta Recipe

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 350g pasta (fettuccine, spaghetti, or penne all work well)

• 2 tablespoons olive oil

• 4 cups sliced mushrooms (cremini, button, or a mix)

• 6 garlic cloves, finely chopped

• 1 tablespoon soy sauce or tamari

• 1 teaspoon dried thyme or Italian herb blend

• 1 cup unsweetened plant-based milk (oat or soy are best)

• 2 tablespoons nutritional yeast

• Salt and black pepper, to taste

• Fresh parsley, to garnish (optional)

Directions

• Start by bringing a large pot of salted water to a boil. Cook the pasta until just al dente, then drain and set aside.
• Save about a quarter cup of the cooking water in case you want to adjust the sauce later.
• While the pasta cooks, heat the olive oil in a large frying pan over medium heat.
• Add the sliced mushrooms and cook for around 8 to 10 minutes, stirring occasionally. You want the mushrooms to brown and release their moisture, so don’t rush this step.
• Add the garlic and cook for another minute, just until fragrant. Stir in the soy sauce, dried herbs, and nutritional yeast.
• Pour in the plant milk and stir everything together. Let it simmer gently for about 3 to 5 minutes, just until the sauce starts to thicken slightly.
• Add the cooked pasta to the pan and toss everything together so the sauce coats the noodles evenly.
• If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Taste and season with salt and pepper as needed.
• Serve warm, with chopped parsley on top if you like a bit of colour and freshness.