Just want to let you know that this post is sponsored by my friends at Off Your Rocker Pottery. I only recommend products that I use and love myself. All opinions are my own.
This dairy free sauce is rich and creamy and the perfect complement to lots of pasta and earthy mushrooms. Great for a plant based Meatless Monday meal and it’s ready in just 30 minutes! The sauce would be great over rice. too.
Keep reading for the Vegan Creamy Mushroom Pasta Recipe + a discount code for your order at Off Your Rocker Pottery!
When the weather gets chilly, I start to crave comfort foods.
Usually that means all the soup, all the time. But, I don’t think I have to tell you that pasta qualifies as total comfort food, too.
This Vegan Mushroom Pasta is creamy, hearty and crazy delicious, and will give you all the comforting feelings you desire.
No cream or cashew cream needed. No flour to make a roux either. It’s so easy and can be ready in about 30 minutes, which means you can indulge in cozy comfort any time you want.
Ingredients you need
Ingredient notes and substitutions
Pasta ~ I like a medium pasta shape for this dish. Bow ties, rotini, penne, etc. would all work well.
Use gluten pasta, if you like or need.
Mushrooms ~ Shiitake mushrooms are my #1 choice of mushroom variety for this dish.
They have a very “meaty” texture and loads more flavor that your typical button mushrooms. They’re also easily found in most grocery stores. Even though mushrooms are technically a fungi, you’ll find them by the vegetables in the produce section.
Baby Bellas would also be a decent choice.
Tahini ~ This creamy condiment has a savory, earthy flavor that complements the flavors of the mushrooms really well.
The taste of tahini can vary greatly depending on the brand. If yours is on the bitter side, you can add a touch of pure maple syrup to balance the flavors of the sauce.
Don’t be alarmed if the sauce seems strong right out of the bowl. Once it hits the onion/garlic mixture and mingles with the pasta and mushrooms, the flavor will mellow quite a bit.
Broth ~ Low-sodium veggie broth thins out the sauce while adding flavor. I also use it to sauté the onions and garlic, keeping this vegan creamy mushroom pasta dish oil-free.
Milk ~ Any non-dairy unsweetened, plain variety of milk will work.
Extra broth can be used instead, if you prefer.
Nutritional yeast ~ Nutritional yeast has a unique savory, nutty taste.
Walnuts ~ Toasted walnuts bring texture to an otherwise soft, creamy dish. They pair perfectly with mushrooms for a rich flavor.
Herbs ~ A sprinkle of fresh chopped parsley is the perfect finishing touch.
How to make the recipe
Start by sautéing the mushrooms in a dry non-stick skillet (1). They will release their own liquid as they cook, so you shouldn’t need to add any. If you don’t have a non-stick skillet, you may need to add a tablespoon of oil or broth. Once they are cooked down, transfer them to a small bowl and set aside.
Heat a bit of broth in the same skillet and sauté the onions and garlic (2).
While the onions are cooking, whisk together the tahini, non-dairy milk, apple cider vinegar, lemon juice, nutritional yeast, salt and maple syrup, if using, in a small bowl until smooth. Pour the mixture into the skillet with the onions (3) and stir to incorporate (4).
Add the cooked pasta and mushrooms (5) and stir well to combine (6).
Add the toasted walnuts and fresh parsley (7).
Stir well and serve immediately.
Pro tips for success
~ Cook the pasta to al dente for best texture.
~ Use flavorful mushrooms like shiitakes or Baby Bellas.
~ Use a bit more veggie broth or non-dairy milk to thin the sauce, if needed.
~ Toast the walnuts for a deeper flavor.
This vegan creamy mushroom pasta is best served immediately, but leftovers will keep for up to 3 days in an air-tight container in the fridge.
You can also freeze this recipe. Cool it completely, then transfer to a freezer-safe container or plastic bag. It should keep well for up to 3 months.
Shiitake mushrooms are incredibly high in copper, an essential mineral which our bodies cannot make on their own. They also boast high amounts of selenium, B vitamins, zinc, vitamin D, fiber, and folate. [source]
These meaty mushrooms have antioxidant and anti-inflammatory properties, so you’ll want to eat up!
More vegan mushroom recipes:
Vegan Mushroom Soup
Vegan Mushroom Stuffing
Vegan Mushroom Pepper Steak
Lentil Mushroom Tacos
2 ounces of pasta is one serving, but let’s be honest, most people don’t eat just 2 ounces of pasta.
If you want to stretch it further, serve it alongside a big green salad and some crusty garlic bread for extra staying power. And, of course, you can always double the recipe as well.
Off Your Rocker Pottery
The saying goes, “You eat with your eyes first.”
The food has to look good – no doubt. But, gorgeous dinnerware helps too.
I love the way this beige mushroom pasta comes alive on the blue plate. Shades of brown and light blue are beautiful complementing colors.
And the baby kale and juicy grape tomatoes pop out of the rustic white bowl above.
These pretty hued plates and bowls are part of the Funky Farmhouse Collection from Off Your Rocker Pottery.
The pieces are sturdy and beautiful and they are all:
- food safe
- dishwasher, microwave, and oven safe
Thank goodness because this busy mama does not have time to be hand washing plates and cups!
In addition, check out these fabulous reasons why you’ll want to own a few of these Funky Farmhouse dishes for yourself!
- each and every piece is completely made by hand in every step of the process, making each piece truly unique even as part of a set
- bowls and plates are designed to be easily stackable in your cabinets
- all cups/mugs have a trimmed lip for comfort
- each mug handle has an ergonomic curve and a notch for your thumb
- the bottoms of all of her pieces are sanded and hand polished to ensure they don’t scratch your table or furniture.
Funky Farmhouse Collection
You’ll also find Pitchers, Berry Bowls, Platters, Pie Plates, Garlic Jars, and some amazing Flat Bowls, which I feature with my Vegan Cincinnati Chili and my Italian Peppers and Chickpeas. The flat bowls are perfect for plates of spaghetti, thick stews, smoothie bowls, oatmeal, or pie a la mode!
Check out the entire Funky Farmhouse Collection, plus more, at Off Your Rocker Pottery.
And because Lindsay is so awesome, she’s giving all of YOU a 15% discount off your entire order. Use code “VeggieIns” when ordering.
It’s not too early to start thinking about holiday gifts. I can think of several people, not to mention myself, who would love some unique dishware. Grab that discount code above and start checking off your list!
More vegan pasta recipes
- Chickpea Walnut Vegan Bolognese
- Vegan Spinach Artichoke Pasta
- Mediterranean Pasta
- Creamy Lemon Ziti
- Vegan Scampi in Garlic White Wine Sauce
- Garden Veggie Pasta
- Pasta with White Beans and Kale
- Amazing Vegan Mac and Cheese
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
And don’t forget to use discount code “VeggieIns” for 15% off your order of unique Off Your Rocker Pottery dinnerware for yourself or for gifts!
Vegan Creamy Mushroom Pasta
- 8 ounces pasta of choice use gluten free pasta, if desired
- 5 ounces Shiitake mushrooms stems removed, sliced
- ½ onion diced
- 3 garlic cloves minced
- ½ cup low sodium vegetable broth divided (or water)
- ¼ cup cup tahini
- ¼ cup unsweetened original almond or cashew milk plus more as needed (water or more broth can be used instead of the milk if necessary)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- ½ teaspoons Himalayan pink salt or to taste
- 1 teaspoon pure maple syrup optional
- handful of fresh chopped parsley
- ¼ cup chopped walnuts toasted, if desired
- Read through all the directions before starting to ensure everything is ready at the same time.
- Start the water for the pasta and bring to a boil.
- While the water for the pasta is coming to a boil, sauté the mushrooms over medium heat in a dry non-stick skillet until cooked down, about 10 minutes. If you don’t have a non-stick skillet, you may need 1 teaspoon of oil so they don’t stick. Set aside.
- The pasta water should be boiling now. If so, cook your pasta according to package directions for al dente. Drain and set aside when done.
- While the pasta is cooking, sauté the onions in ¼ cup vegetable broth in a large skillet until soft and translucent, about 4 to 5 minutes. Add the garlic and sauté another 1 minute.
- In a small bowl, whisk together the tahini, remaining ¼ cup broth, non-dairy milk, apple cider vinegar, lemon juice, nutritional yeast, salt and maple syrup, if using, until smooth. The sauce will taste pretty strong right out of the gates, but once tossed with the pasta and mushrooms, it will mellow.
- Pour the tahini sauce into the skillet with the onions and garlic. Whisk it to warm through just for a minute and take off the heat.
- Add the cooked pasta and the mushrooms to the sauce immediately and stir to combine. Add additional non dairy milk or water 1 tablespoon at a time to thin, if necessary.
- Throw in the chopped fresh parsley and walnuts, stir, and serve immediately.
Storage/Freezing Leftovers will last in an air-tight container in the fridge for 3 days. You can also freeze this recipe in a freezer-safe container or plastic bag for up to 3 months.