Creamy Vegan Mushroom Pasta Recipe

Creamy Vegan Mushroom Pasta Recipe – this dairy free sauce is rich and creamy and the perfect complement to lots of pasta and earthy mushrooms. It would be great over rice too!

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.

Keep reading for the 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.

This Mushroom Pasta recipe is creamy, hearty and crazy delicious, and will give you all the comforting feelings you desire.

Bonus: it can be ready in less than 30 minutes, which means you can indulge in cozy comfort any time you want.

Shiitake 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.

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.

These meaty mushrooms have antioxidant and anti-inflammatory properties, so you’ll want to eat up!

Creamy Tahini Sauce

This creamy dairy free tahini sauce is super easy to make. Just whisk it all together in a bowl or measuring cup.

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.

But, 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.

Eat With Your Eyes First

They 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 recipe 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.

Lindsay Klix, owner and artist of Off Your Rocker Pottery.

Off Your Rocker Pottery

Lindsay Klix is the owner and artist of Off Your Rocker Pottery, specializing in functional handmade dinnerware.

I’ve had the pleasure of getting to know Lindsay, who is local to my area, and I can attest to the fact that she takes great care in each piece of pottery she creates.

The pieces are sturdy and beautiful and they are all:

• food safe
• dishwasher, microwave, and oven safe

Thank you, Lindsay, 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 from Off Your Rocker Pottery by Lindsay Klix

Funky Farmhouse Collection

Lindsay has recently added new colors to her Funky Farmhouse collection.

She also has Pitchers and some amazing Flat Bowls, which I can’t wait to get my hands on. The flat bowls would be perfect for plates of spaghetti, thick stews, smoothie bowls, oatmeal, or pie a la mode!

Check out her entire Funky Farmhouse Collection, plus more, at Off Your Rocker Pottery.

And because Lindsay is so awesome, she’s giving all of YOU a 10% discount off  your entire order. Use code “veggie” 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!

Pasta Serving Size

My recipes usually serve between 4-6, but since my kids aren’t fans of mushrooms, this one was just for me and the hubs. Technically, 2 oz of pasta is one serving, but let’s be honest, no one eats just 2 oz of pasta. So, I’m saying this 8 oz pasta dish serves 2-3.

If you want to stretch it further, you can absolutely serve 4 people with this recipe. Serve alongside a big green salad for extra staying power. And, of course, you can always double the recipe as well.

Creamy Vegan Mushroom Pasta Recipe

I hope you love this Vegan Mushroom Pasta Recipe as much as I do. If  you try it, please come back and leave me a comment below with your feedback and star rating.

You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.

Enjoy!

And don’t forget to use discount code “veggie” to order up some unique Off Your Rocker Pottery dinnerware for yourself or for gifts!

5 from 4 votes

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Creamy Vegan Mushroom Pasta Recipe

Prep Time

10 mins

Cook Time

25 mins

Total Time

25 mins

 

Creamy Vegan Mushroom Pasta Recipe - this dairy free sauce is creamy and smooth and the perfect complement to lots of pasta and earthy mushrooms. Ready in under 30 minutes and perfect for a quick lunch or dinner.

Course: Entree, Pasta

Cuisine: dairy free, oil free, refined sugar free, soy free, vegan

Keyword: creamy mushroom pasta, easy mushroom pasta, vegan mushrooms pasta

Servings: 3

Calories: 493 kcal

Author: Jenn Sebestyen

Ingredients

• 8 oz pasta of choice (I used Gemelli) (use gluten free pasta, if desired)
• 5 oz Shiitake mushrooms (stems removed, sliced)
• 1/2 onion (diced)
• 3 garlic cloves (minced)
• 1/2 cup low sodium vegetable broth (divided) (or water)
• 1/4 cup tahini
• 1/4 cup unsweetened original almond or cashew milk (plus more as needed) (water can be used instead of the milk if necessary)
• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1/2 tsp Himalayan pink salt (or to taste)
• 1 tsp pure maple syrup (optional)
• handful of fresh chopped parsley
• 1/4 cup chopped walnuts (toasted, if desired*)

Instructions

1. Read through all the directions before starting to ensure everything gets done at the same time.

2. Start the water for the pasta and bring to a boil.

3. 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 tsp of oil so they don't' stick. Set aside.

4. 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.

5. While the pasta is cooking, sauté the onions in 1/4 cup vegetable broth in a large skillet until translucent - about 4-5 minutes. Add the garlic and sauté another 1 minute.

6. Add the other 1/4 cup vegetable broth and simmer until absorbed - about 5 minutes. 

7. In a small bowl, whisk together the tahini, 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.

8. Pour the tahini sauce into the skillet with the onions and garlic. Whisk to warm through just for a minute and take off the heat.

9. Add the 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. 

10. Throw in the chopped fresh parsley and walnuts, stir, and serve immediately.

Recipe Notes

~If you follow the instructions, the pasta and sauce should be done right around the same time. The pasta may be done a bit sooner, which is fine, but you don't want the sauce sitting around waiting for the pasta as it will start to thicken up too much. You want to be adding the noodles to the sauce just as it's finishing. 

*To toast the walnuts, sauté them in a dry skillet over medium heat for just about 2 minutes, shaking the pan (or stirring) frequently to prevent burning. 

 

Nutrition Facts

Creamy Vegan Mushroom Pasta Recipe

Amount Per Serving

Calories 493 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 2g13%

Polyunsaturated Fat 5g

Monounsaturated Fat 4g

Sodium 189mg8%

Potassium 178mg5%

Carbohydrates 69g23%

Fiber 7g29%

Sugar 5g6%

Protein 18g36%

Vitamin A 350IU7%

Vitamin C 10.7mg13%

Calcium 80mg8%

Iron 4.7mg26%

* Percent Daily Values are based on a 2000 calorie diet.

More Vegan Pasta Recipes to Love:

Cauliflower Scampi in Garlic White Wine Sauce

Lentil Mushroom Healthy Bolognese

Pumpkin & Kale Stuffed Shells