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Plate of gemelli pasta with mushrooms in a creamy sauce on a blue plate.
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4.75 from 12 votes

Vegan Creamy Mushroom Pasta

This dairy free sauce is creamy and smooth and the perfect complement to lots of pasta and earthy mushrooms. Ready in about 30 minutes and perfect for a quick lunch or dinner.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entrées, Pasta
Cuisine: American
Diet: Vegan
Servings: 3
Calories: 493kcal


  • 8 ounces pasta of choice I used Gemelli (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 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.
  • Add the other ¼ cup vegetable broth and simmer until absorbed, about 5 minutes. 
  • 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.
  • 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 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.



~ 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. 


Serving: 1grams | Calories: 493kcal | Carbohydrates: 69g | Protein: 18g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 189mg | Fiber: 7g | Sugar: 5g