This Creamy Vegan Mushroom Pasta is pure comfort in a bowl! Ready in just 20 minutes, it's the perfect choice for a quick and tasty midweek meal.
The original recipe for this creamy vegan mushroom pasta first came to life a few years ago after I asked my lovely Instagram followers for some inspiration. I had a lonely carton of Oatly cream in the fridge and wanted ideas for what to make with it.
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A few people suggested a creamy, dairy-free pasta… and that's how this recipe was born!
I've recently tweaked and improved it into a version I think you'll love even more, and hopefully, it will become a weeknight favourite. We love to eat it with this dairy-free garlic bread.
After creating this dish, I also used Oatly cream to make a delicious egg and dairy-free take on the classic spaghetti carbonara - so why not give that one a try too?
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🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this creamy mushroom pasta. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
- Pasta - I've used rigatoni, as its shape really holds onto the sauce, but penne, tagliatelle, or fettuccine are also great options. Honestly, any pasta you enjoy or have to hand will work!
- Vegan Double Cream - I've used Oatly's whippable creamy oat cream, which is their version of double (or heavy) cream. Feel free to use any dairy-free double cream substitute.
- Mushrooms - Chestnut mushrooms add a lovely earthy flavour, but you can easily swap them for regular closed-cup mushrooms if that's what you have. I have also used chestnut mushrooms to make these air fryer garlic mushrooms.
- White Wine - This brings a slight acidity, balancing the creaminess of the sauce. If you'd rather not use wine, vegetable stock works just as well.
- Aromatics - Shallot and garlic build the base of the sauce, giving it that lovely flavour lift.
- Dijon Mustard - This adds a nice tang to the sauce. I prefer Dijon over English or wholegrain mustard as it's milder.
- Vegan Parmesan - Because you can't have pasta without cheese!
- Parsley - This is used to garnish and add a freshness to the pasta.
- Fats - I've used a mix of olive oil and dairy-free butter to cook the mushrooms, which adds extra richness
✋ Double check all packaging for allergens ✋
See the recipe card for full information on ingredients and quantities.
🤔How Can I Make This Dish Allergy-Friendly?
Since the dish is vegan, it's naturally dairy and egg-free. But if you've got other food allergies, here are a few tweaks you can make:
✔️Make It Gluten-Free: Swap out regular pasta for a gluten-free version. If you're in the US, Oatly cream is gluten-free, but in the UK, it contains a tiny amount of gluten, so you'll need to use a different gluten-free cream alternative.
✔️ Make It Mustard-Free: Add a squeeze of fresh lemon juice or ¼ teaspoon of apple cider vinegar to bring a bit of tang to the sauce instead.
✏️ How To Make Creamy Vegan Mushroom Pasta
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by boiling the pasta in salted water as per the packet instructions and cook until al dente.
Save a cup of pasta water for the sauce.
Step 2: Whilst the pasta is cooking, finely chop the mushrooms, and shallots and mince the garlic using a garlic press.
Step 3: Heat the olive oil & butter in a frying pan on a medium heat, once melted add the sliced mushrooms & shallots and cook for 5-7 minutes or until all of the water from the mushrooms has evaporated.
Step 4: Add the minced garlic and cook for 2-3 minutes until soft.
Step 5: Turn the heat up high and add the wine, stirring it into the mushrooms until it's nearly evaporated. ( Add the veg stock now if not using wine)
Step 6: Turn down the heat to medium, add the cream, mustard and grated parmesan & stir.
Step 7: Add the cooked pasta and stir it through the sauce, adding a few tablespoons of the reserved pasta water to the sauce.
The starchy water helps the sauce cling to the pasta. Season with salt & black pepper.
Step 8: Garnish with finely chopped fresh parsley and more grated vegan parmesan before serving.
💡 Lauren's Tips
- ✔️Use a Large Pan: Use a big frying pan or skillet to cook the mushrooms and shallots. This helps them cook evenly and stops them from getting soggy due to overcrowding.
- ✔️Salt The Pasta Water: Unless cooking for small children I always advise adding ½ teaspoon of salt to your pasta water for extra flavour.
- ✔️ Reserve The Pasta Water: Don't forget to reserve some of the pasta water to add to the sauce before serving. This stuff is like liquid gold and helps to bind & thicken the sauce as well as helping the sauce cling to the pasta.
- ✔️ Sauce Consistency: If the sauce seems too thick, add a bit more reserved pasta water. If it's too thin, let it simmer for a few minutes to thicken.
🥡 How To Store
You can store any leftover pasta in the fridge in an airtight container for 2-3 days.
It can also be frozen in a freezer-safe container for up to 3 months. Defrost in the fridge overnight when ready to eat.
Reheat the leftover pasta in the microwave for a couple of minutes, until piping hot, stirring after a minute.
If the sauce evaporates a little when reheating, pour a couple of extra tablespoons of Oatly cream over the pasta and reheat again for a minute or so.
💬 Recipe FAQs
How can I make the sauce thicker or thinner?
To thicken the sauce, let it simmer for a few more minutes. To thin it, add a bit more of the reserved pasta water or vegetable stock.
If you don't have vegan parmesan, you can use nutritional yeast for a cheesy flavour.
📖 More Pasta Dishes You Will Love...
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Creamy Vegan Mushroom Pasta
Equipment
- Frying Pan
Ingredients
- 300 g ( 10.5 oz ) rigatoni pasta Can be substituted for gluten free
- 200 ml ( 1 cup) Oatly cream
- 500 g ( 17.5 oz ) chestnut mushrooms sliced
- 25 g ( ⅓ cup ) vegan parmesan grated - plus extra for garnish
- 100 ml ( ⅓ cup) white wine veg stock can be used instead
- 2 shallots chopped finely
- 4 cloves Garlic minced
- 1 teaspoon dijon mustard
- 1 handful Fresh Parsley finely chopped for garnish
- 2 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper To season
Instructions
- Boil pasta in salted water according to packet instructions until al dente. Reserve 1 cup of pasta water for the sauce.
- While the pasta is cooking, finely chop mushrooms and shallots, and mince the garlic.
- Heat olive oil and dairy-free butter in a frying pan over a medium heat. Add the mushrooms and shallots, cooking for 5-7 minutes until the mushrooms' water evaporates.
- Add the minced garlic and cook for 2-3 minutes until softened.
- Turn the heat to high, add the white wine, and stir until nearly evaporated. (If not using wine, add vegetable stock now.)
- Lower the heat to medium and stir in the vegan cream, mustard, and grated vegan parmesan. Add the cooked pasta and mix it through the sauce, adding a few tablespoons of reserved pasta water to help the sauce cling. Season with salt & black pepper.
- Garnish with finely chopped fresh parsley and more grated vegan parmesan before serving.
Notes
- Use a Large Pan: Use a big frying pan or skillet to cook the mushrooms and shallots. This helps them cook evenly and stops them from getting soggy due to overcrowding.
- Salt The Pasta Water: Unless cooking for small children I always advise adding ½ teaspoon of salt to your pasta water for extra flavour.
- Reserve The Pasta Water: Don't forget to reserve some of the pasta water to add to the sauce before serving. This stuff is like liquid gold and helps to bind & thicken the sauce as well as helping the sauce cling to the pasta.
- Sauce Consistency: If the sauce seems too thick, add a bit more reserved pasta water. If it's too thin, let it simmer for a few minutes to thicken.
Mo says
So sorry. I gave the recipe five stars not three! Can you please amend? Thx.
Lauren Woodger says
No problem! So glad you loved the recipe, thanks for reviewing! x