This vegan mushroom pasta sauce is a quick and easy way to make creamy and delicious mushroom pasta in minutes. Made with a few simple ingredients in minutes, this vegan comfort food will go on your permanent dinner rotation.
Packed with sautéed mushrooms in a garlic cream sauce, this creamy mushroom pasta recipe is easily made from vegan sour cream mixed with garlic and spices.
Jump to:
- ❤️ Why make creamy dairy-free mushroom pasta
- 🧾 Ingredients and substitutions
- 🥄 How to make creamy vegan mushroom pasta
- 📖 Variations
- 👩🏻🍳 Pro Tips
- 🥦 How to make creamy pasta healthier?
- 🥡 How to store vegan mushroom pasta
- 🔥 How to reheat mushroom pasta?
- ❄️ Can I freeze mushroom pasta
- 🍞 How to make it gluten-free?
- 🍝 More vegan pasta recipes
- 📋 Creamy vegan mushroom pasta recipe
❤️ Why make creamy dairy-free mushroom pasta
- It's quick and easy to make in less than 20 minutes.
- The creamy garlic sauce is bursting with flavor.
- It's a mushroom lover's dream.
- You can keep it simple or add any veggies that you want.
- It's a kid-friendly, healthy, plant-based meal!
🧾 Ingredients and substitutions
- Mushrooms - you can use any type of mushroom that you would like. I usually use crimini mushrooms, but you can also use button mushrooms, portabella mushrooms, or oyster mushrooms.
- Vegan Butter - any vegan butter or neutral flavor oil will work. I like to use my homemade vegan butter.
- Garlic - for flavor. Fresh minced garlic is best, but garlic powder will also work. If you don't like garlic, you can use a small onion or shallot instead.
- Sour Cream - you can use store-bought vegan sour cream or easily make your own vegan sour cream from silken tofu. If you can't find vegan sour cream, you can also use cashew cream, a can of coconut milk, or coconut cream instead.
- Vegetable Broth - to thin out the cream sauce. You can also use water if you don't have any broth.
- Nutritional Yeast - (optional) for a little cheesy flavor. This is a yellow flaky powder that is sold in health food stores and large grocery stores. It adds an umami or cheesy flavor to recipes without the use of dairy.
- Salt and Pepper - for flavor. Fresh ground black pepper gives the best flavor. Red pepper flakes also give the sauce a hint of spice.
- Pasta - any type or shape of pasta that you would like. See my list of vegan pasta brands if you are not sure what to buy.
🥄 How to make creamy vegan mushroom pasta
Step 1 - Boil a 16 oz package of pasta according to package directions.
Step 2 - Warm the minced garlic in butter at the lowest heat setting while you are washing and slicing the mushrooms.
Step 3 - Toss in the sliced mushrooms and sprinkle them with 1/2 teaspoon of salt then turn up the heat to medium.
Step 4 - Saute the mushrooms for about 5 minutes until they turn darker and start to release their juices.
Step 5 - Add 1 cup of vegan sour cream and 1 cup of vegetable broth (or water) and 1 tablespoon of nutritional yeasts (optional) and stir well.
Step 6 - Let it come to a slow boil, then add drained cooked pasta of choice and toss well until combined.
Step 7 - Add salt and pepper to taste and garnish your vegan mushroom pasta with parsley if desired.
This creamy pasta is also delicious with some shredded vegan mozzarella cheese or vegan parmesan sprinkled on top too.
📖 Variations
Creamy Broccoli Pasta - use 2 - 3 cups of chopped broccoli florets in place of the mushrooms.
Creamy Spinach Pasta - add a full 8 oz bag of washed baby spinach to the sauce with the pasta at the end of cooking. Cover and allow the spinach to wilt for about 2-3 minutes and then stir well. Add the juice of 1 lemon if desired before serving.
Creamy Veggie Pasta - add 2-3 cups of any vegetables of choice like broccoli, carrots, cauliflower, zucchini, and any other veggies of choice along with the mushrooms, and cook until tender before adding the sour cream and broth.
👩🏻🍳 Pro Tips
- Serve the pasta immediately, it's the creamiest when hot.
- The cream sauce will seem too watery at first, but after it cooks and starts to cool a little, it thickens up.
- If you use my homemade vegan sour cream, reduce the broth to 3/4 cup.
- It's delicious with a squeeze of fresh lemon juice mixed in at the end of cooking.
🥦 How to make creamy pasta healthier?
Feel free to toss in broccoli or other vegetables along with the mushrooms if desired.
Spinach is also a delicious addition to this dish, but be sure to add it along with the pasta at the end of cooking and allow it just to wilt in the pasta sauce so that it doesn't overcook.
🥡 How to store vegan mushroom pasta
Leftover mushroom pasta keeps well in the fridge for 3- 5 days in sealed containers. I like to use 16 oz. glass containers for individual lunches.
🔥 How to reheat mushroom pasta?
Reheat your pasta in the microwave for about 3 minutes, stopping to stir it halfway through. You can also toss it back into a frying pan with a tablespoon or two of water, cover it, and reheat it until warm.
❄️ Can I freeze mushroom pasta
Place plastic wrap over your leftovers to reduce any contact with air and seal it in a container in the freezer for up to 3 months. Allow it to thaw overnight in the fridge before reheating.
🍞 How to make it gluten-free?
This vegan mushroom pasta sauce is naturally gluten-free, so all you have to do is use the gluten-free pasta of your choice. Tip - When using gluten-free pasta, slightly undercook the pasta so that it doesn't get too soft, and then rinse the pasta well after cooking.
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Creamy vegan mushroom pasta recipe
Creamy Vegan Mushroom Pasta
Ingredients
- 1 (16 oz.) package pasta
- 2 tablespoons vegan butter or neutral-flavored oil
- 2-4 cloves garlic minced (use more or less to your taste)
- 2 cups mushrooms (An 8 oz container washed and sliced)
- 1/2 teaspoon salt
- 1 cup vegan sour cream
- 1 cup vegetable broth or water if you don't have broth (Reduce broth to 3/4 cup if using my homemade sour cream.)
- 2 tablespoons nutritional yeast (optional)
- 1/4 teaspoon pepper
Instructions
- Boil a 16 oz package of pasta according to package directions.
- Warm the minced garlic in butter at the lowest heat setting while you are washing and slicing the mushrooms.
- Toss in the sliced mushrooms and sprinkle them with 1/2 teaspoon of salt then turn up the heat to medium.
- Saute the mushrooms for about 5 minutes until they turn darker and start to release their juices.
- Add 1 cup of vegan sour cream and 1 cup of vegetable broth (or water) and 1 tablespoon of nutritional yeasts (optional) and stir well.
- Let it come to a slow boil, then add cook and drained pasta of choice and toss well until combined.
- Add salt and pepper to taste and garnish with parsley if desired.
Notes
- Serve the pasta immediately, it's the creamiest when hot.
- The cream sauce will seem too watery at first, but after it cooks and starts to cool a little, it thickens up.
- Feel free to toss in broccoli or other vegetables along with the mushrooms if desired.
- Spinach is also a delicious addition to this dish, but be sure to add it along with the pasta at the end of cooking and allow it just to wilt in the pasta sauce so that it doesn't overcook.
- It's delicious with a squeeze of fresh lemon mixed in at the end of cooking.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Really great - the only alteration I made was to add some a splash of white wine because the sauce was cooking down too much and the pasta needed more time.
I wish I had added the parsley- it was late and I got lazy. It would have been the bite the dish needed.
I'm glad that you liked the recipe, Emily! 🙂
Made this the other night and was blown away by how good it was. My partner and I gobbled it up. So quick and easy too! We used farfalle pasta, Tofutti sour cream, and a combination of button and oyster mushrooms. Used vegan butter to cook the garlic (3 cloves, pressed through a garlic press) and it added a wonderful richness to the flavor. Also added the nutritional yeast and used Better Than Bouillon no-chicken mixed with water for the broth. Will definitely make again!
I'm so glad that you liked it, Elyse! It's one of my favorite comfort foods!:)
Hello. Is it possible to have a shortcut Pinterest pin on your articles? I can’t seem to find it on my mobile browser, and it’s making me not want to continue looking through the site because I can’t save to my Pinterest board on interesting recipes I’d love to try out.
Thank you!
Hi Adeline, I do have a floating Pin button on the side of the posts on desktop, but it takes up too much of the screen on mobile. You can just tap any picture and a pin button should show up in the upper left hand of the image. Tap the red P and it will let you pin it. I will look into easier, more obvious ways to pin it. Thanks for drawing this issue to my attention.
This is the perfect dish for when I’m tired yet hungry. It comes together really quickly and is delicious. I added spinach at the end and it was great! I didn’t use the whole 16oz of pasta. It seemed like too much for the amount of sauce.
I'm so happy that the recipe worked well for you! It is one of my favorite quick and easy meals too! 🙂
Thanks for the delicious simple vegan dish. I made it just like your recipe minus the nutritional yeast (due to allergy) and my husband loved it!
I'm so happy that you liked it, Cheryl! I'm always amazed at how easy and delicious this dish whips up. 🙂
A huge thank you for making my evening a successful and delicious dinner. The broccoli add on made it that much more special. I did roast them with garlic and tossed them in at the end. Your recipe is on point and I am grateful. You food rock!!
You're welcome, Martha! I'm so happy that you liked the recipe. 🙂