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.

Creamy mushroom pasta sauce served mixed with pasta with a fork on the side.

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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.

Vegan sour cream makes a quick and easy dairy-free cream sauce with very little effort! I use it as a base in my vegan beef stroganoff, vegan scallops in garlic cream sauce, and creamy veggie pasta.

❤️ 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. You can also use any neutral-flavored oil instead.
  • 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. You can also add some soy sauce or Bragg’s Liquid Aminos instead for an umami flavor.
  • 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, 1 cup of vegetable broth (or water), and 2 tablespoons of nutritional yeast (optional) and stir well.

A collage of 4 images showing the process steps for making creamy mushroom pasta.

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.

A creamy mushroom pasta in a large wok being stirred with a wooden spoon.

This creamy pasta is also delicious with some shredded vegan mozzarella cheese or vegan parmesan sprinkled on top.

📖 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 a few 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.

A creamy vegan pasta with mushrooms, broccoli, and spinach.

🥡 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.

A white plate filled with cream mushroom pasta with a fork on the side.

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Creamy vegan mushroom pasta recipe

A close up of a plate full of creamy vegan mushroom pasta with parsley sprinkled on top.
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5 from 6 rating

Creamy Vegan Mushroom Pasta

Quick and easy mushroom pasta with a simple cream sauce made from vegan sour cream and broth.

Ingredients

  • 1 (16 oz.) package pasta, (use GF if needed)
  • 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, 1 cup of vegetable broth (or water), and 2 tablespoons of nutritional yeast (optional) and stir well.
  • Let it come to a slow boil, then add cooked 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.
Serving: 1cup, Calories: 301kcal, Carbohydrates: 48g, Protein: 9g, Fat: 8g, Saturated Fat: 3g, Trans Fat: 1g, Sodium: 431mg, Potassium: 230mg, Fiber: 2g, Sugar: 4g, Vitamin A: 197IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg
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