This vegan mushroom pasta is decadent, delicious and easy to make! Made with savory mushrooms, spinach and pasta in a creamy, dreamy sauce, it’s perfect for everything from special dinners to busy weeknights.
This mushroom pasta is one of those super decadent dinners that sounds really fancy, but is actually pretty simple and easy to whip up.
We have mushrooms to thank for that! They’re great for loading up a dish with delicious flavor while keeping things simple and plant-based. I’ve used mushrooms in the past to make super hearty, umami-packed dishes like vegan beef stew, mushroom paprikash, and mushroom pâté.
In this mushroom pasta recipe we cook our mushrooms with garlic, thyme, white wine, baby spinach and a super decadent sauce. This dish is super fun and absolutely delicious. It’s perfect for a date night, but easy enough for a weeknight meal!
Jump:
Ingredients you will need
- dry pasta I used fettuccine, but any pasta shape will do. Spaghetti, penne, and capellini are all great options.
- Olive oil.
- mushroom We’re using cremini mushrooms, but almost any type of fresh mushroom can be substituted. Button mushrooms, oyster mushrooms, shiitake and portobellos will all work!
- garlic
- Dry white wine. It adds a lot of flavor, but can be omitted if you prefer to cook without alcohol. Note that not all wines are vegetarian, so check with Barnivore before purchasing.
- fresh thyme
- flour All-purpose wheat flour thickens the sauce. Whole wheat flour should work too.
- Coconut milk. The recipe calls for full-fat coconut milk from a can, which works really well for making a rich and creamy sauce. Another variety of dairy-free milk can be substituted if you absolutely hate the taste of coconut – go for the thicker and higher fat variety for best results. Even an unsweetened non-dairy coffee creamer will work!
- Baby spinach.
- Salt and pepper.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
Cook pasta according to package directions, just until al dente.
I like to try to time it so the pasta is finished at the same time as the sauceBut it’s no big deal if it doesn’t work — just drain it and toss with some olive oil to prevent clogging.
Heat some oil in a pan and add the chopped mushrooms in a relatively even layer. Cook the mushrooms for a few minutes on each side, until they are browned and tender.
Set the mushrooms aside and add the minced garlic. Fry it briefly, until it becomes very fragrant.
Tip: You may want to cook your mushrooms in batches to avoid crowding the skillet. I cooked mine in two batches, using two tablespoons of oil for the first batch and adding one tablespoon for the second.
Add the wine to the skillet along with the fresh thyme. Let it simmer briefly, until it reduces by about half.
Stir in the flour. It coats the mushrooms and disappears very quickly in oil and wine.
Start adding the coconut milk slowly. Stir it and Be sure to scrape the bottom of the pan with a spoon to remove any crusted over bits. Add a teaspoon of salt at this time.
Bring the sauce to a simmer and let it cook until the sauce thickens slightly.
Stir in the spinach and continue cooking until it wilts.
Add the pasta to the pan and toss a few times to coat the sauce.
Remove the skillet from the heat and season your vegetarian mushroom pasta with additional salt, if desired, and black pepper to taste.
Feel free to sprinkle on your favorite pasta topper, such as vegan parmesan cheese, red pepper flakes or chopped fresh parsley.
Remaining and storage
Leftover vegan mushroom pasta will keep in an airtight container in the refrigerator for 3 to 4 days. I do not recommend freezing this dish, as the sauce may separate.
More vegan pasta recipes
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Creamy Vegan Mushroom Pasta
This vegan mushroom pasta is decadent, delicious and easy to make! Made with savory mushrooms, spinach and pasta in a creamy, dreamy sauce, it’s perfect for everything from special dinners to busy weeknights.
material
-
10
ounce
Dried fettuccine pasta
(or preferred pasta shape) -
3
table spoon
olive oil
(or as needed), split -
16
ounce
cremini mushrooms,
clean and cut -
3
garlic cloves,
minced meat -
½
the cup
Dry white wine -
1
table spoon
Fresh thyme leaves
(or 1 teaspoon dried) -
1
table spoon
All-purpose flour -
¾
the cup
Full fat coconut milk
(from a can) -
1
teaspoon
salt,
Or more flavor -
4
ounce
Fresh baby spinach leaves -
bell pepper,
to test
instructions
-
Bring a large pot of salted water to a boil. Add the pasta and cook it according to package directions, until al dente.
-
When done, drain the pasta in a colander.
-
While the pasta is cooking, coat the bottom of a large skillet with 2 tablespoons of olive oil and place over medium heat.
-
Once the oil is hot, add a layer of mushrooms to the pan. You will be cooking them in batches (see note).
-
Cook the mushrooms for about 5 minutes on each side until lightly browned. When done, transfer each batch to a plate and add oil to the pan if needed.
-
Return any mushrooms you removed to the skillet and push them to the side to make some room.
-
Add the garlic to the space you made. Fry the garlic for about a minute until very fragrant.
-
Stir in wine and thyme. Bring the liquid to a simmer and cook until reduced by about half, about 4 minutes.
-
Add the flour and stir until the mushrooms are dissolved.
-
Gradually add the coconut milk. Stir in 1 teaspoon salt.
-
Bring the sauce to a simmer and cook for about 4 minutes, stirring frequently, until it thickens slightly.
-
Stir in the spinach and cook it in the sauce until it wilts, 1 to 2 minutes.
-
Add the cooked pasta and use a fork or tongs to toss in the sauce. Cook the mixture for 1 to 2 minutes until the pasta is heated through.
-
Remove the skillet from the heat and season the pasta with additional salt and black pepper to taste.
-
Divide into plates and serve.
Recipe notes
You’ll probably need to cook the mushrooms in two batches, unless you’re using a small skillet, which will require more batches. I cook mine in two batches using 2 tablespoons of oil for the first batch and add an extra tablespoon for the second batch.
nutrients
Creamy Vegan Mushroom Pasta
No. per job
calories 530
203 calories from fat
% Daily Value*
thick 22.6 grams35%
11.3 grams of saturated fat57%
Sodium 624 mg26%
potassium 989 mg28%
carbohydrates 64.6 grams22%
4.9 grams of fiber20%
5.7 grams of sugar6%
protein 14.3 grams29%
calcium 91 mg9%
iron 5 mg28%
* Percent Daily Value is based on a 2000 calorie diet.