Vegan Mushroom Cream Pasta
Creamy, decadent, and entirely plant-based, this Vegan Mushroom Cream Pasta is a game-changer for your weeknight dinner rotation! Featuring tender fettuccine or spaghetti swirled in a luscious coconut milk and mushroom sauce, this recipe strikes the perfect balance between rich flavor and nutritious ingredients. Savory mushrooms, aromatic garlic, and a touch of nutritional yeast create a dairy-free blend that tastes indulgent, while cornstarch ensures the silky smooth consistency of the sauce. This 30-minute meal (prep and cook time combined) is not only quick and easy but also customizable—with gluten-free pasta options and a sprinkle of fresh parsley for the ultimate finishing touch. Whether you're vegan or simply seeking a comforting yet light pasta dish, this recipe will satisfy cravings without compromise. Perfect for four servings, it’s the ideal pick for cozy dinners or special gatherings.
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Recipe Information
Ingredients
- 12 oz fettuccine or spaghetti (gluten-free if desired)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 16 oz mushrooms, sliced (such as cremini or button)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons nutritional yeast
- 1 cup canned coconut milk (full-fat)
- 0.5 cup vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until translucent, about 4 minutes.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Add the sliced mushrooms, salt, and black pepper. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 7-8 minutes.
In a small bowl, whisk together the coconut milk, vegetable broth, and cornstarch until smooth.
Pour the coconut milk mixture into the skillet with the mushrooms, stirring well to combine. Bring the sauce to a simmer and let it cook until it thickens slightly, about 3-5 minutes.
Stir in the nutritional yeast and cook for another minute.
Add the cooked pasta and reserved pasta water to the skillet. Toss everything together until the pasta is well coated with the sauce.
Taste and adjust with more salt or pepper if necessary.
Serve the pasta hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 27.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 162 mg | 12% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3002 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
