An easy, affordable, Vegan Mushroom Pasta dish, using just 5 ingredients that you can make in under 15 minutes. This recipes serves two and costs £3.20 if you are gluten free or £2.50 if not.
Recipe Difficulty – Very Easy!
Why this recipe works
This is a really comforting dish to make, which is great for those cooler Autumn days. It’s a recipe the whole family is going to love and one which will definitely be on a weekly rotation.
Inspired by this Creamy Mushroom Pasta , where I make the sauce from cashews. This new recipe is made with just 5 ingredients. If you love mushrooms as much as me at the moment, you may also like this Vegan Mushroom Pie recipe – it’s a comforting dish, and can be enjoyed by everyone for under £5 – give it a try!
Ingredients to make Vegan Mushroom Pasta
- Mushrooms – I’ve used chestnut mushrooms in this recipe, but white or baby mushrooms would also work well. Have any spare? Chuck them into my Vegan Pasta Bake.
- Parsley – I’ve used fresh parsley as it brightens the flavour and adds some balance to the dish.
- Spaghetti – I’ve used gluten free spaghetti in this Vegan Mushroom Pasta recipe, but standard spaghetti would also work well if you aren’t gluten free.
- Garlic – this adds depth and flavour to the recipe, it also gently cuts through the creamy sauce.
- Soya Cream – I’m dairy free so I’ve used soya cream to make this Vegan Mushroom Pasta really creamy, however if you aren’t vegan, standard single cream would also work well. If you have some spare then try adding it into my Butterbean Leek Pie.
- Olive oil – I use olive oil in the frying pan to stop the mushrooms from sticking to the pan.
See recipe card for full information on ingredients and quantities.
- Spaghetti – you could make this dish with another type of pasta such as penne or fusilli. I’ve used gluten free pasta, but if you aren’t gluten free, standard pasta would also work well in this creamy Vegan Mushroom Pasta recipe.
- Soya Cream – I’ve used soya cream in this recipe, if you are vegan an alternative to this would be oat cream. If you aren’t vegan, standard single cream would also work well.
- Vegetables – Whilst the main vegetable ingredient in this pasta dish is mushroom, if you had any spare vegetables you wanted to use up such as peas, these would work well just add when frying the mushrooms.
- Parsley – if you don’t like parsley or don’t have access to it, you could always swap this herb for an alternative herb such as chives.
- Additional flavour – if you wanted to add a little more depth to this dairy free Mushroom Pasta recipe you could add some wholegrain mustard to it.
- Deluxe – This recipe is already at it’s ‘A-game’, but if you wanted to make the meal feel more deluxe, I’d add a vibrant green salad and some gluten free garlic bread to accompany it. You could also use oyster mushrooms instead of chestnut mushrooms, this would give the recipe a ‘meatier’ texture as well.
- Kid friendly – this is a great family recipe, but if your child is sensitive to garlic, you could cook the garlic at the start of the recipe with the mushrooms to give the garlic longer to cook. The general rule with garlic is the later you add the garlic in the cooking process the stronger the garlic flavour will be.
- Spice – you could definitely add in chilli flakes but if you are into spice, check out my 10 Minute Spicy Pasta recipe – it’s packed full of flavour and the spice can be adjusted to suit.
Step 1: Firstly, add the spaghetti to salted boiling water and boil for 10 minutes.
Step 2: Meanwhile, slice the mushrooms and garlic.
Step 3: Add olive oil to a non-stick frying pan and lightly fry the mushrooms until they have browned.
Step 4: Then add soya cream, sliced garlic, chopped parsley and a pinch of salt and pepper and simmer for a few minutes.
Step 5: When the spaghetti is cooked, drain it using a colander, and add to the creamy mixture in the frying pan.
Hint: Using tongs to manoeuvre the spaghetti around the frying pan is a great way to get the creamy mixture to combine with the pasta evenly.
This creamy Vegan Mushroom Pasta recipe is best served immediately however you could also enjoy it the next day. Store in an air tight container in the fridge.
If you wanted to reheat it, I would add to a frying pan on a low heat with a splash of water to just loosen the sauce.
If you aren’t vegan or dairy free, you could use standard single cream instead of soya/oat cream.
Yes, you could add chicken to this pasta. I would fry the raw chicken at the same time as the mushrooms.
Yes, if you aren’t gluten free you could use standard spaghetti. You could also use any other type of pasta such as penne or fusilli.
No, any mushroom would work well with this recipe. If you wanted to take the recipe to the next level you could use oyster mushrooms. This would make it feel more deluxe and would add a meatier texture to the recipe.
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Vegan Mushroom Pasta
- Medium sized saucepan
- Chopping Board
- large non stick frying pan
- tongs (optional)
- 200 g spaghetti I use gluten free
- 200 g mushrooms I used chestnut, but any would work well
- 250 ml soya cream
- 3 garlic cloves sliced
- parsley small handful
- Firstly, add the spaghetti to salted boiling water and boil for 10 minutes
- Meanwhile, slice the mushrooms and garlic
- Add olive oil to a large non-stick frying pan and lightly fry the mushrooms until they have browned
- Then add soya cream, chopped garlic, chopped parsley and a pinch salt of salt and pepper and simmer for a few minutes
- Once the spaghetti is cooked, drain it and add it to the creamy mushroom mixture and stir to combine
Please note that Nutrition information is a rough estimate