Go Back
–+ servings
Vegan Mushroom Pasta served on a blue plate with a silver fork
Print Recipe
5 from 21 votes

Vegan Mushroom Pasta

A delicious creamy Vegan Mushroom Pasta recipe made in under 15 minutes, using just 5 ingredients.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2
Author: James Wythe
Cost: £3.20

Equipment

  • Medium sized saucepan
  • Chopping Board
  • Knife
  • large non stick frying pan
  • Colander
  • tongs (optional)

Ingredients

  • 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

Instructions

  • 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

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 2 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: I don't recommend freezing this recipe.
Tip 1: Evenly slicing the mushrooms allows them to cook evenly.
Tip 2: The longer you simmer the sauce the thicker it will become.
Tip 3: You can use whatever style mushrooms you like with this sauce, king oyster work amazingly too! 

Nutrition

Calories: 356kcal | Carbohydrates: 39g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Fiber: 3g | Sugar: 2g