Creamy Vegan Mushroom Pasta – Connoisseurus Veg

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 feels really fancy, but is actually pretty simple and easy to whip up.

We have mushrooms to thank for that! They’re excellent for loading up a dish with savory flavor while keeping things simple and plant-based. I’ve used mushrooms in the past to create super hearty, umami-packed dishes like vegan beef stew, mushroom paprikash, and mushroom pâté.

In this mushroom pasta recipe we’re cooking our mushrooms up with garlic, thyme, white wine, baby spinach, and a super decadent sauce. This meal is super indulgent and absolutely delicious. It’s perfect for a date night, but easy enough for a weeknight dinner!

Ingredients You’ll Need

• Dried pasta. I used fettuccine, but any pasta shape will do. Spaghetti, penne, and capellini are all great options.
• Olive oil.
• Mushrooms. We’re using cremini mushrooms, but just about any variety of fresh mushroom can be substituted. Button mushrooms, oyster mushrooms, shiitakes, and portobellos will all work!
• Garlic.
• Dry white wine. This adds a lot of flavor, but it can be omitted if you prefer to cook without alcohol. Keep in mind that not all wine is vegan, so check with Barnivore before you buy.
• Fresh thyme.
• Flour. All-purpose wheat flour is the thickener for the sauce. Whole wheat flour should also work.
• 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 a variety that’s thick and high in fat for best results. Even an unsweetened non-dairy coffee creamer would work!
• Baby spinach.
• Salt and pepper.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Cook the pasta according to the package directions, just until al dente.

I like to try to time it so that the pasta is finished around the same time as the sauce, but it’s no biggie if this doesn’t work out — just drain it and toss it with some olive oil to prevent sticking.

Heat up some oil in a skillet and add sliced mushrooms in a relatively even layer. Cook the mushrooms for a few minutes on each side, until they’re browned and tender.

Push the mushrooms to the side and add minced garlic. Sauté 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, using two tablespoons of oil for the first batch, and adding a tablespoon for the second.

Add the wine to the skillet, along with fresh thyme. Let it simmer briefly, until it reduces by about half.

Stir in the flour. It should coat the mushrooms and disappear into the oil and wine pretty quickly.

Begin slowly adding the coconut milk. Stir it up and be sure to scrape the bottom of the pan with a spoon to remove any crusted on bits. Add a teaspoon of salt at this time as well.

Bring the sauce to a simmer and let it cook until the sauce thickens a bit.

Stir in the spinach and continue cooking just until it wilts.

Add the pasta to the skillet and toss it a few times to coat it in sauce.

Take the skillet off of heat and season your vegan mushroom pasta with additional salt, if desired, and black pepper to taste.

Feel free to sprinkle on your favorite pasta toppers, like vegan Parmesan cheese, red pepper flakes, or chopped fresh parsley.

Leftovers & Storage

Leftover vegan mushroom pasta will keep in an airtight container in the fridge for 3 to 4 days. I don’t recommend freezing this dish, as the sauce might 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.

Ingredients

• 10
  ounces
  dried fettuccine pasta
  (or pasta shape of choice)
• 3
  tablespoons
  olive oil
  (or as needed), divided
• 16
  ounces
  cremini mushrooms,
  cleaned and sliced
• 3
  garlic cloves,
  minced
• ½
  cup
  dry white wine
• 1
  tablespoon
  fresh thyme leaves
  (or 1 teaspoon dried)
• 1
  tablespoon
  all-purpose flour
• ¾
  cup
  full-fat coconut milk
  (from a can)
• 1
  teaspoon
  salt,
  or more to taste
• 4
  ounces
  fresh baby spinach leaves
• Black pepper,
  to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions, until al dente.

2. Drain the pasta into a colander when done.

3. While the pasta cooks, coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.

4. Once the oil is hot, add a layer of mushrooms to the skillet. You’ll be cooking them in batches (see Note).

5. Cook the mushrooms for about 5 minutes on each side, until lightly browned. Transfer each batch to a plate when done and add oil to the skillet if needed.

6. Return any mushrooms to the skillet that you’ve removed, and push them all to the side to make a bit of space.

7. Add the garlic to the space that you’ve created. Sauté the garlic for about a minute, until very fragrant.

8. Stir in the wine and thyme. Bring the liquid to a simmer and let it cook until reduced by about half, about 4 minutes.

9. Add the flour and stir it in until it dissolves and coats the mushrooms.

10. Slowly add the coconut milk. Stir in 1 teaspoon of salt.

11. Bring the sauce to a simmer and let it cook for about 4 minutes, stirring frequently, until it thickens a bit.

12. Stir in the spinach and cook it in the sauce just until it wilts, 1 to 2 minutes.

13. Add the cooked pasta and use a fork or pair of tongs to toss it in the sauce. Cook the mixture for 1 to 2 minutes, until the pasta is hot.

14. Remove the skillet from heat and season the pasta with additional salt and black pepper to taste.

15. Divide onto plates and serve.

Recipe Notes

You’ll probably need to cook the mushrooms in two batches, unless you’re using a smaller skillet, which will require more batches. I cook mine in two batches using 2 tablespoons of oil for the first batch, and adding an additional tablespoon for the second batch.

Nutrition Facts

Creamy Vegan Mushroom Pasta

Amount Per Serving

Calories 530
Calories from Fat 203

% Daily Value*

Fat 22.6g35%

Saturated Fat 11.3g57%

Sodium 624mg26%

Potassium 989mg28%

Carbohydrates 64.6g22%

Fiber 4.9g20%

Sugar 5.7g6%

Protein 14.3g29%

Calcium 91mg9%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.