20-Minute Creamy Vegan Mushroom Pasta
Jan 12, 2021 (Last updated Apr 22, 2026) by Hannah Sunderani
Say hello to this cozy and comforting 20-minute Creamy Vegan Mushroom Pasta! It’s a nourishing recipe made with a simple vegan cream sauce from coconut milk, shallots and thyme. Tossed together with cooked spinach and mushrooms. The result is a creamy and veggie loaded pasta that you can feed your family, and it also makes for delicious leftovers!
I know it’s been a while since I posted here on the blog. Thank you for being so patient with me. The past few weeks were so busy with me finalizing my cookbook manuscript (launching Spring 2022!!!) that I didn’t have any time for my normal recipe creations and blog posting. I really want to bring you the best book possible, and so I poured all my resources into it.
And I must say, I am SO proud of my cookbook to-be. I think you guys are going to LOVE the recipes I’ve put together, so many of which tribute my time in France – and loaded with lots of healthy and wholesome dishes!
The Ingredients:
This recipe is so simple and straight forward, using simple pantry ingredients. Here’s what you’ll need:
- Whole-wheat spaghetti noodles: I’ve used whole-wheat spaghetti noodles for this recipe; they’re a family favourite. But of course you can substitute with your favourite noodle!
- Coconut Milk: I like to use full-fat canned coconut milk for a creamy and comforting sauce. I recipe tested this with light coconut milk and it was still delicious, but not as creamy. I also recipe tested with almond milk and oat milk, but it wasn’t as full-flavoured and satiating. I much preferred the canned coconut milk. If you don’t like the taste of coconut milk, then the next best option in my opinion is to use 1 1/2 cups cashew cream.
- All-purpose flour: Used for thickening to make our cream sauce. A little bit of flour when added to the pastas sauce makes a thick and delicious cream sauce when heated, similar in texture to an Alfredo! I wouldn’t skip this step or you’ll have a more watery sauce. If you’re trying to make this recipe gluten-free I would sub the flour with corn starch.
- Lemon: Fresh lemon juice really helps to brighten the sauce! Next best option would be apple cider vinegar.
- Thyme: This herb is earthy with slight lemon and floral undertones and lends itself nicely to our cream sauce! I much prefer fresh thyme over dried in terms of brightness and earthy flavour, and so I have used fresh thyme leaves in this recipe
- Spinach: Baby spinach adds a pop of green and ups the plant-points in this recipe. They’re wilted in the cream sauce, which takes mere minutes! I also recipe tested this with frozen and thawed spinach and it worked great!
- Mushrooms: Cremini mushrooms are also cooked in a frying pan until browned before the cream sauce is added. I love a mushroom loaded pasta! It feels meaty and hearty; a great meat-alternative for vegans for something like ground beef or ground turkey!
How to make this creamy vegan mushroom pasta
It’s so easy to make this creamy vegan mushroom pasta, anyone can do it! Here’s what to do:
Watch the how-to video:
Follow along with me and see exactly how to cook this creamy vegan mushroom pasta!
So there we have it! A simple, creamy and very comforting vegan mushroom pasta; made using coconut milk! And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
20-Minute Creamy Vegan Mushroom Pasta
Ingredients
- 8 oz whole-wheat spaghetti noodles (225 g)
- 4 tbsp olive oil divided
- 16 oz cremini mushrooms , sliced
- 2 shallots , peeled and finely chopped
- 3 cloves garlic , finely chopped
- 1 tsp thyme leaves
- 1/4 tsp fine sea salt
- 2 tbsp all-purpose flour
- 1 can coconut milk (13.5 oz/400ml)
- 5 oz spinach
- 1/2 lemon juiced
Instructions
- Start by bringing a large pot of salted water to a boil.
- Add 2 tablespoons of the olive oil to a large deep skillet and bring to medium-high heat. Cook 1/2 the batch of sliced mushrooms until browned, about 12 minutes. Transfer the mushrooms to a bowl and fry the second batch in the skillet using the same method, with 2 tablespoons of olive oil.
- Pour all the mushrooms back into the skillet and add the garlic, shallots, thyme, and salt. Cook for a few minutes, until the shallots are softened.
- Add the all purpose flour to the mushrooms and cook for 2 to 3 minutes. Then add the coconut milk, reduce heat to a low simmer. Add the spinach and lemon juice and cover with the lid to wilt the spinach. Keep the sauce on very low heat.
- Cook the spaghetti according to package instructions, until al-dente. Scoop the pasta out of the pot and into the mushroom sauce with 2 to 3 tablespoons of reserved pasta water to thin. Mix to combine and serve.
Watch The Video
Notes
Approvals
Nutrition
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Great recipe! I especially appreciated the instructions to cook the mushrooms in two batches instead to properly brown them, and when to start cooking the pasta (I’ve made the mistake of cooking the pasta first in the past). Additionally, I added 6 cloves of garlic, 1 tbs.of low-sodium Better that Bouillon (vegetable base), 1 tsp. garlic powder, 1 tsp. onion powder, lemon juice. My husband liked this recipe a lot and so did I.
What is the serving size?? I appreciate the nutritional value, please provide serving size, thank you.
Loved this dish. My spouse is a vegetarian I’m not. I added sea scallops on the side for me and added fava beans to
dish for protein for hubby.
So glad that you enjoyed the recipe Kellie!! And love that you made it your own with that boost of protein. 🙂
Excellent recipe, the shallots are a nice touch over regular onions. My boyfriend said this goes on the permanent menu!
I’m so happy to hear that Allison! My husband also likes this recipe since it’s so comforting! Glad you liked the shallots as well – I find it gives it a more mild/sweeter flavour than traditional onion. 🙂
I thought it was great. Just what I was looking for. The sauce was a little thin but maybe I didn’t add enough flour. I’m sure it’ll thicken as it sits but we ate it up so fast. Subbed rotini for spaghetti. Thank you!
is the nutrition breakdown for the whole recipe or per portion please?
Was so delicious! I just added extra garlic, thyme and salt! Love this dairy free recipe and the added spinach is perfect! I also used unsweetened coconut milk (recipe didn’t specify). Anyway it was a crowd pleaser at friend’s Fri night Game Night!
Absolutely delicious!
Thank you Lena! Glad you enjoyed it!
This was delicious and very easy to make. It indeed needed much more garlic and salt than the recipe suggests. I did like 6 cloves of garlic, albeit small ones and 4 times as much salt for my taste. I froze a pint and am hopeful it freezes well. Thanks, great recipe!
This was an insanely good recipe. me and my wife ate enough to serve four people. its really delicious and very comforting. one small tip, i found that it needed a lot more salt and garlic.
Hi Ben! I’m so glad you loved this recipe and love how you modified it a little to your taste preference with salt and garlic. I also really love garlic although I know it’s hit or miss with some people. Bet that extra garlic was delish!
I made this delicious recipe and added a few chopped sun-dried tomatoes right before adding the coconut milk, used fresh thyme and Rosemary, and doubled the garlic. It had great flavor and the sauce had a great consistency of not too creamy and not too wet.
Hi Angie! I’m so glad that you enjoyed this recipe so much. Your additions with the sun-dried tomatoes and herbs sound absolutely gorgeous! I’m going to give it a try next time! hehe. Thanks for sharing this very sweet comment. 🙂
Wow, awesomely delish! I used mixed mushrooms and used some different herbs ‘cuz I was out of thyme… I thought the coconut milk might be sweet, but it was just right! The dusting of flour really helps to thicken the sauce! This is a new go-to recipe for sure! Thanks!
Hi Susan! I’m thrilled you enjoyed the recipe@ We love it too! Mixed mushrooms sounds so tasty and love that you modified it with different herbs. Thanks for the comment!
So yummy; we added white wine and white wine vinegar, plus crushed red pepper. So creamy
That sounds so good Ellie! Really glad you enjoyed the recipe. 🙂
This tasted wonderful. I used more or less the same ingredients and quantities. Substituting onion for shallots, and adding some sugar, because I think I added too much lemon juice, and using only half a tin of coconut milk. I also added some chopped yellow pepper. I think cooking the mushrooms in 2 batches was an excellent idea.
Only comment I have at this moment is I CAN’T WAIT TO MAKE THIS!!!!!! ❤