20-Minute Creamy Vegan Mushroom Pasta
Jan 12, 2021 (Last updated Jan 7, 2025) by Hannah Sunderani
20-Minute Creamy Vegan Mushroom Pasta
Hi guys! I’m back! And bringing you this 20-minute Creamy Vegan Mushroom Pasta recipe!
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!
But boy does it feel good to get back to my routine, and bring new recipes to the blog for your enjoyment. Starting with this deliciously comforting Creamy Vegan Mushroom Pasta.
This recipe is fast and simple to make, and so wholesome and comforting. Featuring a creamy coconut based mushroom sauce, with spinach and wholewheat spaghetti noodles.
Creamy Vegan Mushroom Pasta Recipe
This is a vegan pasta dinner recipe because it’s fast and easy to make. All-in-all it should take you 20 minutes to throw this dish together. The ingredient list is minimal, with just 12 ingredients, most of which you likely already have in your pantry.
To reiterate, this recipe is:
- creamy
- comforting
- easy weeknight dinner
- 20-minute recipe
- wholesome
- veggie loaded with mushrooms and spinach!
Watch the how-to video
Follow along with me and see exactly how to cook this creamy vegan mushroom pasta!
Cooking the mushrooms
A tip for cooking the mushrooms in this recipe is to do it in 2 batches. This way your mushrooms will brown beautifully. If you overcrowd the mushrooms, they won’t brown as well. The high water content might stop them from browning and instead they’ll be a little more grey and watery in texture.
Vegan Mushroom Pasta Sauce
Essentially, once you are done cooking the mushrooms you are ready to finish the pasta sauce. Add some thyme, garlic and sliced shallot to the mushrooms, then pour in the coconut milk. (A little all-purpose flour will also help to thicken the mixture). You will find all the details in the recipe instructions below.
Finally, I like to finish this dish by adding some spinach. (I’m a sucker for getting in your greens! and this is the perfect way to do so). Add the spinach to wilt and top with cooked spaghetti noodles. Mix everything together and voila – you have yourself an easy, creamy, wholesome dinner that everyone will adore. Mr. Two Spoons absolutely loved this one! Which is why I have given it my husband stamp of approval.
There really isn’t much more to know about mushroom pasta than that! You are well on your way to acing this recipe!
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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
LEAVE A COMMENT
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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!!!!!! ❤