• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUBSCRIBE!
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUBSCRIBE!
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Vegan Entrees

    Creamy Mushroom Pasta

    Published: May 7, 2025 by Kathy Carmichael · This post may contain affiliate links.

    324 shares
    • Share
    • Tweet
    Jump to Recipe Jump to Video Print Recipe

    Create a vegan creamy mushroom pasta recipe in under 30 minutes! Loaded with marinated sautéed mushrooms in a thick, creamy sauce made with whole-food ingredients, this vegan mushroom pasta recipe is comfort food to die for!

    Creamy Mushroom pasta recipe on a plate served with parsley garnish.

    Nothing screams comfort food like vegan creamy mushroom pasta. So, when I walked into the farmer's market, I found an array of mushrooms. Typically, I have to shop at an Asian market to find different types of mushrooms. Today, however, the farmers market surprised me with various mushrooms to cook my vegan creamy mushroom pasta recipe. 

    Jump to:
    • The Benefits of Eating Mushrooms
    • Vegan Mushroom Pasta Ingredients
    • Vegan Mushroom Pasta Ingredient Substitutions
    • Shallots and Leeks
    • How to Make Vegan Mushroom Pasta
    • Serving Suggestions
    • Recipe FAQs
    • Tips
    • Vegan Pasta Recipes You'll Love!
    • 📖 Recipe
    • 💬 Reviews

    A beautiful, aromatic, creamy mushroom sauce coats hot-cooked spaghetti noodles in this quick dish. Although I chose spaghetti noodles for this creamy mushroom sensation, any noodle, shape, and size, or gluten-free, can be used for this mushroom pasta recipe. 

    The Benefits of Eating Mushrooms

    Mushrooms on a cutting board.

    I love mushrooms, but I've learned over time mushrooms should be cooked and never eaten raw.  Others debate this issue, but as a rule, I always cook my mushrooms. 

    According to Joel Fuhrman, MD, in his article "Mighty Mushrooms: Boost Immune Function and Brain Health and Guard Against Cancer," claims mushrooms are one of the best sources of healing properties:

    • Strengthen the immune system.
    • Breast cancer prevention effects.
    • Protects the brain from oxidative stress. 
    • And mushrooms should only be eaten cooked. This is because several raw culinary mushrooms contain small amounts of a potentially carcinogenic substance called agaritine, and cooking mushrooms significantly reduces agaritine content.

    With that said, I eat cooked mushrooms often and add them to many recipes. 

    Vegan Mushroom Pasta Ingredients

    I am adding white wine to the keel and onion mixture in a pan on the stove.
    • Whole Grain Spaghetti: Whole-wheat pasta is made with the whole grain kernel, retaining what makes it most healthy and desirable.
    • Mushrooms: I chose various mushrooms with different textures and flavors.
    • Shallot: Shallots have a delicate and sweet flavor with a hint of sharpness, while onions bring a more intense heat. 
    • Leeks: Leeks taste like a mild version of an onion, with the same base flavor but far less intensity. They are delicate and sweeter than other members of their cultivar group. Traditionally, the white part and light green middle are eaten, while the green tops are often discarded.
    • Garlic: I prefer using fresh cloves of garlic as opposed to jarred garlic.
    • Dry White Wine: I used a mini bottle of Chardonnay. I buy mini bottles of red and white wine, so I have it on hand for cooking.
    • Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I often use it.
    • Tomato Paste: The tomato paste gives the sauce a rich, robust flavor.
    • Raw Cashews: The raw cashews provide the creaminess to the pasta; however, look below for ingredient substitutions for nut-free options.
    • Nutritional Yeast: The nutritional yeast provides vitamin B12 and a cheesy flavor.
    • Dijon Mustard: Dijon mustard gives the mushroom pasta a bold flavor.

    Vegan Mushroom Pasta Ingredient Substitutions

    • Choose any pasta type of shape you prefer.
    • Any combination of mushrooms or a single type of mushroom works well.
    • Red onion is often a substitute for shallots.
    • Green onions substitute leeks in recipes.
    • Garlic flakes, also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: Use ⅛ teaspoon of garlic powder in place of each clove.
    • Try alcohol-free white wine, white grape juice, or lemon juice instead of wine.
    • Tomato sauce or even ketchup replaces tomato paste.
    • Instead of cashews, use silken tofu, plain plant-based yogurt, sunflower seeds, or white beans for a nut-free option. Or use ¼ cup of flour of your choice.
    • Miso paste, soy sauce, coconut aminos, or Tamari often replace nutritional yeast in recipes.
    • Stone-ground mustard is an immediate replacement for Dijon mustard.

    Shallots and Leeks

    I'm a savory sauce lover. However, making a healthy, savory sauce requires the right combination of whole-foods ingredients.

    For instance, leeks and shallots work perfectly together to create the start of a beautiful, naturally flavored sauce. Then, the rest comes together in one pan.

    Shallots are sweet and mild with a flavor of garlic and onions. The flavor is delicate, but the pungency is stronger than other onions.

    On the other hand, Leeks have an even milder flavor and taste more like green onions.

    Together, however, leeks and shallots create perfect harmony in a pan. 

    But remember, leeks are very dirty with layers of hidden debris. As a result, be sure to cut the leafy ends and the end root.

    Then, make a slit down the length of the leek, and wash the dirt between the layers. 

    Once the leeks and shallots are minced, saute them with garlic and add a little white wine. 

    As a tip, I buy mini bottles of Chardonnay for cooking to avoid drinking the rest (haha).

    How to Make Vegan Mushroom Pasta

    Creamy mushroom pasta recipe on a plate served with broccolini and garnished with parsley on the table.

    Cooking the Shallots and Leeks

    1. First, I used my Cuisinart Mini Chopper to mince the shallots, leeks, and garlic. Even though you can dice the shallots and garlic, I prefer the smaller ones to avoid large chunks of either in the sauce. 
    2. Once minced, place the shallots and onions in a skillet and saute until the shallots are translucent and begin to brown in the pan.
    3. Then, add the white wine, which immediately causes the shallots and garlic to carmelize.
    4. Next, add a little vegetable broth, reduce the heat to low, and allow the vegetable broth to dissipate before adding the tomato paste.
    I am whisking the tomato pasta into the onion mixture.

    Making the Cashew Cream

    1. In the meantime, combine the raw cashews, vegetable broth, dijon mustard, and nutritional yeast, and blend using a high-speed blender until creamy. 
    2. Then, add the cashew cream and whisk into the pan.
    3. Ultimately, the sauce will thicken as the ingredients are whisked together. This takes a little time, so wait until it thickens.
    Creamy mushroom sauce in a pan with a whisk.

    Marinating/Cooking the Mushrooms

    I am sauteing mushrooms in a skillet in the marinade.
    1. To give the mushrooms a savory taste, marinate them before sauteing them and adding them to the creamy mushroom pasta.
    2. Also, I cooked the mushrooms separately to ensure they were firm in texture and cooked to a savory brown color. 
    3. When the mushrooms are cooked, and the pasta is drained, I add the noodles to the cooked sauce, tossing the pasta in the sauce. 

    Serving Suggestions

    I am adding whole-grain spaghetti to the creamy mushroom sauce.
    • To serve, place the pasta tossed in the mushroom sauce on individual plates, top with sautéed mushrooms, and garnish with parsley.
    • I also serve it with roasted broccolini to eat my greens. 
    • And crusty bread is a must for getting every last bit of the savory sauce.

    Recipe FAQs

    What are the benefits of eating mushrooms?

    Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing severe health conditions like Alzheimer's, heart disease, cancer, and diabetes.

    Which mushrooms have the most health benefits?

    Lion's mane is the miracle mushroom and one of the healthiest medicinal mushrooms you can get in your diet. It can benefit both mental and physical health. This adaptogenic mushroom has been shown to reduce symptoms of anxiety and depression, improve memory, and combat sleep disorders.

    Are mushrooms a superfood?

    They also pack a nutritional punch, are loaded with vitamins, promote a healthy immune system, and boost bone health. That's why they are considered a superfood.

    Tips

    • Marinating the mushrooms beforehand gives them a bold, more pronounced flavor. However, you can saute the mushrooms without marinating them, and the dish is still divine.
    • Instead of cashews, use silken tofu, plain plant-based yogurt, sunflower seeds, or white beans for a nut-free option. Or use ¼ cup of flour of your choice.
    • If using flour instead of cashews, blend with a small amount of vegetable broth to avoid clumping.
    • Please add additional roasted or sauteed vegetables if you'd like. For example, I love broccoli and cauliflower in this dish.
    • Serve with a large Italian chopped salad or beet salad and some crusty bread.

    Try this vegan creamy mushroom pasta for a quick and easy meal in under 30 minutes! It's to die for!

    Vegan Pasta Recipes You'll Love!

    • Mexican Pasta Salad Recipe
      Vegan Mexican Pasta Salad
    • vegan zucchini pasta recipe
      Vegan Zucchini Pasta Recipe
    • Roasted Vegetable Pasta Salad
    • Thai noodle salad
      Vegan Thai Noodle Salad

    If you love this vegan creamy mushroom pasta recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Creamy mushroom pasta

    Creamy Mushroom Pasta

    Kathy Carmichael
    Create a creamy mushroom pasta recipe in under 30 minutes! Loaded with marinated sauteed mushrooms in a thick and creamy sauce made with whole-food ingredients, this mushroom pasta recipe is comfort food to die for!
    4.91 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Entrees
    Cuisine American
    Servings 4 servings
    Calories 352 kcal

    Ingredients
      

    Mushroom Sauce

    • 1 shallot minced (cut smaller than diced)
    • 1 leek minced
    • 4 cloves garlic minced (fresh is best)
    • ¼ cup dry white wine I used a mini bottle of Chardonnay
    • 2 cups vegetable broth
    • 2 Tablespoons tomato paste

    Cashew Cream

    • ¼ cup raw cashews
    • ½ cup vegetable broth
    • 2 Tablespoons Nutritional Yeast
    • 1 Tablespoon Dijon mustard

    Other Ingredients

    • 16 ounces mushrooms variety, sliced thin
    • 2 Tablespoons soy sauce or Tamari
    • 1 clove garlic minced
    • 2 teaspoons liquid smoke (I used Hickory)
    • 8 ounces pasta of choice I used whole-grain spaghetti
    • Parsley garnish shopped

    Instructions
     

    Prepare Mushrooms

    • Clean and slice mushrooms.
    • Place mushrooms in a container or ziplock bag and add soy sauce (or Tamari), garlic, and liquid smoke.
    • Shake to combine and place in the refrigerator for at least 30 minutes, preferably overnight.  
    • Pour the mushrooms and remaining marinade into a skillet and cook over medium-low heat until brown.
    • Add a little vegetable broth if the mushrooms and garlic stick to the pan. Water can also be used. Cook mushrooms until golden brown.

    Making the Creamy Mushroom Sauce

    • Place the shallots and leeks in a separate skillet and saute in the pan until the shallots are translucent and begin to brown.
    • Then, add the white wine, which immediately causes the shallots and garlic to caramelize.
    • Next, add ½ cup of the vegetable broth, reduce the heat to low, and allow the vegetable broth to dissipate before adding the tomato paste.
    • Whisk in the tomato paste.

    Cashew Cream for Sauce Thickening

    • In the meantime, combine the raw cashews, vegetable broth, dijon mustard, and nutritional yeast, and blend using a high-speed blender until creamy. 
    • Then, add the cashew cream, whisk, and the rest of the vegetable broth.
    • Ultimately, the sauce will thicken as the ingredients are whisked together and heated through. Be patient; it takes a few minutes.
    • Add more vegetable broth to thin if it is too thick.

    Cooking the Pasta and Serving

    • Prepare the pasta according to the package directions.
    • Drain the pasta.
    • Add the pasta to the sauce and gently toss.
    • Using tongs, place a serving of creamy pasta on each plate.
    • Add sautéed mushrooms and parsley.
    • Enjoy!

    Video

    Notes

      • Marinating the mushrooms beforehand gives them a bold, more pronounced flavor. However, you can saute the mushrooms without marinating them, and the dish is still divine.
      • Instead of cashews, use silken tofu, plain plant-based yogurt, sunflower seeds, or white beans for a nut-free option. Or use ¼ cup of flour of your choice.
      • If using flour instead of cashews, blend with a small amount of vegetable broth to avoid clumping.
      • Please add additional roasted or sautéed vegetables if you'd like. For example, I love broccolini and cauliflower in this dish.
      • Serve with a large Italian chopped salad, beet salad, and some crusty bread.
      • For a pasta-free option, try zucchini, carrot, or sweet potato noodles. 

    Nutrition

    Calories: 352kcalCarbohydrates: 60gProtein: 16gFat: 1gPolyunsaturated Fat: 1gSodium: 417mgPotassium: 808mgFiber: 5gSugar: 8gVitamin A: 809IUVitamin C: 9mgCalcium: 49mgIron: 3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

    I'll Send You New Recipes When I Post!

    Invalid email address
    We promise not to spam you. You can unsubscribe at any time.
    Free Recipes On The Way! :)- Kathy

    More Vegan Entrees

    • Creamy corn Pasta recipe
      Creamy Corn Pasta Recipe
    • Vegan Mushroom Risotto
    • Cowboy Caviar
    • Summer Vegetable Enchiladas

    Reader Interactions

    Comments

      4.91 from 21 votes (18 ratings without comment)

      Did you make this recipe? Leave a reply below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Stacie Mense

      May 08, 2025 at 3:22 pm

      5 stars
      Every recipe I try turns out wonderfully. Thank you, Kathy.

      Reply
      • Kathy Carmichael

        May 09, 2025 at 5:19 am

        Hi Stacie, I'm so glad to hear it. Thank you for teh feedback. I appreciate you taking the time to rate the recipe and comment.

        Reply
        • Rebecca Erickson

          May 10, 2025 at 8:13 am

          5 stars
          Wow! This looks so yummy, I love all your recipes! Your my go to when I'm looking for a new recipe. Couple of questions, my hub is not a big mustard fan, is the mustard in this recipe more of a background flavor? Second question, what kind of nonstick pans do you use. I usually use stainless but for sauces a nonstick would be nice.

          Reply
          • Kathy Carmichael

            May 11, 2025 at 5:33 am

            Hi Rebecca! He won't even know the mustard is in there. It is for depth of flavor, no mustard taste at all. And I buy scan pans. Love them! Let me know what you and the hubs think about the recipe.
            I look forward to hearing from you.

            Reply
    2. Donna Reeves

      June 02, 2024 at 7:23 pm

      5 stars
      This was outstanding. It was complicated enough that it took two cooks more than an hour to make. It was worth the effort and we will make it again. We microwaved the mushrooms for 3 minutes in a powerful microwave. I added garlic powder to the mushrooms and fresh garlic to the Sauce. It was absolutely wonderful. Thank you.

      Reply
      • Kathy Carmichael

        June 03, 2024 at 6:29 am

        Donna, I'm so glad you liked it. Thank you for the feedback. I appreciate you taking the time to rate the recipe and comment.

        Reply
    3. Tammy

      January 15, 2024 at 6:41 pm

      Just made this tonight and OMG!!
      It had a lot more steps than I am used to but I got it done and boy was it worth it!! We couldn’t get enough! I wish I had doubled the recipe but I sure will next time! So yummy 😋

      Reply
      • Kathy Carmichael

        January 15, 2024 at 7:46 pm

        Hi Tammy, I'm so glad you liked the recipe. Thank you for the feedback. That extra step of marinating the mushroom is a game changer.

        Reply
    4. Sarah Lausevic

      December 30, 2022 at 11:57 am

      I have made this recipe 3 times. I always double it. It is fantastic!! I mean really really good. It's in my every other week rotation for meal planning.. My husband and I fight over the leftovers. It is fabulous as it is, though i do add more liquid and like to serve it over rice. My hisband liked it best when I added 2 teaspoons of minced ginger with the garlic. I think the wine brings more depth of flavor so don't skip it.

      Reply
      • Kathy Carmichael

        December 30, 2022 at 2:59 pm

        Hi Sarah, thank you for the feedback. I love the addition of ginger to the sauce. I will have to give that a try. Thank you for reaching out. Have a Happy New Year!

        Reply
    5. Dairy free lady

      September 06, 2021 at 9:31 am

      Hi,
      Really dying to try this recipe! I have an allergy to garlic which makes pasta dishes a bit of a nightmare! What do you think would make a good sub for this in this recipe? Thanks

      Reply
      • Kathy Carmichael

        September 06, 2021 at 12:33 pm

        Hi! Thanks for reaching out. Chives or shallots are great substitutes for garlic. Let me know how it turns out. I hope you enjoy the recipe.

        Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Light and Delicious Vegan Spring Food Recipes

    • Sweet potato sandwch
      Pulled Pork Sweet Potato Sandwich
    • Mediterranean Salad With Chickpeas recipe
      Mediterranean Salad with Chickpeas
    • curried chickpea salad recipe
      Vegan Curried Chickpea Salad
    • Best Chickpea Egg Salad
    • Vegan pineapple coleslaw
      Vegan Pineapple Coleslaw
    • BBQ Jackfruit Recipe
      BBQ Jackfruit Sandwich

    Top 50 Recipes Cookbook

    Popular Vegan Dishes

    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • mango salad
      Simple Mango Kale Salad
    • lentil meatloaf
      The Best Vegan Meatloaf
    • vegan chicken salad
      Best Vegan Chicken Salad
    • easy bean salad recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Easy Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    324 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.