Creamy Vegan Mushroom Pasta
This creamy vegan mushroom pasta is a super easy, 1 pot meal perfect for weeknights or fancy enough for a date night dinner. Packed with earthy mushrooms, truffle oil, and hints of garlic, this no-boil pasta dish is vegetarian and vegan friendly but will please omnivores as well!
For step by step photos and a how-to video visit: https://tyberrymuch.com/creamy-vegan-mushroom-pasta/
why we love this recipe
This pasta is seriously SO easy. You only need one pot to make it, there’s absolutely no boiling (in a separate pot) required, and it makes a ton of food. So if you love leftovers as I do, this is your recipe! I love a good creamy pasta and this creamy mushroom pasta recipe checks all of the boxes. It uses a roux, dairy-free milk, and dairy-free cheese to create an unbelievably creamy texture. This recipe uses truffle oil for some added earthy flavor but this is completely optional.
the vegan mushroom pasta ingredients
This mushroom pasta is full of flavorful ingredients like cremini mushrooms, truffle oil, shallots, and garlic. While this no-boil pasta is completely dairy-free, it’s still amazingly creamy and comforting.
To make this recipe, you’ll need to gather the following ingredients:
- Medium Shells, or another short pasta
- Black Pepper
- White Wine
- Dairy Free Milk, like unsweetened almond milk or soy milk
- Veggie Stock
- Cremini Mushrooms
- Vegan Butter, I used Country Crock Plant Butter
- Truffle Oil, optional (substitute olive oil)
- Sea Salt
- Vegan Mozzerella, like Violife or Daiya
Creamy Vegan Mushroom Pasta
- 3 tbsp vegan butter, like Country Crock Plant Butter
- 1 tbsp truffle oil, optional (sub. olive oil)
- 2 shallots, sliced thin
- 4 cloves garlic, minced about 2 ½ tbsp
- 4 cups sliced cremini mushrooms, (about 12 oz)
- ¼ cup dry white wine
- ¾ tsp sea salt, adjust to taste
- ½ tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp maple syrup, optional but recommended
- 3 tbsp all-purpose flour
- 3 ½ cups medium shells, or other short pasta
- 1 ½ cups unsweetened dairy-free milk (like almond milk), divided
- 2 cups veggie broth
- ½ cup shredded vegan mozzarella, like Daiya or Violife
- In a large stockpot or dutch oven melt the vegan butter. Add the truffle oil (or sub olive oil), shallots, garlic, and mushrooms.
- Saute the veggies, stirring occasionally, until the mushrooms are mostly cooked down.
- Add salt, pepper, garlic powder, maple syrup (if using), and flour. Stir until the flour coats all the vegetables.
- Pour in the white wine to deglaze the pot. Simmer until most of the liquid is gone.
- Add in the pasta and then 1 cup of dairy-free milk and 2 cups of veggie broth. Simmer for 10 minutes covered, stirring occasionally.
- After 10 minutes, uncover and add the remaining 1/2 cup of dairy-free milk & the vegan cheese and simmer for another 10 minutes or until the pasta is cooked. If the pasta looks dry, stir in up to another 1 cup of dairy-free milk (see notes).
- Top with fresh herbs and a sprinkle of vegan cheese and serve warm.
- Adjust the salt levels to taste. The salt and seasonings may need to be adjusted based on the type of vegetable broth you use.
- Based on the type of pasta you use, you may need to add more or less dairy-free milk. After 10 minutes of boiling, check the liquid levels. Add the remaining 1/2 cup of dairy-free milk. If it looks like your pasta needs more liquid, add up to 1 cup extra depending on how much liquid your pasta absorbs while cooking.
- Please note: Not all wines are vegan. You can use Barnivore.com to check and see if your wine is vegan-friendly.
- Truffles are technically vegan since they're fungi, however, the method for harvesting them might not be considered vegan for some people. Most cheaper oils are made with synthetic extracts that mimic the aroma of real truffles. You can find out more in this article. If you're on the fence on whether truffles are vegan-friendly, opt for an artificially flavored truffle oil or opt for regular olive oil instead.