This vegan mushroom pasta is a tasty dish with sautéed mushrooms and smooth pasta all in a nice, simple sauce. It’s filling, easy to make, and perfect for mushroom lovers.
I enjoy cooking this because it smells so good while I’m stirring the mushrooms. Sometimes I add a little nutritional yeast for a cheesy flavor—I can’t help myself!
If you want to make it healthier, toss in some spinach or kale. It adds produce and keeps the meal fresh and colorful!
Ingredients & Substitutions
Mushrooms: I recommend using cremini or button mushrooms for their earthy flavor. I like sautéing them until browned for extra depth. If you prefer, portobello or shiitake work well, and fresh or dried varieties can be swapped depending on availability.
Garlic: Fresh garlic adds a bright, aromatic note. I peel and mince it finely; it cooks quickly and flavors the sauce beautifully. If pressed for time, garlic powder is a decent substitute—just start with half as much.
Olive oil: Good-quality olive oil helps develop a rich base. I heat it gently before adding ingredients. If you prefer, avocado oil or a light vegetable oil works fine—just keep the oil level moderate to avoid greasy pasta.
Vegan cheese or nutritional yeast: These add a cheesy, umami flavor. I love sprinkling nutritional yeast over the pasta for a cheesy kick. If using vegan cheese, pick a melty type. You could also try a touch of miso paste for added flavor.
Pasta: I use fettuccine or spaghetti, cooked al dente. To keep it gluten-free, try a chickpea or rice pasta. Save some cooking water to help loosen the sauce if needed; it helps the sauce cling better.
How do I avoid overcooking the mushrooms?
In the pan, mushrooms release moisture, so I sauté them over medium-high heat right after adding oil. Keep stirring to let excess water evaporate, and cook until browned and pleasantly firm. This process intensifies flavor and prevents sogginess.
- Start with a hot pan and enough oil.
- Add mushrooms in a single layer and don’t overcrowd.
- Sauté without stirring immediately—let them brown first.
- Stir frequently after, until water evaporates and mushrooms are golden.
How to Make Vegan Mushroom Pasta?
Ingredients You’ll Need:
For the Pasta:
- 8 ounces of your favorite pasta (such as linguine or spaghetti)
For the Mushroom Sauce:
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 15 minutes. Total time: 25 minutes.
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta. Cook according to package instructions until al dente. Drain and set aside.
2. Sauté the Mushrooms
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms. Cook for 5-7 minutes until browned and tender.
3. Add Garlic
Stir in minced garlic. Cook for 1 minute until fragrant. Be careful not to burn the garlic.
4. Make the Sauce
Pour in vegetable broth and soy sauce. Stir well. Cook for 2-3 minutes to let flavors combine. Season with salt and pepper.
5. Combine Pasta and Sauce
Add cooked pasta to the skillet. Toss to coat evenly with the mushroom sauce. Cook for another 2 minutes to heat through.
6. Serve
Transfer to plates. Garnish with chopped parsley. Serve immediately. Enjoy your vegan mushroom pasta!
