This creamy vegan mushroom pasta is about to become your go-to midweek meal. The sauce is beautifully balanced and full of the tastiest savory flavors. This quick and easy recipe comes together in under 30 minutes. This makes it a perfect mid-week meal.

If you love trying out new recipes, check out this artichoke and spinach pasta. It’s just as creamy and delicious! Another one not to miss is my vegan sausage pasta.

Why You’ll Love This Creamy Vegan Mushroom

Rich and creamy: This creamy mushroom sauce has a luscious, velvety, and creamy texture. It is just as satisfying as a regular dairy-based version.
Healthier option: Vegan mushroom pasta is a healthier alternative to traditional creamy pasta dishes. It is free from the saturated fats and cholesterol found in dairy cream. Instead, it uses plant-based ingredients that are lower in unhealthy fats and packed with nutrients.
Customizable: This vegan mushroom pasta recipe is a great base to add to. Whether you prefer a garlicky kick, some lemon, or extra nutritional yeast for a cheesy flavor. Adjusting it is super easy.
Quick and easy to make: Creamy vegan mushroom pasta is a simple dish to whip up. This makes it perfect for busy weeknights.
A real crowd-pleaser: Whether you’re vegan or not, this dish will be a hit.

Ingredients and Substitutions

Yellow onions: These add a sweet and slightly pungent overall flavor.
Olive oil: Use high-quality extra-virgin olive oil if you can. Use avocado or another vegetable oil in its place.
Mushrooms: Choose your favorite type of mushrooms or a mix of varieties for a more complex flavor profile. Oyster mushrooms, shiitake, cremini mushrooms, or white button mushrooms all work well in this recipe. Make sure to clean and slice them evenly to ensure even cooking. You can also buy pre-cut and sliced mushrooms to save time.
Spinach: Fresh spinach adds a vibrant green color and a nutritional boost to the dish. You can use baby spinach or roughly chopped mature spinach leaves. Kale is a great alternative to spinach. You might want to cook it for a little longer.
Unsweetened plain plant milk: Go for neutral-flavored, unsweetened plant milk like almond milk, soy, oat milk, or coconut milk. It helps create creamy pasta sauce without the need for dairy while keeping the flavors balanced. Heavy cream works well if you aren’t vegan.
Oil or melted vegan butter: You can use oil or melted vegan butter to sauté the onions and mushrooms.
Salt: Adjust the amount of salt to your taste, but be mindful not to over-salt the dish. I love to use sea salt in my cooking.
Vegan tortellini: Kite Hill is a great brand that offers delicious vegan tortellini. Cook the pasta until al dente.
Vegan parmesan: You can either use store-bought vegan parmesan. You can also make your own by blending nuts (like cashews or almonds) with nutritional yeast and salt.

Pro Tips and Tricks

Choose fresh and quality ingredients: Although it’s a simple dish, you still want to make sure you choose great quality ingredients.
Season the mushrooms: Sprinkle a pinch of salt and black pepper on the mushrooms while sautéing to draw out their natural flavors and help them release their moisture evenly.
Don’t overcook the spinach: If using fresh spinach, add it to the pasta for 2-3 minutes of cooking or simply wilt it in the hot pasta before serving. This prevents the spinach from becoming too soft and preserves its vibrant green color.
Save pasta water: Before draining the pasta, reserve a cup of cooking water. This starchy water can be used to thin out and bind the sauce. This can make it even creamier without adding extra plant milk.
Cook tortellini al dente: Cook the vegan tortellini al dente, so it retains a good bite and doesn’t become too mushy.
Reheat with care: Gently reheat the pasta over low heat on the stovetop if you have leftovers. Add a splash of plant milk or a bit of reserved pasta water while reheating to prevent it from drying out.

Variations and Add-Ins

Roasted garlic: Add roasted or baked garlic to the creamy sauce. Garlic powder works, too but roasted fresh garlic is ideal.
Gluten-free: Use gluten-free pasta to turn this recipe gluten-free.
Sun-dried tomatoes: Chop sun-dried tomatoes and add them in.
Artichoke hearts: Toss in some marinated or canned hearts for a unique texture and a subtle, slightly tangy taste.
Cherry tomatoes: To balance this recipe with some acidity and sweetness, stir in roasted ripe cherry tomatoes at the end.
Fresh herbs: Stir in chopped fresh herbs like rosemary, sage, or fresh herbs for extra flavor. Fresh parsley is another delicious herb to add to vegan pasta recipes.
Vegan bacon or plant-based sausage: Crumble some vegan or plant-based sausage into the pasta to add a smoky taste.
White wine: White wine’s acidity balances the sauce’s richness. Lemon juice has a similar effect.
Vegan cream cheese: For an even creamier texture, mix some vegan cream cheese into the sauce. Cashew cream is another lovely ingredient to thicken the sauce with.
Vegan pesto: Swirl in a spoonful of vegan pesto into the sauce.
Lemon zest: Add some freshly grated lemon zest to brighten the dish. This is a great way to balance the sauce in this rich pasta dish.

Make Ahead Instructions and Storage

Store any leftover cooked pasta in an airtight container in the refrigerator. Make sure to transfer the pasta to the container as soon as it has cooled down to room temperature. Properly stored, eating for up to 3-4 days will remain safe.

If you have stored the pasta, sauce, and other ingredients separately, you can keep them in individual airtight containers in the refrigerator. If you plan to store the pasta for future meals, consider portioning it into smaller containers. This way, you can reheat only what you need each time without reheating the entire batch.

Reheating

To reheat the creamy vegan mushroom pasta, gently warm it in a skillet or pot over low to medium heat. Add a splash of plant milk or reserved pasta water to help loosen the sauce if it thickened in the fridge. Stir occasionally to ensure even heating. Avoid overheating to prevent the pasta from becoming too soft or the sauce from separating.

Freezing

While this creamy pasta dish is best enjoyed fresh, you can freeze any leftovers for longer-term storage. Allow the pasta to cool completely before transferring it to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing the container. Frozen creamy vegan mushroom pasta can be stored for 2-3 months.

Place frozen pasta in the refrigerator overnight or use the defrost setting on your microwave to thaw frozen pasta. Once thawed, reheat the pasta following the same gentle heating instructions mentioned for refrigerated pasta.

Note that frozen and thawed spinach can become wilted and lose its texture. When reheating the frozen pasta, consider adding fresh spinach instead of including it in the frozen batch.

FAQs

Can I use any type of mushrooms for the vegan pasta?

Yes, you can use any type of mushrooms you prefer or have available. Popular choices include cremini, button, portobello, shiitake, or oyster mushrooms.

Can I make the sauce nut-free?

Absolutely! If you have nut allergies or prefer a nut-free option, you can use alternatives like silken tofu, cooked white beans, or sunflower seeds to create a creamy texture for the sauce. Just make sure to adjust the seasoning and flavors accordingly.

How can I add extra protein to the dish?

To boost the protein content of the creamy mushroom pasta, consider adding plant-based protein sources like tofu, tempeh, or cooked lentils.

Can I make the creamy mushroom vegan pasta gluten-free?

Yes, you can easily make this recipe gluten-free by using gluten-free pasta instead of regular wheat-based pasta. There are various gluten-free pasta options available, such as rice, corn, quinoa, chickpea, or lentil pasta, which will work perfectly in this dish.

INGREDIENTS

Caramelized Onions

2 tablespoons olive oil
2 large yellow onions, thinly sliced
1/4 teaspoon salt

Creamy pasta sauce

1 tablespoon olive oil
8 oz mushrooms
8 oz spinach
1 cup unsweetened plain plant milk
⅓ cup oil or melted vegan butter
1/4 teaspoon salt
9 oz vegan tortellini, I used Kite Hill
black pepper, for serving
vegan parmesan for serving

METHOD

Caramelized Onions

Heat the olive oil on medium-high heat in a large skillet. Add sliced onions and cook for about 10 minutes, constantly stirring.
Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir as onions brown even more without burning. Add a pinch of salt over the onions.
Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure the onions don’t burn or stick to the bottom of the pan.
Remove the onions from the skillet onto a plate.

Creamy Sauce

Add the plant milk and vegan butter to a bowl and mix well using a whisk or immersion blender. Set aside
Heat the olive oil on medium heat. Add sliced mushrooms and sprinkle with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
Add back the caramelized onions.
Add plant milk mixture and salt to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer. Keep stirring while the sauce simmers for a couple of minutes.

Tortellini

Cook tortellini according to package instructions.
Add tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
Top with cracked black pepper and grated vegan parmesan when serving.