Creamy Vegan Mushroom Pasta
- Updated on May 26, 2025
This creamy vegan mushroom pasta isn’t just delicious – it’s also nutritious and filling, and ready in 20 minutes! The ingredients are super-simple, too.
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Why You’ll Love This Recipe
It’s perfect for a busy weeknight, or when you’re craving something comforting yet plant-based. Plus, it’s easy to make and customizable depending on your tastes or dietary needs.
It’s really easy to make in multiple servings, too. In my house, half of us hate mushrooms and half LOVE them, so it’s quite a divisive meal (to say the least).
Pro Tip
You’ll want a great sauté pan for this recipe to get those mushrooms perfectly browned and crispy. I recommend this Non-Stick Sauté Pan from Amazon – just right for creating the perfect creamy pasta!
Notes on Ingredients
- Mushrooms: These provide a rich, earthy flavor and are the star of this creamy pasta. I recommend using cremini or button mushrooms for the best texture and flavour, but honestly, any will do.
- Vegan Cream: For the creamy texture, we used soy cream, but you can substitute with coconut cream or any plant-based cream you prefer.
- Mustard: Adds a zesty kick to balance the creamy sauce. You can adjust the amount to taste.
- Pickles: These small, tangy pickles add an unexpected crunch and acidity that pairs beautifully with the richness of the pasta.
How to Make Creamy Vegan Mushroom Pasta
Ingredients:
- 160g penne pasta (or pasta of choice)
- 200g mushrooms, sliced
- 4 pickles, chopped
- 250ml vegan cream (soy or coconut)
- 2-3 tbsp mustard
- 2 cups arugula (rocket)
- Salt and pepper to taste
- 2 tbsp olive oil
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the penne until al dente, then drain and set aside.
Sauté the Mushrooms:
Heat olive oil in a pan over medium heat. Add the sliced mushrooms and sauté until browned (about 5-7 minutes). Season with salt and pepper.
Make the Creamy Sauce:
Lower the heat and add the vegan cream and mustard to the mushrooms. Stir until the sauce thickens slightly, about 2-3 minutes.
Combine:
Add the pickles and cooked pasta to the pan, stirring gently to coat. Add arugula and toss until wilted.
Serve:
Plate the pasta, adjust seasoning as needed, and enjoy!
Serving Suggestions
love pairing this creamy mushroom pasta with a simple green salad, some garlic bread, or roasted vegetables for a complete meal. Personally, I like to drink a chilled white wine or a refreshing sparkling lemonade alongside it – they really complement the creamy, earthy flavors of the dish.
Equipment
Ingredients
- 1 ½ cups penne pasta (or your fave pasta)
- 8 medium mushrooms
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 pickles
- 1 cup vegan cream
- 2-3 tbsp mustard
- 2 cups rocket (that’s arugula by another name)
Instructions
- Place a large pot on the stove and boil the penne pasta in salted water until al dente.1 ½ cups penne pasta
- Slice the mushrooms, heat up a frying pan on high heat and fry them with oil until they’re nicely browned. 3-4 minutes should do it. Season with salt and pepper. Chop up the pickles.8 medium mushrooms, 4 pickles, 2 tbsp olive oil, Salt and pepper to taste
- Let the frying pan cool down a bit, add the cream, and let it boil to reduce the liquid a little. 4. Add the mustard and the chopped pickles. Give it a quick taste test and add more mustard if desired.1 cup vegan cream, 2-3 tbsp mustard
- Drain the pasta when it’s ready.
- Add some rocket to a bowl, then a little pasta. More rocket, then more pasta. Leave a small well in the centre and tip in the sauce. Yummy!2 cups rocket
NOTES
Grab yourself some gluten-free pasta! There’s are plenty of options available now – lentil pasta is excellent. Jansen’s pro tip:
The mustard is a big source (or is that sauce?) of flavour here so do make sure you taste test and add more if needed! Regular cream also works if you can’t find/don’t want to use vegan cream.
Nutrition
Frequently Asked Questions (FAQs)
Can I use a different type of pasta?
Absolutely! You can use gluten-free pasta, spaghetti, or even zucchini noodles if you want a low-carb option.
Can I make this dish ahead of time?
Yes, the sauce stores well in the fridge for 2-3 days. Just reheat it gently before serving, and add the arugula fresh for the best texture.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, let the pasta cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 2 months. To reheat, simply warm it on the stove with a splash of plant-based milk.
You can also reheat it in the microwave in a suitable container.
Suggested Recipes
If you loved this creamy vegan mushroom pasta, here are a couple more pasta dishes you might enjoy:
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Comments
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2 comments
Hi Dave . I made this last night (June 5th). Easy to follow recipe but mine looked NOTHING like yours! Then I read to the bottom of the page where I found what is presumably your update, which I have to say is much prettier.
I reckon 200 g of mushrooms is way more than 8 but I do love mushrooms! I think I may have preferred the sauce sitting on top of the pasta but who cares, it tasted great and I got loads more mushrooms!
I used a plant based cream for the first time and it was really good, but maybe gave the sauce a slightly sweeter flavour ?
Also good advice not to hold back on the mustard and the pickles added a lovely crunch.
Thanks for the recipe, it’s a keeper.
Haha, well I have to admit that Hauke is very good at making the dishes look so pretty! He’s certainly better than me. Really glad you enjoyed it anyway, yes, the vegan cream can be sweeter for sure. I’ll be sharing lots more recipes over the next few weeks, so I hope you enjoy those, too. Thanks for writing 🙂