Last updated on May 17th, 2022 at 10:30 am
A simple vegan mushroom pasta that is loaded with umami flavour and cooked from start to finish in a single pot in 15-minutes. Boom.
This recipe was originally posted January 24, 2021 and updated with new process images and recipe notes on Tuesday 1 March, 2022.
Nothing saves my vegan bacon during a busy week than a one-pot meal. Forgot to plan dinner? No worries, I got you. I created this recipe for a one-pot recipe spread I did for Nourish Magazine and it's a winner.
"WOW! This was such a hit! I am vegan however my partner is not and he was seriously impressed. He definitely wants to see this on the menu again." (Amy) ★★★★★
Things We Love About This One-Pot Recipe
This vegan mushroom pasta is a new favourite. It's:
- fuss-free with only one pot to wash up
- ready in less time than it takes to organise takeaway
- completely adaptable - add different greens, vegetables or spices
- deliciously creamy but dairy-free
- gluten-free adaptable.
A little stirring, a little love and this flavourful mushroom pasta is served. Let's do it.
Ingredients and Substitutions
Pasta: I use fusilli pasta but you could swap to a penne
Milk: Use soy or oat milk - they produces a thicker, creamier sauce. You can use almond or other types of dairy-free milk but I find oat and soy work best.
Curry Powder: I know it's a curveball but curry powder adds a touch of heat and tang. You could substitute in a pinch of chilli flakes or add some chopped thyme leaves for a more traditional flavour.
Mushrooms: Use your favourite mushrooms - I've made this pasta with Swiss, Cremini and Portobello mushrooms.
How To Make Creamy Vegan Mushroom Pasta
You'll find full instructions and measurements in the recipe card at the bottom of the post.
This vegan mushroom pasta is so simple.
Step 1 and 2: Take a large pot - large enough to hold the pasta - and sauté your shallots and garlic over medium heat.
After they are soft and wonderful throw in the mushrooms and thyme and cook them a touch. We are not looking to cook them through just get them started, around 2-minutes.
Step 3: Stir in the milk, soy sauce, curry powder and the stock. Add the pasta and cook, stirring occasionally, until almost al dente.
Step 4: Take the pot off the heat, throw in chopped spinach and vegan butter and let the pasta sit with a lid on for a few minutes.
Season with salt and pepper and dinner is done. So good! I've even been know to eat this mushroom pasta straight from the fridge without heating it up the next day. It makes a pretty delicious pasta salad. A happy coincidence.
So there you have it , a super quick and tasty dinner on the table in around 15+ minutes.
This pasta is lighter than the super creamy versions around and I like it this way. The sauce is in balance with the pasta and the mushrooms are allowed to shine.
Everything works...and that includes the curry powder. Trust me on that one 😉 Enjoy, x.
Tips For a Thicker Vegan Pasta Sauce
Tip #1. Use soy or oat milk. I find using soy milk or oat milk produces a thicker, creamier sauce. I have made this pasta with almond milk and it wasn't quite as silky.
Tip #2. Leave the pasta to sit for a little. As the pasta cools it will thicken.
Tip #3. Use chia seeds!
I know this sounds super weird but I discovered this little trick while developing my One-Pot Spaghetti with Olives and Lemon. Some pastas cook faster than others leaving less time for the sauce to reduce.
Fear not - a few teaspoons of chia seeds stirred though when you throw in the spinach will naturally thicken the sauce. They will soften and you won't even know they are there. The bonus is that chia seeds add fibre, antioxidants and protein to your pasta. Win.
No, but the texture is wonderful. The sauce coats all those curls but you can choose another pasta. I would go with a bow tie or penne to keep the cooking time the same.
Stored in an airtight container the pasta will keep well for 2 to 3 days in the refrigerator. Having said that, it won't be quite as saucy after chilling.
Sure. Just replace the pasta with gluten-free pasta and use gluten-free tamari instead of soy sauce. Simples.
Ok, I know the curry powder is a curveball ingredient but trust me, it's good. It adds the tiniest bit of warmth to the dish. You can swap it out for chilli flakes if you just can't go there.
After more pasta recipes? Try these:
If you like this recipe, please check out my cookbook. Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.
One-Pot Vegan Mushroom Pasta
- A large pot
- 2 tablespoon olive oil
- 2 shallots peeled and finely diced
- 4 garlic cloves peeled and minced
- 400 grams mixed mushrooms I used Portobello here but you can use any you like!
- 1 teaspoon fresh thyme leaves finely chopped
- 1 and ½ cups soy milk
- 1 tablespoon soy sauce or GF tamari sauce
- ¼ teaspoon curry powder
- 2 and ½ cups vegetable stock
- 350 grams fusilli pasta scant 4 cups
- 2 cups baby spinach finely sliced
- 1 tablespoon vegan butter
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the shallots and sauté for 2-3 minutes or until soft. Add the garlic and cook, stirring, for 30 seconds or until fragrant.
- Add the mushrooms and thyme and cook, stirring regularly for 2 minutes. Stir in the milk, soy sauce and curry powder, then add the stock.
- Add the pasta and stir it through the liquid making sure as much of it is submerged as possible. Bring the pot up to the boil and then reduce the heat to low/medium.
- Cook for 12-13 minutes, stirring regularly, until the pasta is almost al dente. You want it slightly less cooked than you would normally like it - it will continue cooking in the next step, don't worry.
- Remove the pot from the heat and throw in the baby spinach and the vegan butter. Stir again, season with salt and pepper and allow the pot to sit with a lid on for around 3-5 minutes. The pasta will finish cooking and the sauce will thicken.
- Serve with vegan parmesan and cracked pepper.
- Use soy or oat milk. I find using soy milk or oat milk produces a thicker, creamier sauce. I have made this pasta with almond milk and it wasn't quite as silky.
- Leave the pasta to sit for a little. As the pasta cools it will thicken.
- Use chia seeds. I know this sounds super weird but I discovered this little trick while developing my One-Pot Spaghetti with Olives and Lemon. Some pastas cook faster than others leaving less time for the sauce to reduce. Never fear! A few teaspoons of chia seeds stirred though when you throw in the spinach will naturally thicken the sauce. They will soften and you won't even know they are there. The bonus is that chia seeds add fibre, antioxidants and protein to your pasta. Win.