Gluten-Free Vegan Recipes / Vegan Mains

One Pot Vegan Mushroom Pasta

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Last updated on September 23rd, 2020 at 08:32 pm

Nothing saves my vegan bacon during a busy week than a one-pot meal. Forgot to plan dinner? No worries, I got you covered. This vegan mushroom pasta is silky, loaded with flavour and cooked from start to finish in a single pot. Are you ready to save time cooking dinner tonight? Then to the kitchen we go…

A bowl of mushroom pasta sitting on a rustic wooden table near a window

I created a version of this recipe for a one-pot recipe spread I did for Nourish Magazine. I am becoming a bit of a ninja at one-pot meals. They are just so dang easy and this pasta is no exception. I mean, what’s not to love? Less dishes, less fuss and less prep. A little stirring, a little love and this flavourful mushroom pasta is served.

If saving time is your jam, grab a pot and let’s make dinner in under 20-minutes. Boom.

A close up image of mushroom pasta in a white bowl.

This vegan mushroom pasta is so simple. Take a large pot – large enough to hold the pasta – and sauté your shallots and garlic. After they are soft and wonderful throw in the mushrooms and thyme and cook them a little. We are not looking to cook them through just get them started, around 2-minutes.

An overhead image of vegan mushroom pasta ingredients.
Two side my side images of the mushrooms cooking in pot and the pasta being added.

Stir in the milk, soy sauce, curry powder and the stock. Add the pasta and cook, stirring occasionally, until almost al dente. 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.

Two side by side images of a mushroom pasta cooking in a pot

Season with salt and pepper and dinner is done. Yum! 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 20-minutes. This pasta is lighter than the super creamy versions around and I like it this way. The sauce is in balance with pasta and the mushrooms are allowed to shine. Everything works…and that includes the curry powder. Trust me on that one 😉 Enjoy, x.

Pro Tips to a Thicker Vegan Pasta Sauce

  • 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.
A man holding a bowl of pasta

Faqs

Do I have to use fusilli pasta?

No, but the texture is wonderful. The sauce coats all those wonderful curls but you can choose another pasta. I would go with a bow tie or penne to keep the cooking time the same.

Does this pasta keep well?

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.

Can I make this gluten-free?

Sure. Just replace the pasta with gluten-free pasta and use gluten-free tamari instead of soy sauce. Simples.

But I don’t like curry powder…

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.

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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.

A wide shot image of a bowl of  pasta sitting no a rustic wooden table near a window
a bowl of mushroom pasta on a table

One-Pot Vegan Mushroom Pasta

Forgot to plan dinner? No worries, I got you covered. This vegan mushroom pasta is silky, packed with flavour and cooked in a single pot.
5 from 2 votes
Print Pin Rate
Course: Main
Cuisine: Italian | Pasta
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 288kcal
Author: Amanda Logan

Equipment

  • A large pot

Ingredients 

  • 2 tbsp olive oil
  • 2 shallots peeled and finely diced
  • 4 garlic cloves peeled and minced
  • 400 grams mixed mushrooms I used Portobello but you can use any you like!
  • 1 tsp fresh thyme leaves finely chopped
  • 1 and ½ cups soy milk
  • 1 tbsp soy sauce or GF tamari sauce
  • ¼ tsp curry powder
  • 2 and ½ cups vegetable stock
  • 350 grams fusilli pasta scant 4 cups
  • 2 cups baby spinach finely sliced
  • 1 tbsp vegan butter

Instructions

  • 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.

Notes

Pro Tips to a Thicker Vegan Pasta Sauce
  • 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.

Nutrition

Calories: 288kcal | Carbohydrates: 36g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 921mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2225IU | Vitamin C: 13mg | Calcium: 155mg | Iron: 2mg
Tried this recipe?I’d love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

Like it? Share it. Thank you!

About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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Candace LeGault
October 3, 2020 9:40 am

What the heck is with this site? Lots of great ideas, lots of pictures, references to what to do with “the mushrooms” etc., but NO directions – no measurements. I can’t find a recipe!!

Milli
Milli
September 3, 2020 10:27 am

5 stars
Thank you! That tastes amazing!

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