All you need is 15 minutes to make this super easy Vegan One Pot Creamy Mushroom Pasta is a handful of simple ingredients!
The magic of one pot pasta has been around for a while now, but the ability to dump everything in one pot for a delicious meal to come out at the end of the process never ceases to amaze me.
There are lots of versions floating about, but this is creamy mushroom pasta is mine. Essentially it is a one pot version of my vegan alfredo.
After frying the mushrooms, shallots, and garlic, simply boil the kettle and add boiling water, spaghetti and your favourite dairy free milk.
At first, the milk may curdle a little, but stick with it and you’ll end up with a deliciously creamy mushroom pasta sauce.
If you like a bit of variety you can switch out the spaghetti and use penne, shells or any other pasta shape or variety you like. Just keep an eye on the pasta though, as some pastas, such as macaroni, cook in less time than spaghetti.
To add a little bit of colour, I like to also throw in some greens a minute or so before the pasta is ready. Try rocket (arugula) or baby spinach. Hardier greens such as kale will require a few extra minutes, so try throwing them in 5 minutes before the pasta is ready.
For a bit of an extra flavour boost to my creamy mushroom pasta sauce you can also use a good quality vegetable stock in place of water (I use my own homemade stock). Just keep in mind if using store bought stocks that these can be quite salty, so you will need to adjust the amount of salt required.
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Short on time but need to get dinner on the table? With a few pantry essentials dinner is only 20 minutes way.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 400g mushrooms, sliced
- 2 shallots, diced
- 2 tbs olive oil
- 4 garlic cloves, minced
- 2 tsp of chopped rosemary or thyme
- 4 cups boiling water or vegetable stock
- 350g spaghetti
- 2 1/2 cups your favourite dairy free milk
- 2 tsp salt (less if using fine grain salt)
- 2 tbs nutritional yeast
- 2 tsp white miso
- Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti on its side.
- Add the oil to the pan and fry the mushrooms until lightly golden. You might need to do this in two batches depending on the size of your pan. Once the mushrooms are cooked add the shallots, garlic and herbs. Cook until the shallots are translucent and the garlic is fragrant, taking care to stir the pan so that the garlic doesn't burn.
- Meanwhile boil the kettle. Add the boiling water, spaghetti, 2 cups of the dairy free milk, reserving half a cup, salt, nutritional yeast and miso. Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn't clump together.
- When it is cooked remove it from the heat and add the reserved half cup of milk and stir it through. Serve immediately.
I like to use a mix of swiss brown and button mushrooms.
If you can tolerate dairy, simply replace the dairy free milk with your full cream milk.