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Vegan One Pot Creamy Mushroom Pasta

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All you need is 15 minutes and a handful of simple ingredients to make this super easy Vegan One Pot Creamy Mushroom Pasta!

All you need is 20 minutes to make this super easy Vegan One Pot Creamy Mushroom Pasta is a handful of simple ingredients! | Click for the recipe

free recipe ebook with vegan one pot recipes

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.

(If it amazes you too – be sure to grab this free printable with my most popular one-pot vegan recipes!)

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.

 Creamy Mushroom Pasta - this amazing vegan meal is all made in one pot. No muss, no fuss, dinner is ready in 20 minutes! | click for the recipe

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 color, you can 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.

 All you need is 15 minutes to make this super easy Vegan One Pot Creamy Mushroom Pasta is a handful of simple ingredients!

For an extra flavor 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 vegetable stock, you can find the recipe here.

Any good quality stock will do. Just keep in mind that store-bought stocks that these can be quite salty, so you will need to adjust the amount of salt required.

I recommend eating this recipe straight away, due to the fact that as the pasta sits it tends to absorb the sauce. And we all like a good saucy pasta right?

This recipe was number 2 in my top recipes of 2016. Find out what made number one here. And subscribe, to get my latest recipes delivered to you!

Love pasta?

Be sure to check out my two most popular vegan pasta recipes – my Vegan Mac and Cheese and my Mushroom Bolognese.

And for more one-pot meals, try these spicy One-Pot Thai Green Curry Noodles or the One-Pot Vegan Jambalaya.

Or just download this free printable with all my favorite one-pot vegan recipes in one handy place!

 

free recipe ebook with vegan one pot recipes

Super Easy Vegan One Pot Creamy Mushroom Pasta in a Creamy Mushroom Sauce - all you need is a handful of simple ingredients for a healthy vegan family dinner. | deliciouseveryday.com

Vegan One Pot Creamy Mushroom Pasta Recipe

Short on time but need to get dinner on the table? With a few pantry essentials dinner is only 20 minutes way.
4.57 from 71 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: easy vegan pasta, quick dinner recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 475kcal
Author: Delicious Everyday
4 servings

Ingredients

  • 2 tbsp olive oil
  • 14 oz mushrooms washed and sliced (400g)
  • 2 shallots peeled and diced
  • 4 garlic cloves peeled and minced
  • 2 tsp rosemary or thyme finely chopped
  • 3 1/3 cups vegetable stock or boiling water
  • 12 oz spaghetti (350g)
  • 2 1/2 cups dairy free milk such as cashew milk
  • 2 tsp salt
  • 2 tbsp nutritional yeast
  • 2 tsp white miso

Instructions

  • Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.
  • Add the oil to the pan and fry the mushrooms until lightly golden. This should take 5-6 minutes. 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, 1-2 minutes, taking care to stir the pan so that the garlic doesn't burn.
  • Add the vegetable broth (or water). Add the 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 the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Serve immediately.

Notes

Tips:
  • I like to use  a mix of button mushrooms and baby portabella mushrooms. You can use any variety you prefer! 
  • Whole milk can be used if you are not looking to make a dairy-free recipe.
  • If using water rather than broth, you may wish to add a bit of additional salt and pepper. 

Nutrition

Calories: 475kcal | Carbohydrates: 77g | Protein: 20g | Fat: 10.6g | Sodium: 1035mg | Vitamin A: 50IU | Vitamin C: 8.3mg
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VEGAN one pot creamy mushroom pasta - All you need is 20 minutes to make this super easy Vegan One Pot Creamy Mushroom Pasta is a handful of simple ingredients! | click for the recipe

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Reader Interactions

Comments


  1. WOW! This dish was easy, flavorful and easy to make. Initially, I thought four cloves of garlic would be overpowering, but it was PERFECT. I also made a few adjustments based on what I had on hand: cashew milk, spinach, flaxseed oil and rotini.

    I cannot wait for lunch tomorrow as the last few days lunchtime meals were less than desirable.

    I have shared your recipe on Facebook because my dinner serving was gone before I knew it. Thank you for posting this treat.

    Reply


  2. This was AMAZING!
    I used onion, almond milk and didn’t have white miso so used a little marmite, and also added some truffle oil which made it divine! Another one pot pasta in the books (:

    Reply

    • I’m so glad you enjoyed it – the truffle oil was a great addition! I may have to try that next time myself.

      Reply


  3. I made a single serving of this as a quick lunch to use up mushrooms. OH MY GOSH! It was a wonderful flavor! I didn’t have shallots or white miso, but was able to substitute onion and an inch and a half long piece of Kombu kelp. I had the soupy problem others had, but I plan on making this as many times as I can until I figure it out! It was the best Mushroom noodle soup I had, at the very least! Thanks for the wonderful recipe!

    Reply


  4. This was absolutely delicious. Solid 10/5 stars!

    5 year old approved too! I *may* have doubled the recipe (and good thing too as my boyfriend ate at least 2 portions) so I don’t have to cook lunch tomorrow or prepare anything new for him to take to work (the deal in this house is I throw him a container of food together and he doesn’t spent £8 minimum on lunch – normally it takes me 30 seconds because I’m making the 5 year old lunch for school – yay for having to provide lunch because the won’t provide a vegan meal for her!) so still to see how it reheats in the microwave, but he loved it so much he’d probably eat it cold and stuck together and weird looking!

    Definitely going into our rotation of pasta meals! The only thing I changed was the white miso, I used some mustard because white miso is something I’ve never used before and the rest of a jar would probably go to waste if I bought it, may have also added a touch extra nutritional yeast during AND after cooking because nooch is life.

    Thank you for such a fantastic recipe! Off I go to check out the rest of the website 🙂

    Reply


  8. Hi Nicole,

    I came across your recipe by chance and was highly perplexe to the whole idea of “creamy vegan pasta”. I wanted to try though as I am trying to eat as little meat and animal products as possible.
    I read the recipe about 20 times – in complete disbelief.

    And turns out it is great! I am French so giving up on cream is a tough one. But it just worked magic. Thank you so much for sharing this recipe with us – I’ll definitely cook it and hope to cook it for non-vegan friends to hear their thoughts.

    PS: Really useful to be able to change the measurements to 1/2/3… person – if you ever are able to and keen on reaching more people, I’d invite you to add the option of changing the measurements types. “Minimalist Baker” blogger has recently added it to her blog and it reduces SO MUCh of the time I spend translating the recipe into metric!

    Encore merci!
    M

    Reply

    • Thanks so much! This one is a favorite with my non-vegetarian family as well. I will take a look at how she is doing those measurement options – I have readers in lots of countries, and always want to make it easy for them when I can. Thanks!!

      Reply


  9. This pasta recipe is amazing! I will definitely be using it again.

    Modifications I made were:
    The pasta I used was wholewheat penne instead of spaghetti, I prefer the taste of wholewheat pasta and it’s also much more nutritionally dense!
    I used all chestnut mushrooms instead of a mix – they are my favourites!
    Almond milk instead of cashew, it worked really well!
    I didn’t have any nutritional yeast so I put in a little bit of violife cheese for vitamin B12 and a bit of a cheesy flavour.
    I also omitted the white miso but it still tasted great!

    I would definitely recommend using vegetable stock rather than just water as it adds a lot of flavour. I used one of the knorr vegetable stock pots and I didn’t add any additional salt and pepper and I thought it was well seasoned.

    I also added some spinach at the end as suggested.

    Reply


  10. This was amazing! So delicious and creamy. I will definitely be making this again
    Here’s the modifications I made in case this helps anyone else!
    I halved the recipe which made one large dinner portion and a nice leftover lunch portion.
    I used all cremini mushrooms although I may experiment with that next time. Half a sweet onion instead of shallots. Doubled the garlic, and used dried herbs so doubled those as well approximately (I don’t really measure anything). I used cashew milk as you suggested – worked and tasted great!! I let the liquid boil off with the lid off. I used brown rice spaghetti pasta. Once most of the liquid boiled off I added in a few good handfuls of spinach and stirred them in. Served it with cut up vegan Italian sausage and some red pepper flakes for a bit of heat. Otherwise I followed all your directions! Amazing!!! I will definitely be making this for non-vegan friends 🙂

    Reply

    • Yes, I’ve done that many times. I find it heats up best on the stovetop on low heat, rather than using the microwave.

      Reply


  13. This was delicious! I used onions in place of shallots. I used white and portobello mushrooms. I made cashew milk from raw cashews and water. I used thyme and oregano. I slightly increased the liquid so I could cook the whole 16 oz box of pasta and it turned out PERFECT! So creamy that my husband questioned if it was vegan. We absolutely loved it! This will be a regular at our house.

    Reply


  15. This was delicious! I have to admit, I was skeptical, but I made it basically as written (OK, onions instead of shallots, and very little measuring involved) and it was fantastic. The family of 5 all loved it, and this, coming too, from a man who buys the jarred stuff every chance he can get. I loved pointing out to him that this took basically as long as it does to heat the jarred (non vegan) stuff and boil the pasta, very few ingredients, is way healthier and just as easy. Win! Thanks for the recipe 🙂

    Reply


  16. This was a very good supper on such a cold night. I have not tipped into the miso world as I cant seem to find it in my area so I substituted a squirt of Dijon mustard. I did add some fresh asparagus for extra vegetable and I generally saute my mushroom/onions in white wine. New to the plant based diet world this was very simple to follow and had a terrific flavor. My meat and potatoes husband gave it a cheer and ask if I would make it again. Thank you for helping this newbie and sharing your knowledge and recipes.
    Best Wishes for a healthy prosperous 2018.

    Reply

    • I’m so glad you enjoyed it. Thank you for taking the time to share with me. My meat and potatoes husband is also a fan of this one. 😉 Happy New Year!

      Reply


  17. Hi, im wanting to make this meal for 8, would i just double all of the ingredients? As im worried that if i do that there will be too much liquid 🙂 LOVE this recipe btw ! xx

    Reply


  18. This was incredible! I’m wanting to make it again tonight. So impressed! I did what other commenters suggested… I decreased the water, and used 3 cups instead of 4 cups. It was the perfect amount. I used coconut cream in place of almond milk, and used onion soup spices in place of miso- all because I didn’t have the listed items. This is a winner in our house, and I’ll be making more of your recipes!

    Reply


  19. Just made this one pot pasta and it is so yummy!! It is quick and so little to clean afterwards! I love it! 😊
    It was a little too watery, which will be a small adjustment I’ll make next time with this recipe. But I reckon next day it wouldn’t be so watery as it would be absorbed.
    Will make it again 😊🙌

    Reply


  20. This turned out a little too watery for me but the flavour was soooo good. Definitely the best vegan ‘alfredo’ pasta that I’ve made. I think I’ll try cutting back some of the water next time and just add extra if I need it. Thanks for sharing! I’ve already recommended it to some of my friends 🙂 Five stars for taste!

    Reply


  21. Made this with tagliatelle last night for me and my fiancée. Absolutely delicious and so easy to make. Was lovely with garlic bread and vegan “chicken” – will be a staple of ours from now on. Thank you!

    Reply


  22. just incredible!!! Thank you for creating this recipe, i actually cannot stand mushrooms but I’m now converted! 🙂

    Reply

  23. I love this recipe and so does my husband. It is super easy, very forgiving, and makes me feel like a master chef when I serve it. It makes a large amount so we have leftovers all week. I have made it with penne and angel hair pastas, cashew and coconut milk, and tried it with green beans too. It turns out delicious every time. Last time I used whole wheat pasta which took longer to cook so I added more water. The sauce was a little soupier but still tasted great and seemed to disappear as it cooled down. I had a scrumptious lunch of leftovers all week long! Thanks for sharing such a lovely recipe with the world!!

    Reply

  24. Hi Jennifer,

    The sauce was delicious, but we found it very liquidy? Half the boiling water would have been fine – have you found this before?

    Thanks!
    Caitlin

    Reply

    • Hi Caitlin,

      Can I ask what pasta you used? I make this regularly, at least once a fortnight as its my husbands favourite, with penne and spaghetti and find that by the time the pasta is cooked most of the liquid has evaporated. My thought is that maybe your cooktop isn’t quite as hot as mine, so I’d suggest turning up the heat next time you cook it to help thicken the sauce. The type of pasta could possibly have an effect too, but I’m thinking it probably was a case of the sauce not simmering quite enough to evaporate the liquid. Also, did you remove the lid once it came to a boil?

      Hopefully, those tips help so you end up with a better result next time. 🙂 Oh, and for a more delicious end result I suggest trying vegetable stock, use a good quality low salt one, or even better, homemade (here’s my homemade vegetable stock recipe) and you end up with a lovely deep and rich sauce.

      I hope that helps.

      Jennifer 🙂

      Reply

      • Hi Jennifer,

        I actually boiled and didn’t simmer in order to reduce some of the liquid. We didn’t want the spaghetti to overcook, so took it out again while the sauce was boiling down. Though, we did use wholewheat spaghetti which could be the reason why!! The left overs this morning look delicious 🙂 can’t wait for lunch!

        Thank you for your advice 🙂

    • You certainly could, although they don’t quite impart the same flavour as the fresh herbs. To make the most of them, I’d add them to the pan when you are frying the onion, and use double the quantity. I hope you enjoy this recipe and I’d love to hear how you go with it 🙂

      Reply

  28. I’m making dinner for my vegan friend. Which dairy free milk do you recommend using for this recipe?

    Reply

  31. Is the miso necessary/is there an easy substitution for it? It’s simply not something I can buy in town but I’d love to try this! Either vegan or non-vegan substitutes would be fine for the folks I’m cooking for. Thank you! 🙂

    Reply

    • The miso adds another depth of flavour to the sauce, but if you don’t have any you can try soy sauce or dijon mustard. I hope you enjoy it Rachel. 🙂

      Reply

      • Just made it for dinner, and it turned out quite well! I added a little dijon and a little boullion that I had on hand. Thank you for your help, and the lovely recipe. 🙂

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