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, 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.
For 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 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.
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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.
Ingredients
- 2 tbsp olive oil
- 400 g mushrooms sliced (14 oz)
- 2 shallots diced
- 4 garlic cloves minced
- 2 tsp rosemary or thyme finely chopped
- 4 cups boiling water or vegetable stock
- 350 g spaghetti (12 oz)
- 2 1/2 cups dairy free milk I like to use cashew
- 2 tsp salt
- 2 tbs 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 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.
Recipe Notes
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.
just incredible!!! Thank you for creating this recipe, i actually cannot stand mushrooms but I’m now converted! 🙂
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!!
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
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 🙂
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 🙂
Can you use dried rosemary or thyme?
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 🙂
Is there any substitute for the yeast or is it needed?
The nutritional yeast adds a lovely cheesey flavour to the pasta. While you can omit it the flavour won’t quite be the same. I hope that helps 🙂
I love the skillet, what brand is it?
Thanks
It is actually a cheap one I picked up from Aldi here in Australia. The brand is named Crofton. You might be able to find them on eBay as I’ve seen them for sale now and again on there. I hope that helps 😀
I’m making dinner for my vegan friend. Which dairy free milk do you recommend using for this recipe?
Hi Samantha 🙂 I like cashew milk as I find it has a more flavour neutral taste than other nut milks so it doesn’t interfere with the other flavours in this sauce. I hope you and your friend enjoy it!
Love it! I can never turn down a hearty, creamy pasta and this is no exception.
Oh I love mushrooms!
What a delicious looking dish! YUM
Thanks so much for sharing
Julie
Gourmet Getaways
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! 🙂
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. 🙂
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. 🙂
I love a one pot pasta and that mushroom sauce sounds incredible!
Thanks Laura 🙂
Looks absolutely delicious and so simple
Scrumptious! I love creamy mushroom sauce.
Cheers,
Rosa