Vegan Mushroom Pasta
Here’s a creamy vegan mushroom pasta that can be whipped up in a few steps and is full of all the delicious goodness you’ll love!
Packed with protein, the creamy sauce is nut-free and will keep you feeling full and satisfied for hours.
Delicious and easy to customize with different seasonings, mushrooms or veggies.
Table Of Contents
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Why You’ll Love This Vegan Mushroom Pasta
- Cozy and satisfying: Perfect for a comforting dinner at home while gourmet enough to serve to friends. The sauce is super creamy and will leave you feeling full and satisfied.
- Flavors and textures: The addition of sautéed mushrooms adds a rich and earthy flavor to the dish, while the broccoli provides extra crunch and a pop of color.
- Easy to make: It only takes a few simple ingredients and minimal prep time. It’s perfect for busy weeknights or when you don’t have much time to spend in the kitchen.
- Versatile: This recipe can be customized to suit your tastes and preferences. Swap out the vegetables or pasta for different varieties or add additional ingredients like vegan chicken or tempeh for a heartier meal.
Key Ingredients Notes
- King oyster mushrooms: They have an ideal savoriness and substantial texture. Go ahead and use any mushrooms you like, though.
- Silken tofu: Makes the sauce creamy and filling. Ensure the tofu is drained of excess liquid before adding it. Firm tofu is not a good substitute as it won’t blend as smoothly.
- Liquid Aminos or Soy Sauce: Brings a rich and “meaty” flavor to the mushrooms and is a great gluten-free alternative to soy sauce. Keep an eye on the salt levels, depending on the all-purpose seasoning used, as liquid amino is salty.
- Broccoli: Fresh broccoli florets are best, but frozen broccoli can also be used. You can substitute it with asparagus, zucchini, or spinach.
- Shiro or White Miso paste: Delivers this pasta’s delicious umami savory flavor. White or sweet miso is the mildest tasting and, therefore, the best type to start with if you’ve never tried miso before. You can also use more all-purpose seasoning or a vegan bouillon.
- Toasted sesame seeds: Adds a slight toastiness to the dish. You can also use a spoonful of tahini paste instead.
- Nutritional yeast: Gives the pasta a cheesy flavor. You can also use vegan parmesan.
How To Make Creamy Vegan Mushroom Pasta
- Cook the pasta in salted boiling water per the package instructions. To save time and an extra pot, blanch the broccoli in the pasta water for 30 seconds before draining the contents. Keep the pasta warm.
- Pan-fry the mushrooms for about 2 minutes until they brown.
- Add in the liquid aminos and seasoning. Add a splash of water to the pan while cooking the mushrooms and seasonings. Reduce the heat and cook for a few seconds before removing them.
- Combine all the ingredients for the sauce in a blender and blitz until smooth. Add this sauce back to the pan on low heat until the sauce begins to thicken. Adjust the seasoning if needed.
- Add the pasta and broccoli to the sauce and stir to coat everything.
Storage and Reheating
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave the pasta for 1-2 minutes or until heated. You can also reheat it on the stovetop over low heat, stirring occasionally to prevent burning.
I don’t recommend freezing this pasta dish as the sauce may separate upon thawing and reheating, resulting in a less desirable texture.
More Pasta Recipes
- Coconut Cream Pasta
- Vegan Mac and Cheese
- Vegan One Pot Pasta
- Vegan Pumpkin Pasta
- Vegan Stuffed Shells
Vegan Mushroom Pasta
Servings: 4
Calories: 385kcal
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A gourmet-style vegan dinner that you can make any night of the week! This creamy mushroom pasta has an easy nut-free and dairy-free sauce made from tofu making it quite filling.
Equipment
- Stand or Stick Blender
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 teaspoon olive oil
- 4 large King Oyster Mushrooms
- 2 teaspoon liquid aminos, (see Recipe Notes Below)
- 1 teaspoon all-purpose seasoning
- 8 oz dried spaghetti
- 1 head broccoli, large
Creamy Sauce
- 1 shallot sized onion, (or 1/4 large onion)
- 3 cloves garlic
- 6 oz silken tofu, drained
- 3 tablespoon shiro or white miso paste, (see Recipe Notes)
- 2 tablespoon ground toasted sesame seeds, (or 1 tbsp tahini)
- 1-2 tablespoon nutritional yeast
- 1-2 tablespoon vinegar, white or apple cider
- ¼ cup water
- salt and pepper to taste
Instructions
- Bring a large enough pot of water to boil for the pasta.
- Meanwhile, slice the mushrooms, chop the onion and garlic and cut the head of broccoli into florets (tiny broccoli heads).4 large King Oyster Mushrooms ,1 shallot sized onion ,3 cloves garlic ,1 head broccoli
- Add the pasta to boiling water and cook according to the suggested package directions. Add broccoli pieces to pasta water during the last 30 seconds (and no longer). Drain both pasta and broccoli and keep warm.8 oz dried spaghetti
- Heat the oil in a frying pan and add the mushrooms, cooking about 2 minutes. When they start to brown, add the liquid aminos and all-purpose seasoning. Reduce heat and cook for a few seconds more before removing them from the pan.2 teaspoon liquid aminos ,1 teaspoon all-purpose seasoning ,1 teaspoon olive oil
- To a blender, add all the ingredients for the sauce. Blend until smooth and creamy. Add to the frying pan and heat on low until the sauce starts to thicken some more. Stir often to prevent sticking. Taste and adjust seasonings to your liking.1 shallot sized onion ,3 cloves garlic ,6 oz silken tofu ,3 tablespoon shiro or white miso paste ,2 tablespoon ground toasted sesame seeds ,1-2 tablespoon nutritional yeast ,1-2 tablespoon vinegar ,1/4 cup water ,salt and pepper to taste
- Add pasta and broccoli to the sauce and stir until evenly coated. Add cooked mushrooms, remove from heat and serve immediately.
Notes
- Liquid aminos is a gluten-free alternative to soy sauce. It can be made from soybeans or coconut nectar. It’s usually salty so I’d recommend not adding too much all-purpose seasoning to the mushrooms or use a salt-free version.
- White miso paste is commonly used in Japanese cuisine to make soups and sauces. It’s also made from soybeans and it adds an appealing “umami” or savory flavor to foods. There are many varieties of miso but white or sweet miso is the mildest tasting. Best type to start with if you’ve never tried miso before. Unfortunately, miso paste is usually NOT gluten-free but alternatives are available.
- Check your local grocery stores or Asian food stores for tofu and other Asian ingredients.
- Make this recipe oil-free by simply excluding the oil from the mushrooms. I would recommend using a non-stick frying pan for oil-free cooking. Add a couple of tablespoons of water to the pan with the mushrooms and seasonings. Simmer lightly until all the liquid is absorbed and the mushrooms start to brown.
Tried this recipe? Upload a photo in the comments below!If you enjoyed it, please consider leaving a rating. It really helps the blog.
Nutrition
Calories: 385kcal | Carbohydrates: 62g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 841mg | Potassium: 832mg | Fiber: 8g | Sugar: 6g | Vitamin A: 985IU | Vitamin C: 137mg | Calcium: 141mg | Iron: 4mg
Nutrition Disclaimer
This post was originally published in July 2019 and updated in May 2023.
Can this be used for meal prepping? How long can it stay in the fridge?
Hi Gyetvai,
The pasta will become softer over time as it stores but less so if you boil it to al dente or until slightly underdone (about one minute less than the recommended time). It lasts up to 4 days in the fridge.
I hope this helps!
This was so delicious! I used 8 oz of sliced button mushrooms in place of the King Oyster mushrooms, fettuccini pasta and added two vegan Italian sausages, sliced. Also steamed the broccoli separately (family member doesn’t like broccoli). A beautiful and tasty dish!
Thanks for trying it Valeree!
Do I have to serve right away? I want to make this for a dish to bring to a party our vegan family members have a variety of thing to eat.
Hi Jonee,
The pasta may get mushier if it’s left overnight however the flavour will be fine. It may help to cook the pasta to al dente if you plan on eating it the same day but not immediately after cooking. Or cook it about a minute less than al dente if you plan on serving it the next day. I hope this helps.
Just made tonight. Was so yummy! Caramelized onion and garlic before adding to alfredo sauce. Adding broccoli to the already boiling spaghetti water is such a great trick. Tasted much cheesier, much more alfredo-saucy than I thought it would, especially considering all the asian ingredients. 10/10
So happy you enjoyed it James! Thank you for trying it!
Do you think it’s possible to make the sauce ahead of time and freeze? Have you tried this?
Hi Ali, oftentimes when I freeze tofu, the texture changes. It goes from creamy to curdles which is great if making tofu scramble but I wouldn’t recommend freezing this sauce if you’d like to maintain the creaminess.
did anyone actually make this that can give me an honest review? please stop giving something stars without experimenting yourself.
Thanks for the suggestion Devon. Now all ratings will require a comment to be left.
Thank you for creating this blog. I have longed for an opportunity to try some of your delicious pieces that I see on your insta page. I will try them and let you know. Thank you again for doing this.
Thanks so much Ulandae! I hope you enjoy them 🙂
I haven’t worked with oyster mushrooms yet! What an exciting addition to your Alfredo pasta! Looks delicious!
Thanks Megan! Oh you must try them! They are easy to work with so you really can’t go wrong.
looks yummy
Thanks Chloe! 🙂
Janelle hi there,
This recipe looks amazing, I am definitely going to try it out asap and I’ll post the pic on my Instagram page giving a shout out to you…. It looks so creamy and delish! ?
Thank you Sue! That sounds amazing! Can’t wait to see it!
Wow so detailed. This is a must try
Thanks Tasha-Kay! Let me know if you do!