Vegan Creamy Mushroom Pasta Recipe

Tagliatelle with Mushrooms
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  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 4 Portions (4 Servings)
Ratings (6)

Creamy and vegan don't seem to go together, but this recipe makes it possible. Pasta dishes are a staple for most American families and this one adds a yummy mushroom sauce to the regular stable of alfredo or tomato-based pasta sauces. This vegan mushroom pasta dish is impressive to guests because of its extra flavor, but quick to prepare for ease of hosting. It's great for Sunday family dinners and school night meals as well. 

Ingredient Substitutions and Cooking Tips

Feel free to add other vegetables to your sauce, such as fresh spinach or steamed broccoli to make your pasta heartier. Grape tomatoes and arugula are also great additions to add color and texture. Another way to enhance this dish is by adding fresh Italian herbs. They will Add these after the sauce has been added to the pasta. Use finely chopped parsley, basil or thyme. If you'd like more savory flavor, add more garlic than the recipe calls for. Finish the dish with a traditional side salad or vegan bread.

What You'll Need

  • 1 pound of long noodle pasta, such as angel hair or linguini
  • 1/4 cup dairy-free soy margarine, divided
  • 2 large cloves garlic, minced
  • 16 ounces crimini mushrooms, halved
  • 1 tablespoon all-purpose flour
  • 1 cup plain soy milk
  • 1/4 cup dairy-free sour cream
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste

How to Make It

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to the manufacturer's instructions. Drain the pasta and set aside.
  2. In a large saute pan, heat two tablespoons of the dairy-free soy margarine over medium-high heat. Add the garlic and mushrooms and cook until the mushrooms are fragrant and soft, about 4 minutes. (Tip: do not overcook the garlic and mushrooms, the garlic should not be brown and the mushrooms should not be too limp.) Transfer the mushrooms and garlic to a large bowl and set aside.
  1. In the same saute pan over medium-high heat, heat the remaining two tablespoons soy margarine and the flour, whisking constantly to combine and avoid burning for about 45 seconds to 1 minute. Continuing to stir constantly, gradually add the soy milk until the mixture is smooth. Add the dairy-free sour cream, salt, and pepper, and stir until well combined. Add the mushrooms and garlic to the sauce, and cook for about 2 minutes more.
  2. Remove the pan from heat. Add the pasta to the sauce and toss to coat the noodles. Portion the pasta onto individual plates and add freshly ground pepper to taste. Serve immediately.
Nutritional Guidelines (per serving)
Calories 659
Total Fat 20 g
Saturated Fat 4 g
Unsaturated Fat 8 g
Cholesterol 9 mg
Sodium 1,822 mg
Carbohydrates 104 g
Dietary Fiber 9 g
Protein 17 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)