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One Pot Creamy Vegan Mushroom Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 29 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Entree
  • Method: Stovetop
  • Cuisine: American, Vegan
  • Diet: Vegan

Description

This One Pot Creamy Vegan Mushroom Pasta combines earthy baby bella mushrooms with tender pasta, simmered together in a savory vegan cream sauce. Ready in under 30 minutes, this easy and comforting dish utilizes just one pot for minimal cleanup, making it perfect for a flavorful weeknight dinner. The creamy sauce is dairy-free and pairs beautifully with optional vegan parmesan and fresh parsley for added zest.

Ingredients

Main Ingredients

  • 2 tablespoons vegan butter, olive oil, or water for oil-free
  • 4 cloves garlic, minced
  • 16 oz baby bella mushrooms, sliced
  • 8 oz pasta (your favorite variety)
  • 2 1/2 cups low-sodium vegetable broth
  • 1/2 cup vegan cream, canned coconut milk, Vegan Aioli, or Miyoko’s liquid mozzarella
  • 1/4 teaspoon mineral salt, or to taste
  • 1/4 teaspoon freshly cracked pepper, or to taste

Optional Garnishes

  • Vegan parmesan cheese or homemade Almond Parm
  • Chopped parsley

Instructions

  1. Saute Garlic and Mushrooms: In a large pot, warm the vegan butter (or olive oil or water for an oil-free option) over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Add the sliced baby bella mushrooms and cook for approximately 4 minutes, stirring occasionally until they soften and start to release their moisture.
  2. Simmer Pasta and Broth: Pour in the pasta and low-sodium vegetable broth. Stir to combine, ensuring the pasta is evenly distributed. It’s fine if the broth does not fully cover the pasta. Cover the pot, increase the heat to medium-high, and bring the broth to a gentle boil. Once boiling, reduce the heat to maintain a simmer and cook for 8 to 12 minutes, stirring occasionally, until the pasta is tender and the broth reduces slightly.
  3. Add Vegan Cream and Seasoning: Remove the pot from heat. Stir in the vegan cream or your chosen alternative, blending well into the sauce. Season with mineral salt and freshly cracked black pepper to taste. The sauce will thicken as it cools.
  4. Serve and Garnish: Portion the pasta into individual bowls. Garnish with optional vegan parmesan cheese and chopped parsley. For a complete meal, enjoy with artisan bread for dipping or a fresh Classic House Salad on the side.

Notes

  • You can substitute baby bella mushrooms with cremini or button mushrooms if preferred.
  • Use your favorite type of pasta, such as penne, fusilli, or spaghetti, but cooking times may vary slightly.
  • For oil-free preparation, simply use water in place of vegan butter or olive oil when sautéing the garlic and mushrooms.
  • Vegan cream options like canned coconut milk or Miyoko’s liquid mozzarella add richness; choose based on your preferred flavor profile.
  • Adjust salt and pepper to taste; mineral salt enhances the flavor but regular salt will work as well.
  • This dish pairs excellently with crusty artisan bread or a crisp green salad for a balanced meal.

Find it online: https://dishmelt.com/one-pot-creamy-vegan-mushroom-pasta-recipe/