Creamy Vegan Mushroom Pasta

An ultra creamy vegan mushroom pasta with coconut milk, mushrooms, pasta and savory herbs for a super satisfying one-pot weeknight dinner.

Course Dinner, Pasta

Cuisine Italian, vegan

Keyword coconut milk alfredo sauce, creamy vegan mushroom pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 315kcal

Author Jamie

Ingredients

1 tablespoon coconut oil
4 cloves garlic , minced
3 shallots , sliced thinly
½ teaspoon red pepper flakes
1 teaspoon dried crushed rosemary
2 cups vegetable broth
1 14-ounce can full fat coconut milk (400 ml)
12 ounces fusilli pasta , I used gluten-free pasta
1 8-ounce package sliced mushrooms
2 tablespoons nutritional yeast
1 tablespoons soy sauce or gluten-free tamari (regular soy sauce is not gluten-free!)
1 ½ teaspoons salt
2 large handfuls spinach
¼ teaspoon ground black pepper plus more to taste
½ medium lemon , cut into wedges to garnish

Instructions

Oil + shallots: In a large dutch oven or pot over medium heat, add the coconut oil. Once warmed and melted, add the shallots and sauté until they begin to turn translucent, stirring on occasion (about 2 to 3 minutes).
Spices, broth, coconut milk, + pasta: Add the garlic, crushed red pepper, and rosemary. Sauté for two minutes stirring constantly. Then immediately add the broth, coconut milk and pasta. Pat the top of the pasta down with a wooden spoon so it’s all or mostly submerged in the liquid. Bring to a low boil and allow to cook for five minutes with the lid partly covering.
Mushrooms + flavorings: Add the mushrooms, nutritional yeast, coconut aminos (or GF tamari), and salt. Allow to cook for an additional five minutes or until the pasta is al dente, stirring on occasion. Remove from heat.
Spinach: Add spinach and stir into the pasta to wilt with the heat. Serve warm with black pepper and lemon juice to taste.

Notes

See the blog post for ingredient notes and substitutions, expert tips, and FAQs.

Storage: Store leftover creamy vegan mushroom pasta in an airtight container in the refrigerator for up to 4 days.

Pasta recommendation: Tinkyada (not sponsored). Of all the gluten-free pastas I tried, Tinkyada leaves the most starch in the water. The starch thickens the sauce which makes it even creamier.

Lemon juice adds that extra kick to this already tasty recipe! Add just before serving, or serve with lemon wedges on the side.

Nutrition