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    Home » Recipes » Creamy Vegan Mushroom Pasta (Gluten-Free)

    Creamy Vegan Mushroom Pasta (Gluten-Free)

    Jan 10, 2022 by The Pesky Vegan | 2 Comments

    7 shares
    Jump to Recipe >
    Creamy Mushroom Pasta Dairy-Free Pin

    This vegan mushroom pasta is a quick and simple dish that's full of flavour and seriously moreish. Featuring a creamy cashew sauce with hints of garlic, tarragon, and mustard, I like to top it off with toasted pine nuts for a balanced plant-based meal that's gluten-free, dairy-free, and ready in under 20 minutes.

    Vegan Creamy Mushroom Pasta in Bowl Close-Up

    By cooking the sauce at the same time as the pasta, you can add spoonfuls of that starchy pasta water to help keep the sauce at a nice consistency. If you want to make the dish nut-free, simply substitute the cashew cream for another dairy-free cream of your choice.

    For more vegan dinner ideas, check out these recipes for vegan cheesy pasta sauce and vegan mushroom stroganoff.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Vegan Mushroom Pasta in Pan with Fresh Parsley

    Jump to:

    • Mushrooms 🍄
    • Vegan cream 🌱
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳

    Which mushrooms are best?

    I've used chestnut (or cremini) mushrooms, but this recipe would work well with pretty much any edible variety. From button mushrooms to meaty portobello or oyster mushrooms, you can't go far wrong.

    Tarragon for the win

    To give the sauce a delicious herby flavour, I've used a mix of dried thyme and tarragon. The latter is one of my favourite dried herbs, also making an appearance in these recipes for creamy tempeh pasta and vegan mushroom and tarragon soup.

    Extra mushroom flavour

    For bonus points, try adding rehydrated wild mushrooms or a touch of mushroom powder to the sauce. This is often made from dried porcini (a.k.a. ceps or penny buns) and has an intense umami flavour.

    We've actually made this ourselves at home in the dehydrator, using foraged mushrooms from autumnal walks here in the UK.

    Dairy-Free Creamy Mushroom Pasta in Serving Bowl

    How to make creamy pasta vegan

    While there are many dairy-free cream alternatives out there these days, I like to make my own homemade cashew cream with blended cashew nuts and water. This will quickly thicken when it comes into contact with the hot pan, but it's easy to thin out using starchy pasta cooking water.

    This cashew cream is a versatile ingredient, having also found its way into my recipes for the ultimate vegan fish pie, black bean curry, smoked tofu risotto, and vegan whisky cream sauce.

    For vegan pasta dishes in particular, other methods for achieving a creamy consistency include using hummus, tahini, or vegan cream cheese in the sauce.

    What you'll need

    To make this delicious vegan mushroom pasta recipe, you'll need:

    • Mushrooms that are fried for texture and flavour
    • Dried herbs in the form of tarragon and thyme
    • Homemade cashew cream or another plant-based cream
    • Vegan Dijon mustard for a touch of sharpness
    List of Ingredients to Make Creamy Mushroom Pasta Vegan and Gluten-Free

    How to make vegan mushroom pasta

    If including pine nuts, begin by toasting these in a dry pan on medium heat. Cook for a few minutes until starting to turn golden, moving the pan regularly.

    Process Shot - Pine Nuts Toasting in Pan

    While the pine nuts are toasting, bring a large pan of salted water to the boil and cook the pasta for 10-12 minutes (see package instructions).

    Once the pine nuts are golden, remove from the pan and set aside in a bowl.

    Heat 1 tablespoon of oil in a large frying pan on medium/high heat. Add the sliced mushrooms and fry for 2-3 minutes on each side until golden.

    Process Shot - Mushrooms Frying in Pan

    Once the mushrooms are golden, reduce the heat to medium and add another ½ tablespoon of olive oil. Add the chopped garlic, salt, and pepper and cook for a couple of minutes to soften the garlic.

    Next, add the vegan cream, dried tarragon, dried thyme, nutritional yeast, Dijon mustard, and a ladle of pasta cooking water.

    Process Shot - Vegan Mushroom Pasta Sauce Cooking in Pan

    Stir well, adding more small ladles of pasta cooking water to the pan as necessary to keep the sauce fairly loose.

    Note: Homemade cashew cream will likely require more extra liquid than e.g. a shop-bought oat cream – just keep an eye on it and add as much pasta cooking water as needed. This water will be starchy, which helps to keep the sauce at a nice consistency.

    Once the pasta is cooked, drain this and add to the pan with the creamy sauce. Turn off the heat, mix well, adjust the seasoning, and serve with the toasted pine nuts.

    Serving suggestions

    To round off this vegan creamy mushroom pasta, try serving with a squeeze of lemon juice, chopped fresh parsley or chives, and a sprinkling of homemade cashew parmesan.

    Vegan Mushroom Pasta with Toasted Pine Nuts and Parsley

    Recipe FAQ

    Can I make this nut-free?

    To make this recipe nut-free, you'll want to omit the toasted pine nuts and use a nut-free vegan cream instead of the cashew cream (e.g. an oat-based cream, gluten-free if necessary).

    Is this recipe gluten-free?

    To ensure this is gluten-free, use a pasta variety and a vegan cream that are GF (the suggested cashew cream is naturally gluten-free).

    Which pasta shape is best?

    Anything goes! I've opted for fusilli (a.k.a. rotini or spirals), but you could use any variety you like.

    How long will this keep?

    You can store this pasta in the fridge for up to four days, reheating in a microwave with a splash of water to help loosen the creamy sauce. While it's possible to freeze the cooked pasta for up to six months, it will likely affect the texture when defrosted.

    Variations and tips for vegan mushroom pasta

    Dairy-Free Mushroom Sauce Combined with Pasta in Pan with Parsley
    • Cashew cream: If you're using my recipe for homemade cashew cream but only want enough for this pasta sauce, you'll want approx. 50 g (⅓ cup) raw cashews to 80 ml (⅓ cup) water.
    • Salt: To get the mushrooms nice and golden, don't add salt until you've fried these first.
    • Wine: For extra depth, add a splash of vegan white wine and cook for a minute or so before adding the cream.
    • Greens: Why not try adding greens such as spinach or green peas? You can even use the frozen version of these and simply add to the pasta pot for the final few minutes of cooking time.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Vegan Cream of Mushroom Soup
    • 15-Minute Tomato Tahini Pasta
    • Vegan Pasta Puttanesca
    • Hummus Pasta with Basil and Lemon
    • Spaghetti all'arrabbiata
    • King Oyster Mushroom Steaks
    • Vegan Mushroom Pâté
    • Creamy Mushroom Stroganoff

    You can also check out my full list of vegan pasta recipes.

    Vegan Mushroom Pasta with Toasted Pine Nuts and Parsley

    Creamy Vegan Mushroom Pasta

    The Pesky Vegan
    This vegan mushroom pasta is a quick and simple dish that can be ready in under 20 minutes. Featuring a creamy cashew sauce with hints of garlic, tarragon, and mustard, it provides a delicious meal that's gluten-free and dairy-free.
    5 from 1 vote
    Rate this Recipe Print Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course, Pasta
    Cuisine Gluten-free, Vegan
    Servings 2
    Calories 668 kcal

    Ingredients
     

    • 5-7 oz (150-200 g) dried pasta of your choice (gluten-free if necessary)
    • 1½ tablespoons olive oil, divided
    • 3 tablespoons (25 g) pine nuts (optional)
    • 10 oz (300 g) mushrooms, sliced (I've used chestnut mushrooms but you could use any variety you like)
    • 3 cloves garlic, finely chopped
    • ½ cup (120 ml) cashew cream (or another plant-based cream – see notes)
    • 1 teaspoon dried tarragon
    • ½ teaspoon dried thyme
    • 3 tablespoons nutritional yeast
    • 1 teaspoon vegan Dijon mustard (plus more to taste)
    • Pasta cooking water (as much as is needed)
    • Salt and pepper to taste
    • Lemon juice to taste (optional)
    Prevent your screen from going dark

    Instructions
     

    • If including pine nuts, begin by toasting these in a dry pan on medium heat. Cook for a few minutes until starting to turn golden, moving the pan regularly.
    • While the pine nuts are toasting, bring a large pan of salted water to the boil and cook the pasta for 10-12 minutes (see package instructions). Once the pine nuts are golden, remove from the pan and set aside in a bowl.
    • Heat 1 tablespoon of oil in a large frying pan on medium/high heat. Add the sliced mushrooms and fry for 2-3 minutes on each side until golden.
    • Once the mushrooms are golden, reduce the heat to medium and add another ½ tablespoon of olive oil. Add the chopped garlic, salt, and pepper and cook for a couple of minutes to soften the garlic.
    • Next, add the vegan cream, dried tarragon, dried thyme, nutritional yeast, Dijon mustard, and a ladle of pasta cooking water. Stir well, adding more small ladles of pasta cooking water to the pan as necessary to keep the sauce fairly loose.
      Note: Homemade cashew cream will likely require more extra liquid than e.g. a shop-bought oat cream – just keep an eye on it and add as much pasta cooking water as needed. This water will be starchy, which helps to keep the sauce at a nice consistency.
    • Once the pasta is cooked, drain this and add to the pan with the creamy sauce. Turn off the heat, mix well, adjust the seasoning, and serve with the toasted pine nuts. I also like to add a squeeze of lemon juice, chopped fresh parsley, and homemade vegan parmesan.
      📸 Recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Cashew cream: If you're using my recipe for homemade cashew cream but only want enough for this pasta sauce, you'll want approx. 50 g (⅓ cup) raw cashews to 80 ml (⅓ cup) water. The thickness of the cream doesn't matter too much as you can thin it out as needed with the pasta cooking water. 
    Mushrooms: I've used chestnut (or cremini) mushrooms, but this recipe would work well with pretty much any edible variety. For bonus points, try adding rehydrated wild mushrooms or a touch of mushroom powder to the sauce.
    Salt: To get the mushrooms nice and golden, don't add salt until you've fried these first.
    Wine: For extra depth, add a splash of vegan white wine and cook for a minute or so before adding the cream.
    Greens: Why not try adding greens such as spinach or green peas? You can even use the frozen version of these and simply add to the pasta pot for the final few minutes of cooking time.
    Gluten-free: To ensure this is gluten-free, use a pasta variety and a vegan cream that are GF (the suggested cashew cream is naturally gluten-free).
    Storage: Store in the fridge for up to four days or freezer for up to six months.
    * The nutrition info below is for one serving, based on a total of two servings.

    Nutrition

    Calories: 668kcalCarbohydrates: 77gProtein: 25gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gSodium: 627mgPotassium: 1303mgFiber: 8gSugar: 6gVitamin A: 58IUVitamin C: 2mgVitamin D: 1µgCalcium: 77mgIron: 5mg
    Nutrition Facts
    Creamy Vegan Mushroom Pasta
    Amount Per Serving
    Calories 668 Calories from Fat 270
    % Daily Value*
    Fat 30g46%
    Saturated Fat 4g25%
    Polyunsaturated Fat 8g
    Monounsaturated Fat 15g
    Sodium 627mg27%
    Potassium 1303mg37%
    Carbohydrates 77g26%
    Fiber 8g33%
    Sugar 6g7%
    Protein 25g50%
    Vitamin A 58IU1%
    Vitamin C 2mg2%
    Vitamin D 1µg7%
    Calcium 77mg8%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword creamy mushroom pasta, dairy-free pasta recipe, vegan mushroom pasta sauce
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Arlene

      March 17, 2022 at 12:21 am

      5 stars
      Utterly delicious, a recipe that's going into our regular rotation!

      Reply
      • The Pesky Vegan

        March 17, 2022 at 2:17 pm

        Great to hear it, cheers for the review!

        Reply

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