from 1 vote
Vegan Creamy Mushroom Pasta Recipe
Creamy, plant-based, and easy to make gluten-free, this 20-minute creamy mushroom pasta recipe might just become your new favorite weeknight dinner!
dinner, lunch, Pasta
oz (400 g)
gluten-free if needed
oz (283 g)
stems removed, caps sliced thinly
cup (160 ml)
white wine, or vegetable broth
optional, to garnish
cup (240 ml)
plant-based cream or coconut cream
sea salt & freshly ground black pepper
a small handful of parsley
chopped to garnish
Cook the pasta in salted water according to package directions. Once the pasta is cooked to al-dente, reserve about 2/3 cup of the water, then drain and set aside.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms and sauté for about 4-5 minutes, until soft and lightly browned.
Add the garlic and smoked paprika. Stir and cook until the garlic is fragrant, about 30 seconds.
Pour in the beer and stir to remove any brown bits stuck to the bottom of the pan. Simmer until most of the beer is evaporated, about 2-3 minutes.
Stir in the vegan cream and pasta water, taste, and season with sea salt and pepper.
Simmer for a few minutes, then stir in the cooked pasta. Use tongs to coat the spaghetti fully in the sauce.
Garnish with freshly chopped parsley and chili flakes, and serve immediately.
Please read the Tips & Tricks in the article before making this creamy mushroom spaghetti recipe. Below is just a summary:
To learn how to make the creamiest plant-based sauce for this vegan mushroom pasta, see Tip 1.
Tip 2 explains the best kind of mushrooms to perfect this dish.
Wondering if you can use dried mushrooms instead of fresh? Head to Tip 3.
Tip 4 has my how-to for cooking mushrooms perfectly every time, for this pasta or any dish.
For all of the easy ingredient substitutions, read Tip 5.
And finally, see Tip 6 for my recommended best dishes to complement this creamy mushroom spaghetti.