An easy, affordable Vegan Mushroom Pasta made with just 5 ingredients in under 15 minutes. This recipe serves two and is budget-friendly whether you use gluten-free pasta or not.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- Instructions
- Leftovers & storage
- Recipe FAQs
- Recipe card
Why this recipe works
This is a comforting, quick meal perfect for cooler days or a simple weeknight dinner. The sauce becomes silky with just a few ingredients, while mushrooms add satisfying texture and umami. It’s fuss-free, family-friendly and easy to double if you’re cooking for more people.
Ingredients to make Vegan Mushroom Pasta
- Spaghetti – 200g (gluten-free or standard).
- Mushrooms – 200g. Chestnut mushrooms work well, but button, baby or oyster mushrooms are fine.
- Soya cream – 250ml (or oat cream; use single cream if not dairy-free).
- Garlic – 3 cloves, sliced.
- Parsley – a small handful, chopped.
- Olive oil – for frying.
See recipe card below for exact quantities and nutrition.
Substitutions
- Pasta: Use penne, fusilli or any shape you prefer.
- Cream: Swap soya cream for oat cream or dairy single cream if you’re not vegan.
- Herbs: Replace parsley with chives, basil or another fresh herb.
- Veg: Add peas, spinach or other leftover vegetables when frying the mushrooms.
Variations
- More depth: Stir in a small spoonful of wholegrain mustard for extra flavour.
- Deluxe: Use oyster or king oyster mushrooms for a meatier texture and serve with a green salad and garlic bread.
- Kid-friendly: Cook garlic earlier with the mushrooms for a milder garlic flavour.
- Spicy: Add chilli flakes or serve with a spicy tomato sauce for heat.
Instructions
Step 1: Bring a large pan of salted water to a boil. Add the spaghetti and cook for about 10 minutes or until al dente.
Step 2: Meanwhile, slice the mushrooms and garlic.
Step 3: Heat a splash of olive oil in a large non-stick frying pan. Fry the mushrooms until they are golden and any released moisture has mostly evaporated.
Step 4: Add the sliced garlic, soya cream, chopped parsley and a pinch of salt and pepper. Simmer for a few minutes until the sauce thickens slightly.
Step 5: Drain the spaghetti in a colander and add it to the pan with the creamy mushrooms. Use tongs to toss the pasta in the sauce so it’s evenly coated.
Hint: Tongs make it easy to combine the pasta and sauce evenly and help the sauce cling to the spaghetti.
Leftovers & storage
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a frying pan over low heat with a splash of water to loosen the sauce.
Recipe FAQs
Use standard single cream instead of plant-based cream.
Yes. Cook diced chicken or another protein in the pan alongside the mushrooms until fully cooked.
Yes. Penne, fusilli or any favourite shape will work.
No. Any mushroom variety is fine; oyster mushrooms give a more ‘meaty’ texture.
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Vegan Mushroom Pasta
Equipment
- Medium saucepan
- Chopping board
- Knife
- Large non-stick frying pan
- Colander
- Tongs (optional)
Ingredients
- 200 g spaghetti (gluten free or standard)
- 200 g mushrooms (chestnut or any variety)
- 250 ml soya cream (or oat/dairy cream)
- 3 garlic cloves, sliced
- Small handful parsley, chopped
- Olive oil, for frying
Instructions
- Add the spaghetti to salted boiling water and cook for 10 minutes.
- Meanwhile, slice the mushrooms and garlic.
- Heat olive oil in a large non-stick pan and fry the mushrooms until browned.
- Add soya cream, garlic, parsley and a pinch of salt and pepper. Simmer for a few minutes.
- Drain the spaghetti and add to the pan. Toss to combine and serve immediately.
Notes
Store: Refrigerate for up to 2 days. Reheat gently with a splash of water.
Tip: Slice mushrooms evenly so they cook uniformly; simmer longer for a thicker sauce.
Nutrition
Calories: 356 kcal | Carbohydrates: 39 g | Protein: 7 g | Fat: 18 g | Saturated Fat: 2 g | Fiber: 3 g | Sugar: 2 g
