Vegan Mushroom Stroganoff
🌱 Vegan Creamy Mushroom Pasta 🍝🍄
This Vegan Creamy Mushroom Pasta is rich, cozy, and packed with sliced mushrooms in a silky dairy-free sauce. Wide noodles get coated in a savory cream that tastes like classic mushroom stroganoff — without the cream or butter. It’s the kind of bowl you want on a weeknight when you need something comforting and fast.
I love how the mushrooms stay meaty while the sauce clings to every ribbon of pasta. A little black pepper and parsley on top and dinner is done. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Creamy Mushroom Pasta 💚
- 🌱 Completely dairy-free
- 🍄 Loaded with savory mushrooms
- 🍝 Silky sauce that coats every noodle
- ⏱️ Ready in about 30 minutes
- 🥄 Cozy comfort-food flavor
- 🌿 Finished with parsley and black pepper
The Secret to a Creamy Dairy-Free Mushroom Sauce
Brown the mushrooms first so they get deep flavor instead of steaming. Cashew cream or coconut milk makes the sauce lush, while a splash of soy sauce and nutritional yeast add that savory, almost cheesy note. Pasta water is what turns the sauce from “nice” into “restaurant glossy.”
Frequently Asked Questions ❓
Will it taste like coconut? 🥥
Not if you use the mushrooms, garlic, and soy sauce. Cashew cream is the best option if you want zero coconut flavor.
What pasta works best? 🍝
Fettuccine, tagliatelle, or any wide noodle holds this sauce beautifully. Penne works too.
How do leftovers keep? 🧊
Refrigerate for up to 3 days. Reheat with a splash of plant milk or pasta water so the sauce stays creamy.
🌱 Vegan Creamy Mushroom Pasta
Ingredients 🛒
- 12 oz (340 g) fettuccine or tagliatelle
- 2 tablespoons olive oil
- 16 oz (450 g) mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon thyme or Italian seasoning
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon soy sauce or tamari
- 1 cup (240 ml) cashew cream or full-fat coconut milk
- ½ cup (120 ml) vegetable broth or reserved pasta water
- 2 tablespoons nutritional yeast
- Fresh parsley, for garnish
Easy Cashew Cream (if making from scratch)
- ¾ cup raw cashews, soaked
- ¾ cup water
Instructions 👩🍳
- Cook the pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- If making cashew cream, blend the soaked cashews and water until completely smooth.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion. Cook for 8–10 minutes, until the mushrooms are golden and any liquid has evaporated.
- Stir in the garlic, thyme, salt, pepper, and soy sauce. Cook for 30 seconds.
- Pour in the cashew cream (or coconut milk), broth, and nutritional yeast. Simmer for 2–3 minutes, until the sauce is creamy.
- Add the pasta and toss, using pasta water as needed until every noodle is coated.
- Finish with parsley and extra black pepper. Serve hot.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 445 |
| Protein | 15g |
| Net carbohydrates | 55g |
| Total carbohydrates | 59g |
| Fiber | 4g |
| Total fat | 18g |
| Sodium | 520mg |
Estimates based on fettuccine, mushrooms, and cashew cream. Exact numbers may vary by pasta brand and cream used.
Notes & Tips 💡
- Don’t crowd the mushrooms or they’ll steam instead of brown.
- A splash of lemon at the end brightens the rich sauce.
- For extra depth, add a teaspoon of Dijon mustard or a pinch of smoked paprika.
- This is excellent with extra cracked black pepper at the table.
This Vegan Creamy Mushroom Pasta is rich, savory, and weeknight-easy. Comfort in a bowl, no dairy required. 🍝🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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