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One Pot Creamy Vegan Mushroom Pasta

One pot creamy Vegan Mushroom Pasta is so easy to make and ready in 30 minutes. Made with just 7 simple ingredients, it’s a deliciously healthy and comforting pasta dish that everyone will enjoy!

side angle view of serving of mushroom pasta on a brown plate with items surrounding.

Earthy mushrooms are the star of this creamy pasta dish! They are meaty, and once cooked, their juices add a delicious umami flavor to the savory sauce. And there are enough mushrooms for every bite.

The recipe is super simple with just a handful of ingredients, most of which you may already have on hand. Easy meals like this are perfect for busy nights or when you are craving something cozy and comforting.

Plus, I love how flexible it is! The ingredients can be switched up to suit all types of preferences. It’s just easy, accessible, and so darn delicious and I know you’ll love it too!

top down view of ingredients used to make creamy vegan mushroom pasta on a marble slab.

Ingredients & Substitutions

Non-dairy butter: Butter will add a rich flavor (I recommend Miyoko’s). Feel free to use olive oil or water for oil-free.

Garlic: Fresh is best and can be easily prepped with a garlic press. For ultra-ease, I often use jarred minced garlic.

Mushrooms: Brown mushrooms are the most nutritious and flavorful. Feel free to use white or brown.

Pasta: Use your favorite – regular, gluten-free, whole-grain, or whatever you have on hand. This recipe works with all types of noodles and pasta shapes!

Vegetable broth: Opt for low-sodium. I always have Better Than Bouillion Veg Paste (affiliate link) on hand and use about 1/2 – 1 teaspoon which lets me control the sodium without losing flavor. Also, mushroom broth would be delicious!

Vegan cream: Lots of options here! Use a Vegan Heavy Cream or canned coconut cream for a smooth, rich flavor. For a more cheesy flavor I like to use Miyoko’s liquid Mozzarella. You can even stir in Vegan Cream Cheese.

Salt & pepper: Season to taste.

top down view of sauteed mushrooms in a pot with wooden spoon and items surrounding.

How To Make Vegan Mushroom Pasta

Start by sauteeing the garlic in butter, oil, or water for oil-free for 1 minute. Add the mushrooms and continue cooking for 4 minutes.

top down view of pasta and broth added to saute mushrooms in a pot with wooden spoon.

Next, add the pasta and vegetable broth and simmer for 10 – 12 minutes.

top down view of vegan cream being added to mushroom pasta in a pot with wooden spoon.

Lastly, add the non-dairy creamer of choice and give a good stir. The savory sauce will thicken as it cools.

And that’s all it takes – one pot, 30 minutes, and done. And now you’re ready to enjoy!

Mushroom Pasta Tips

  • If you don’t have any cream, you can use milk instead, but the sauce will be thinner.
  • For added protein and fiber, toss in 1 cup of fresh or frozen green peas with the pasta or use high-protein pasta.
  • You can add a pinch of red pepper flakes for a bit of spice.
  • Fresh herbs like parsley or thyme can also be added for extra flavor.

How to Store & Reheat

Leftovers can be stored in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a little extra broth as needed. For meal prepping, these mulit-use glass containers are super handy.

I don’t recommend freezing this unless using canned coconut milk. The other non-dairy creamers may not hold up as well. You can freeze for 2 – 3 months. Let thaw in the refrigerator.

Serving Suggestions

Serve with a slice of Artisan Bread for swiping up any remaining sauce. For freshness, this Classic House Salad is just perfect!

top down view of pot with freshly made creamy mushroom pasta.

More Cozy Pasta Recipes!

If you try this mushroom recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or if you made any changes.


One Pot Creamy Vegan Mushroom Pasta

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5 from 1 review

Earthy mushrooms and tender pasta are wrapped in a savory cream sauce, creating a delicious pasta dish that cooks in one pot and is ready in under 30 minutes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Entree
  • Method: simmer
  • Cuisine: American, Vegan


Units Scale
  • 2 tablespoons vegan butter, olive oil, or water for oil-free
  • 4 cloves garlic, minced
  • 16 oz baby bella mushrooms, sliced
  • 8 oz pasta (use your favorite)
  • 2 1/2 cups low-sodium vegetable broth
  • 1/2 cup vegan cream, canned coconut milk, Vegan Aioli, or Miyoko’s liquid mozzarella
  • 1/4 teaspoon mineral salt, or to taste
  • 1/4 teaspoon freshly cracked pepper, or to taste

To serve, optional

  • Vegan parmesan cheese or homemade Almond Parm
  • chopped parsley


Saute: In a large pot, warm the butter over medium heat. Add the garlic, and saute for one minute. Add the sliced mushrooms and cook until they start to sweat and soften, about 4 minutes.

Simmer: Add the pasta and vegetable broth to the pan and stir to combine. It’s okay if the broth doesn’t completely cover the pasta. Cover the pot, increase heat to medium-high, and bring the broth to a boil. Once boiling, reduce heat and simmer, stirring occasionally, for about 8 – 12 minutes, or until the pasta is cooked through and the broth has reduced slightly.

Add creamer: Remove the pan from heat and stir in the vegan cream. Season with salt and pepper to taste. Sauce will thicken as it cools.

Serve in individual bowls with a sprinkle of parsley or vegan parmesan. Pair with a chunk of Artisan Bread for swiping up the sauce. This Classic House Salad makes a great side.

Serves 4

Store: Leftovers can be stored in the refrigerator for 4 – 5 days. Reheat on the stovetop or in the microwave. Add a little broth or non-dairy milk as needed for moisture when warming.


Use your favorite mushrooms: Brown or white.

Add herbs: For another layer of flavor, add 1/2 teaspoon of dried thyme with the mushrooms.

Add protein: 1 cup of fresh or frozen peas will add extra nutrition and a pop of color to the pasta. You can also use high-protein pasta.

Depending on the pasta you use, be sure to check the cooking time on the package to ensure you cook it long enough.

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  1. I made this recipe using whole grain penne pasta, adding thyme and the peas. It was easy and delicious. Thank you.

    1. Julie | The Simple Veganista says:

      Sounds wonderful! So glad you enjoyed the recipe and made it your own. Thanks for sharing, Sandy! Cheers :)

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