4.9 from 849 votes
Vegan One Pot Creamy Mushroom Pasta Recipe
This Vegan One Pot Creamy Mushroom Pasta brings together sautéed mushrooms, shallots, and garlic simmered with spaghetti in vegetable broth and dairy-free milk. Flavored with rosemary, nutritional yeast, and miso, it creates a creamy, savory sauce without dairy. The pasta finishes with a smooth texture and herbaceous notes, making for a comforting plant-based meal cooked entirely in one pan.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
509 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 tbsp olive oil
- 14 oz mushrooms washed and sliced (400g)
- 2 shallot peeled and diced
- 4 garlic peeled and minced, cloves
- 2 tsp rosemary finely chopped, or thyme
- 3 ⅓ cups vegetable stock or boiling water
- 12 oz spaghetti (350g)
- 2 ½ cups dairy-free milk such as cashew milk
- 2 tsp salt
- 2 tbsp nutritional yeast
- 2 tsp white miso
Instructions
- Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.
- Add the oil to the pan and fry the mushrooms until lightly golden. This should take 5-6 minutes. You might need to do this in two batches depending on the size of your pan. Once the mushrooms are cooked - add the shallots, garlic and herbs. Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes, taking care to stir the pan so that the garlic doesn't burn.
- Add the vegetable broth (or water). Add the spaghetti, 2 cups of the dairy-free milk (reserving half a cup), salt, nutritional yeast and miso. Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn't clump together.
- When the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Serve immediately.
Cup of Yum
Notes
- A mix of button and baby portabella mushrooms adds varied texture and flavor, but any preferred variety works.
- Substitute whole milk if dairy-free is not required for a creamier sauce.
- If using water instead of broth, consider adding extra salt and pepper for seasoning balance.
Nutrition Information
Calories
509kcal
(25%)
Carbohydrates
80g
(27%)
Protein
21g
(42%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
2144mg
(89%)
Potassium
842mg
(18%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
997IU
(20%)
Vitamin C
15mg
(17%)
Calcium
237mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 509
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 80g | 27% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 2144mg | 89% |
| Potassium | 842mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 997IU | 20% |
| Vitamin C | 15mg | 17% |
| Calcium | 237mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.