This one-pan Garlic Mushroom Pasta recipe is easy to make and so comforting. Al dente pasta and cooked mushrooms are tossed in a rich and creamy garlic sauce to give you a 30-minute meal you can enjoy any night of the week.
For more delicious and comforting meals, check out my vegan dinner, mushroom, pasta, fall, Thanksgiving, and beginner-friendly recipe round-ups.
Ingredients for Garlic Mushroom Pasta
- Pasta
- Olive oil
- Onion
- Garlic
- Mushrooms
- Vegan cooking cream
- Salt and pepper
- Fresh parsley
- Vegan parmesan cheese or nutritional yeast
How to Make Vegan Garlic Mushroom Pasta
Step 1:
Bring a large pot of salted water to a boil over high heat on the stovetop. Pour the pasta into the boiling water and cook to al dente according to the package instructions. Drain and set aside.
Step 2:
Pour the olive oil into a large non-stick skillet over medium heat. Once warm, add the onion and sauté until it’s soft and translucent, about 5-7 minutes. Add the mushrooms and cook until they are just starting to brown (5-7 minutes). To finish, add the garlic to the pan and cook for 1 minute, stirring continuously.
Step 3:
Reduce the heat to low, then pour the vegan cooking cream, ground black pepper, and salt into the pan. Stir occasionally while the sauce simmers for 5 minutes.
Step 4:
Take the skillet off the heat and toss the cooked pasta in the sauce. Garnish with fresh parsley and vegan parmesan cheese or nutritional yeast, then taste and season with additional salt and pepper, as needed. Serve warm.
Garlic Mushroom Pasta (Vegan, Dairy-Free)
Ingredients
- 5 oz tagliatelle pasta (or dry pasta of choice (140 g))
- 1 tbsp olive oil
- ½ medium yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 8.8 oz white button mushrooms (peeled and sliced (250 g))
- 1 cup vegan cooking cream (I used ‘Alpro Cooking Oat’)
- ¼ tsp ground black pepper
- ½ tsp salt
- 3 sprigs chopped fresh parsley (to garnish)
- vegan parmesan cheese or nutritional yeast (optional)
Instructions
- Bring a large pot of salted water to a boil over high heat on the stovetop. Pour the pasta into the boiling water and cook to al dente according to the package instructions. Drain and set aside.
- Pour the olive oil into a large non-stick skillet over medium heat. Once warm, add the onion and sauté until it’s soft and translucent, about 5-7 minutes. Add the mushrooms and cook until they are just starting to brown (5-7 minutes). To finish, add the garlic to the pan and cook for 1 minute, stirring continuously.
- Reduce the heat to low, then pour the vegan cooking cream, ground black pepper, and salt into the pan. Stir occasionally while the sauce simmers for 5 minutes.
- Take the skillet off the heat and toss the cooked pasta in the sauce. Garnish with fresh parsley and vegan parmesan cheese or nutritional yeast, then taste and season with additional salt and pepper, as needed. Serve warm.
Ate a whole portion and still some left….Very good. Will make it again.
Glad to hear you liked it, Joe 🙂