Creamy Garlic Mushroom Pasta (V + GF)

By Jessica Hylton - - Updated

This Creamy Garlic Mushroom Pasta is done in just 30 minutes! It’s absolutely mouthwatering, so easy to make, and makes tons of servings!

Overhead shot of creamy garlic mushroom pasta in a big bowl and on some plates.
I’ve been holding out on you. Someone pointed out that I don’t have a simple vegan or vegetarian pasta on my blog. Truthfully, I do, it’s just from years ago, and it’s a light pasta. But a nice creamy, I-could-eat-this-for-days pasta? I didn’t, until today. I’ve been making this Garlic Mushroom Pasta for years, and it never occurred to me to post it because well, I didn’t realise it was so special until I shared a version on Instagram and got tons of requests for a recipe! That roasted garlic tomato creamy pasta version is coming very soon I promise, but for now, let’s indulge in some mouthwatering, creamy garlic pasta, shall we? Let’s.

Overhead shot of creamy garlic mushroom pasta in a skillet on a striped cloth.

Without a doubt, the Mr. and I are pasta people. When you’re both working super long days, it’s such an easy fridge cleaner dish that can make that hard day melt away with one bite. We always have coconut milk in the house for that exact reason, and an endless amount of gluten free pastas in all shapes and sizes and colours. Red lentil, green lentil, black bean elbow pasta, and your good old penne gluten free pasta? You name it, we got it. I love exploring new types and it is FASCINATING the tastes that come through and complement the meal you’re enjoying.

Garlic mushroom pasta in a blue and white skillet, on a striped cloth.

So what makes a great, simple creamy veggie pasta? A great sauce and any vegetable that has a meaty texture that’ll make you feel like you’re in comfort heaven like eating it. When I’m winging it, I tend to grab for eggplant or zucchini, sauté it down, and then throw it in the pasta. That recipe is also coming.

Here, I knew I wanted to use mushrooms. Oh mushrooms, I love you in all your different shapes and sizes. I love a great standard cremini, baby Bella or button mushroom for this garlic mushroom pasta because you can get nice consistent amounts in each bite, without spending a ton of money on a speciality type. That being said, portobello, shiitake and oyster mushrooms would taste MAGNIFICENT here.

Treat yo’ self.

Top down shot of creamy garlic mushroom pasta on a plate with a gold fork on the side.

Apart from the mushrooms, the key to this garlic mushroom pasta is one other thing: coconut milk. I think it adds ALL the right flavour, creaminess and wow factor without being heavy or weighing down the dish. In fact, I love using coconut milk in place of cream in everything: from sautéeing my spinach, to my homemade ice creams. Anyway, it really makes this dish super creamy, is well absorbed by the mushrooms, and makes it a delicious alternative to an alfredo pasta.

Plates of creamy pasta on a table with a striped cloth and bowl of parmesan.

One super tip to take this up an even further notch? Using roasted garlic. Roasted garlic is soft, buttery, incredibly fragrant and makes every single dish in your life that much better. I love it in my homemade roasted tomato sauce, and I know for a fact it would be amazing here too. Put it on an hour before you plan to make dinner, and you’ll be in garlicky mushroom heaven.

Enjoy friends! I know this recipe will make you feel all sorts of happy comfort!



This Creamy Garlic Mushroom Pasta is done in just 30 minutes! It’s absolutely mouthwatering, so easy to make, and makes tons of servings! via
Garlic mushroom pasta on two plates and in a skillet.

Creamy Garlic Mushroom Pasta (Vegan + GF)

This Creamy Garlic Mushroom Pasta is done in just 30 minutes! It’s absolutely mouthwatering, so easy to make, and makes tons of servings!
by: Jessica in the Kitchen
Prep Time 9 minutes
Cook Time 21 minutes
Total Time 30 minutes
Servings 8 servings
Course Dinner, Lunch
Cuisine Italian

Creamy Garlic Mushroom Pasta (Vegan + GF)

  • 1 lb box of spaghetti linguine or any other gluten free pasta
  • 2 tablespoons coconut oil
  • 1/2 red onion 88g
  • 10 cloves garlic minced
  • 1 lb cremini, baby Bella or white button mushrooms, cleaned, dried and sliced 454g
  • 1/4 cup chopped parsley or basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 can 383g full fat coconut milk
  • Optional - vegan parmesan for sprinkling on top and extra parsley for topping


Creamy Garlic Mushroom Pasta

  • Cook pasta according to package directions to al dente. Reserve ¼ cup of the pasta water.
  • In a pan over medium high heat, heat the coconut oil. Add the onion, stir and let cook until translucent, about 5 minutes. Add in the garlic and reduce to medium heat.
  • The garlic should sizzle when it hits the pan. Sauté the garlic for about 1 minute.
  • Add the mushrooms, parsley, sea salt and black pepper, stirring together. Cook, stirring, for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit and produce a beautiful golden colour, then turn the mushrooms over and let brown on the other side for another 3-5 minutes.
  • Add in the reserved pasta water. Add in the cooked pasta, and stir/twirl everything together to combine. Add in the coconut milk, stir again and reduce heat to low. Let the coconut milk simmer for 5 minutes.
  • Remove from heat, top with vegan parmesan and chopped parsley, and serve and enjoy!
This recipe is vegan and gluten free. If you’re not gluten free, you can use any type of pasta.
You can store this dish in an airtight tupperware container for no more 3-5 days.
You could take this recipe up even a further notch by using roasted garlic!
If you try this Creamy Garlic Mushroom Pasta please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.


Calories: 323kcal | Carbohydrates: 57g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Sodium: 299mg | Potassium: 525mg | Fiber: 6g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 3mg
by Jessica

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Recipe Rating


  1. Jacinta Robinson says:

    DELICIOUS! I used basil instead of parsley and my family loved it. Also, one of the best creamy vegan pastas I’ve found. It can be difficult to find a creamy recipe without cashews which are quite expensive, so this was fantastic.

  2. India says:

    Hey Jessica, what would the measurements be if I wanted to just make enough for 2? Or would I be better off just cutting the measurements in half and making it a serving size of 4? Definitely want to make this tomorrow night for my boyfriend and I!

    • Jessica says:

      Hey India!

      Yes I would agree – make a serving size of 4! That way you don’t sacrifice on any flavour by cutting it down too much! I hope you guys enjoy!!

  3. Jeanne says:

    Just made this and was totally enjoyable. Left out most of the salt because BF is low-sodium restricted. I added the salt to mine at the table. Very good and easy to make.

  4. Nancy says:

    Talk about comfort food- this is fabulous! I used about half as much pasta, but we both couldn’t eat enough of it!

  5. Tyla says:

    5 stars
    I used penne pasta(what I have in my pantry lol) and I also added asparagus! This recipe is so simple, yet flavorful! Yum!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Tyla! Thank you so much for reading and leaving such a nice comment!

  6. Christie says:

    5 stars
    So creamy and delicious that we all had seconds! Was super easy (especially with presliced mushrooms) to make. I had to stir the mushrooms to stop the onions and garlic from burning (longer than 10min), but the mushrooms still got nice and brown. Beautiful, rich, creamy flavour that barely tasted like coconut, which we enjoyed. Will absolutely make it again. Thanks

  7. Tracey T says:

    This was so good. My family really enjoyed it and they didn’t even miss the meat. 10/10

    • Gavin | Jessica in the Kitchen says:

      Oh wow we’re so happy to hear that your family enjoyed this Tracey. Thanks so much!

  8. Helan says:

    5 stars
    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

  9. deborah mapp says:

    5 stars
    Oh wow so easy to make and absolutely scrumptiously delicious, this is a keeper and will be made regularly💯I love simple, quick and easy recipes, it’s a winner😄

    • Gavin | Jessica in the Kitchen says:

      Oh wow thank you Deborah! We’re so happy that you like it!

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