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

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
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.

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

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.

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

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.

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

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.

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
Creamy Garlic Mushroom Pasta (V + GF)

Creamy Garlic Mushroom Pasta (Vegan + GF)

Prep Time:
Cook Time:
Total Time:
Serves: 8
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 (454g) cremini, baby Bella or white button mushrooms, cleaned, dried and sliced
  • 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.

by Jessica

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  1. I love that you used coconut cream here…this is a wonderful meatless pasta meal, Jessica.

  2. Pat says:

    Looks like my kind of dish bit I am wondering if the milk give it a coconut taste? Thanks

    • Jessica says:

      Hi Pat! It doesn’t give it a coconut taste at all, the garlic cancels that out! I hope that helps! 🙂

      • Jacinta Robinson says:

        I can vouch to this! I just made it and was concerned about the coconut being overpowering. It most definitely wasn’t, the garlic really neutralises it. It was delicious!

  3. Dana says:

    I can’t wait to try this recipe! I’m allergic to coconuts, can you recommend an alternative? Thanks 🙂

    • Jessica says:

      Hey Dana! Are you vegan? If yes, almond milk might work but you may need like a teaspoon or two of flour, whisking it throughly into it, to help thicken up the sauce. If not, you can use regular heavy cream. I hope that helps!

    • Jessica says:

      Hey Dana,

      You could also use cashew milk!!

      • Dana says:

        Thanks for the suggestions! I tried it with the cashew milk and it was delicious 😋

  4. Imgoog says:

    Bookmarked and gonna try this pasta this weekend. Thank you for sharing the recipe! It looks so delicious~

  5. Alma Vorrei says:

    This is the perfect summer weekday meal! Love how easy it is!

  6. Patricia Logan says:

    Creamy mushroom pasta. It was absolutely delicious!!! Will share with my vegan friends!

    • Jessica says:

      Oh I’m so happy to hear that Patricia!! Thanks so much for your feedback! 🙂

  7. Kim says:

    I turned vegan about a month ago cold turkey and I really missed a creamy pasta dish as it was my favourite meal. I stumbled across this recipe and made it for dinner tonight and it is a revelation. Tasted so good and defo a meal I will make over and over again! Thank you.

    • Jessica says:

      Hi Kim,

      Oh I am so so happy to hear this!! You’re so very welcome, and thanks for your feedback!! 🙂

  8. Claudia says:

    It was so delicious!! My family loved it! It taste so good. Srsly. Thanks for this recipe! 😊

    • Jessica says:

      Hi Claudia,

      SO happy to hear!! You’re so welcome and thanks for the feedback!!

  9. Rox Geer says:

    Jessica, what a easy Delicious mushroom dish that I can’t wait to make…especially being gluten-free and dairy free I Thank you….

  10. Shari says:

    Tried this pasta earlier tonight and it was a hit! Absolutely loved it! My meatarian (lol) husband also loved it, so you know it was good! This was also my first time cooking mushrooms but it definitely will not be my last.
    Thx for the recipe Jessica!

    • Jessica says:

      Hi Shari,

      Yay! So happy that you enjoyed darling!! Thanks so much for your feedback and you’re so welcome!!

  11. 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.

  12. 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!!

  13. 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.

  14. 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!

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