Creamy Garlic Mushroom Pasta
This vegan Creamy Garlic Mushroom Pasta is going to be your new favorite weeknight dinner! Savory, creamy, and satisfying, it’s easy to make and done in just 30 minutes.
We all have those go-to recipes that are always in regular rotation on our dinner menus, and this Creamy Garlic Mushroom Pasta is one of mine. I’ve been making it for years, but it never occurred to me to post it because, well, I didn’t realise it was so special until I shared a photo of it on Instagram and got requests for the recipe!
So what makes this dish so good? Well, first, it’s the mushrooms, which are meaty and satisfying. I usually use inexpensive cremini or white mushrooms, but if you want to spring for something fancier, portobello, shiitake, or oyster mushrooms would taste MAGNIFICENT here.
Then, of course, there’s the creamy sauce. It might surprise you to learn that it’s made with coconut milk! It adds just the right flavour, creaminess, and wow factor without being heavy or weighing down the dish—and no, it doesn’t make this pasta taste like coconut!
Does Coconut Milk Curdle When Cooking?
Yes, coconut milk can curdle when cooking, but only when it’s cooked at a high temperature for a long period of time. In this recipe, it’s heated on low for just a few minutes, so you don’t have to worry about it curdling!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Spaghetti, linguine, pappardelle, or another shape of pasta – You can also use a pasta made with bean or lentil flour for added protein.
- Coconut oil – Another cooking oil can be used instead.
- Red onion
- Cremini or white mushrooms
- Parsley or basil
- Sea salt
- Ground black pepper – Coarse, freshly ground black pepper is best—it adds so much flavor!
- Full-fat coconut milk – Be sure to buy the canned variety, not the cartons in the refrigerated section.
- Vegan Parmesan – Use store-bought or homemade vegan Parmesan.
Should Mushrooms Be Washed or Wiped?
There’s a lot of debate about the best way to clean mushrooms, but most experts agree that rinsing them in water isn’t a great idea because the porous mushrooms will soak it up, impacting their flavor and texture. Instead, rub the mushrooms with a dry cloth, paper towel, or brush to remove bits of dirt. If your mushrooms are super dirty, you can give them a quick rinse and blot them dry.
How to Make Vegan Creamy Garlic Mushroom Pasta
This is one of my favorite weeknight dinners because it’s so easy to throw together! Here’s what you’ll need to do.
Cook the pasta. Follow the instructions on the package of pasta and cook it to al dente. Reserve ¼ cup of the pasta water to make the sauce.
Cook the aromatics. Set a skillet over medium-high heat and melt the coconut oil. Add the onion and cook for about 5 minutes, or until it’s softened and translucent. Stir in the garlic and reduce the heat to medium; cook for another minute.
Sauté the mushrooms. Add the mushrooms, parsley or basil, sea salt, and black pepper. Cook for about 3 to 5 minutes on one side without moving the mushrooms, then turn them over and cook the other side for an additional 3 to 5 minutes, or until they’re nicely browned.
Make the sauce. Pour in the reserved pasta water, then stir in the cooked pasta. Add the coconut milk, stir, and reduce the heat to low. Simmer for 5 minutes, or until the sauce thickens slightly.
Finish. Remove the pan from the heat, then top the pasta with vegan Parmesan and chopped parsley.
There are so many ways you can switch things up with this garlic mushroom pasta recipe! Here are some ideas:
- Add tempeh bacon just before serving for some sweet-and-smoky flavour.
- Swap the mushrooms for steamed or roasted broccoli, sautéed asparagus, or frozen peas.
- Use zucchini noodles instead of pasta.
Tips for Success
Here are some hints and tips for perfect creamy vegan pasta.
- Choose the right pasta. If you opt for another pasta shape, I recommend shells, cavatappi, orecchiette, or rotini, which are excellent with creamy sauces!
- Make sure you have room in the pan. You’ll be adding all the pasta, plus a can of coconut milk, so you want to have ample room to stir everything without it sloshing over the edges!
- Use roasted garlic if you have time. Roasted garlic is soft, buttery, incredibly fragrant and it makes every single dish that much better. I love it in my homemade roasted tomato sauce, and it’s amazing here too. Put it in the oven an hour before you plan to make dinner, and you’ll be in garlicky mushroom heaven.
How to Store and Reheat Leftovers
You can store any leftover pasta in an airtight container in the refrigerator for 3 to 5 days. It’s best reheated in the microwave or in a skillet with a splash of plant milk to thin the sauce.
Can This Recipe Be Frozen?
Yes, you can freeze this recipe in an airtight storage container or freezer bag for up to 3 months. Let it thaw in the refrigerator before serving, then heat it in the microwave or on the stovetop as directed above.
Enjoy friends! If you make this vegan creamy mushroom pasta recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Vegan Creamy Garlic Mushroom Pasta
Creamy Garlic Mushroom Pasta (Vegan + GF)
- 1 lb box of spaghetti, linguine, pappardelle, 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!
You can take this recipe up a notch by using roasted garlic!
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