Dairy-Free Creamy Mushroom Pasta

Indulge in the velvety richness of this Dairy-Free Creamy Mushroom Pasta, a mouthwatering recipe that’s plant-based, gluten-free, and bursting with flavor. Perfect for weeknight dinners or special occasions, this dish features perfectly al dente chickpea pasta tossed in a luscious sauce made from full-fat coconut milk, earthy sautéed mushrooms, aromatic thyme, and a hint of nutritional yeast for a cheesy touch—without any dairy. Minced garlic and onion create a savory base, while a squeeze of fresh lemon juice adds a bright, zesty finish. Garnished with a sprinkle of fresh parsley, this creamy pasta is satisfying, wholesome, and irresistibly comforting. Whether you're catering to dietary restrictions or simply craving a healthier twist on a classic favorite, this recipe is sure to become a new dinnertime staple!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 10 ounces mushrooms, sliced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon thyme leaves
• 12 ounces chickpea pasta or other gluten-free pasta
• 1.5 cups coconut milk, full-fat
• 1.5 tablespoons nutritional yeast
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Begin by boiling a large pot of salted water. Once the water reaches a rolling boil, add the chickpea pasta and cook according to package instructions until al dente, then drain and set aside.

Step 2

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 3

Add the minced garlic and chopped onion to the skillet, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.

Step 4

Increase the heat to medium-high and add the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.

Step 5

Season the mushroom mixture with salt, black pepper, and thyme leaves, stirring everything together.

Step 6

Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Reduce the heat slightly and cook for another 3 minutes to thicken the sauce slightly.

Step 7

Stir in the nutritional yeast and lemon juice, mixing well to create a creamy consistency. Adjust seasoning as needed.

Step 8

Add the drained pasta to the skillet and toss everything together, ensuring the pasta is well-coated in the creamy mushroom sauce.

Step 9

Serve the dairy-free creamy mushroom pasta hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(1165.6g)

Amount per serving	% Daily Value*
Calories	2365.1

Total Fat 132.7g	0%
Saturated Fat 79.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2448.9mg	0%
Total Carbohydrate 240.4g	0%
Dietary Fiber 45.3g	0%
Total Sugars 33.5g
Protein 100.4g	0%

Vitamin D 28.3IU	0%
Calcium 370.2mg	0%
Iron 29.9mg	0%
Potassium 5335.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 15.7%

Carbs: 37.6%