Dairy-Free Mushroom Cream Pasta

Indulge in the creamy, comforting flavors of this Dairy-Free Mushroom Cream Pasta—a deliciously rich twist on classic pasta dishes without a drop of dairy. Perfect for plant-based eaters and those avoiding dairy, this recipe features tender slices of button and cremini mushrooms, sautéed with aromatic garlic, onions, and fresh thyme for an earthy, savory base. The luscious sauce combines full-fat coconut milk and nutritional yeast, delivering a velvety texture with a subtle hint of nuttiness. Tossed with gluten-free pasta and finished with a splash of bright lemon juice and fresh parsley, this 40-minute dish is not only perfect for weeknight dinners but also impressively gourmet for special occasions. It’s a must-try for fans of vegan comfort food, packed with flavor and free of compromise!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Gluten-free pasta
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 300 grams Button mushrooms, sliced
• 200 grams Cremini mushrooms, sliced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Fresh thyme leaves
• 1 cup Vegetable broth
• 1 cup Coconut milk (full-fat)
• 3 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

Step 3

Add the sliced button and cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender and have released their juices, about 8-10 minutes.

Step 4

Season the mushrooms with salt, black pepper, and fresh thyme leaves. Stir well to combine.

Step 5

Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 5 minutes, letting the flavors meld together.

Step 6

Reduce the heat to low and stir in the coconut milk and nutritional yeast. Cook for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly.

Step 7

Stir in the lemon juice to brighten the flavors. Adjust the seasoning with additional salt or pepper if necessary.

Step 8

Add the cooked pasta to the skillet and toss it well to coat with the mushroom cream sauce.

Step 9

Serve the pasta hot, garnished with freshly chopped parsley. Enjoy your dairy-free mushroom cream pasta!

Nutrition Facts

Serving size	(1567.2g)

Amount per serving	% Daily Value*
Calories	1844.0

Total Fat 92.7g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 3027.0mg	0%
Total Carbohydrate 217.7g	0%
Dietary Fiber 25.6g	0%
Total Sugars 26.6g
Protein 48.9g	0%

Vitamin D 50IU	0%
Calcium 163.5mg	0%
Iron 14.3mg	0%
Potassium 3343.6mg	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: 43.9%

Protein: 10.3%

Carbs: 45.8%