Vegan Mushroom Cream Pasta

Indulge in the comfort of this rich and creamy Vegan Mushroom Cream Pasta, a luscious plant-based twist on a classic favorite that’s perfect for weeknight dinners or special occasions. Featuring tender fettuccine (with a gluten-free option), this recipe boasts a velvety sauce made from full-fat coconut milk and seasoned with nutritional yeast for a cheesy umami boost. Sautéed mushrooms, garlic, and onions bring depth and earthiness, making each bite irresistibly flavorful. This 30-minute dish is finished with a sprinkle of fresh parsley for a burst of color and freshness. Whether you're vegan, dairy-free, or simply in search of a hearty, healthier pasta recipe, this one-pan delight is sure to become a household favorite.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz fettuccine or spaghetti (gluten-free if desired)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 16 oz mushrooms, sliced (such as cremini or button)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons nutritional yeast
• 1 cup canned coconut milk (full-fat)
• 0.5 cup vegetable broth
• 1 tablespoon cornstarch
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.

Step 2

In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until translucent, about 4 minutes.

Step 3

Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.

Step 4

Add the sliced mushrooms, salt, and black pepper. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 7-8 minutes.

Step 5

In a small bowl, whisk together the coconut milk, vegetable broth, and cornstarch until smooth.

Step 6

Pour the coconut milk mixture into the skillet with the mushrooms, stirring well to combine. Bring the sauce to a simmer and let it cook until it thickens slightly, about 3-5 minutes.

Step 7

Stir in the nutritional yeast and cook for another minute.

Step 8

Add the cooked pasta and reserved pasta water to the skillet. Toss everything together until the pasta is well coated with the sauce.

Step 9

Taste and adjust with more salt or pepper if necessary.

Step 10

Serve the pasta hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(1338.5g)

Amount per serving	% Daily Value*
Calories	1589.1

Total Fat 91.8g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 2752.7mg	0%
Total Carbohydrate 167.4g	0%
Dietary Fiber 21.3g	0%
Total Sugars 27.8g
Protein 49.5g	0%

Vitamin D 45.4IU	0%
Calcium 161.6mg	0%
Iron 16.8mg	0%
Potassium 3002.1mg	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: 48.8%

Protein: 11.7%

Carbs: 39.5%