All you need is 15 minutes and a handful of simple ingredients to make this super easy Vegan One Pot Creamy Mushroom Pasta!
The magic of one pot pasta has been around for a while now, but the ability to dump everything in one pot, for a delicious meal to come out at the end of the process never ceases to amaze me.
(If it amazes you too - be sure to grab this free printable with my most popular one-pot vegan recipes!)
There are lots of versions floating about, but this is creamy mushroom pasta is mine. Essentially it is a one pot version of my vegan alfredo.
After frying the mushrooms, shallots, and garlic, simply boil the kettle and add boiling water, spaghetti and your favourite dairy free milk.
At first, the milk may curdle a little, but stick with it and you'll end up with a deliciously creamy mushroom pasta sauce.
If you like a bit of variety you can switch out the spaghetti and use penne, shells or any other pasta shape or variety you like.
Just keep an eye on the pasta though, as some pastas, such as macaroni, cook in less time than spaghetti.
To add a little bit of color, you can also throw in some greens a minute or so before the pasta is ready. Try rocket (arugula) or baby spinach.
Hardier greens such as kale will require a few extra minutes, so try throwing them in 5 minutes before the pasta is ready.
For an extra flavor boost to my creamy mushroom pasta sauce, you can also use a good quality vegetable stock in place of water.
I use my own homemade vegetable stock- you can find the recipe here.
Any good quality stock will do. Just keep in mind that store-bought stocks that these can be quite salty, so you will need to adjust the amount of salt required.
I recommend eating this recipe straight away, due to the fact that as the pasta sits it tends to absorb the sauce. And we all like a good saucy pasta right?
This recipe was number 2 in my top recipes of 2016, and has made the top 10 every year since. Find out what made number one here. And subscribe, to get my latest recipes delivered to you!
Love pasta?
Be sure to check out my two most popular vegan pasta recipes - my Vegan Mac and Cheese and my Mushroom Bolognese. Or check out all of my favorite vegan pasta recipes here.
And for more one-pot meals, try these spicy One-Pot Thai Green Curry Noodles or the One-Pot Vegan Jambalaya.
Or just download this free printable with all my favorite one-pot vegan recipes in one handy place!
Recipe
Ingredients
- 2 tbsp olive oil
- 14 oz mushrooms washed and sliced (400g)
- 2 shallots peeled and diced
- 4 garlic cloves peeled and minced
- 2 tsp rosemary or thyme finely chopped
- 3 ⅓ cups vegetable stock or boiling water
- 12 oz spaghetti (350g)
- 2 ½ cups dairy free milk such as cashew milk
- 2 tsp salt
- 2 tbsp nutritional yeast
- 2 tsp white miso
Instructions
- Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.
- Add the oil to the pan and fry the mushrooms until lightly golden. This should take 5-6 minutes. You might need to do this in two batches depending on the size of your pan. Once the mushrooms are cooked - add the shallots, garlic and herbs. Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes, taking care to stir the pan so that the garlic doesn't burn.
- Add the vegetable broth (or water). Add the spaghetti, 2 cups of the dairy-free milk (reserving half a cup), salt, nutritional yeast and miso. Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn't clump together.
- When the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Serve immediately.
Video
Notes
- I like to use a mix of button mushrooms and baby portabella mushrooms. You can use any variety you prefer!
- Whole milk can be used if you are not looking to make a dairy-free recipe.
- If using water rather than broth, you may wish to add a bit of additional salt and pepper.
Nutrition
Did you make this recipe?
I'd love to see! Share your photo on Instagram and use the hashtag #deliciouseveryday for a chance to be featured or share it on my Facebook page.
And don't forget to follow Oh My Veggies on Pinterest, Facebook and Instagram for all of the latest news and competitions.
Want more delicious recipes?
Subscribe to the Delicious Everyday weekly newsletter, and I'll send you the latest recipes! Plus, I'll send you my free e-cookbook with my top 15 vegan recipes as a welcome gift.
Jill says
This was amazing! So delicious and creamy. I will definitely be making this againHere’s the modifications I made in case this helps anyone else!I halved the recipe which made one large dinner portion and a nice leftover lunch portion.I used all cremini mushrooms although I may experiment with that next time. Half a sweet onion instead of shallots. Doubled the garlic, and used dried herbs so doubled those as well approximately (I don’t really measure anything). I used cashew milk as you suggested - worked and tasted great!! I let the liquid boil off with the lid off. I used brown rice spaghetti pasta. Once most of the liquid boiled off I added in a few good handfuls of spinach and stirred them in. Served it with cut up vegan Italian sausage and some red pepper flakes for a bit of heat. Otherwise I followed all your directions! Amazing!!! I will definitely be making this for non-vegan friends 🙂
Nicole says
Thanks so much, and thanks for sharing your take on it. Sounds like great additions, especially the bit of spice!
Melanie says
This pasta recipe is amazing! I will definitely be using it again. Modifications I made were: The pasta I used was wholewheat penne instead of spaghetti, I prefer the taste of wholewheat pasta and it's also much more nutritionally dense! I used all chestnut mushrooms instead of a mix - they are my favourites! Almond milk instead of cashew, it worked really well!I didn't have any nutritional yeast so I put in a little bit of violife cheese for vitamin B12 and a bit of a cheesy flavour. I also omitted the white miso but it still tasted great! I would definitely recommend using vegetable stock rather than just water as it adds a lot of flavour. I used one of the knorr vegetable stock pots and I didn't add any additional salt and pepper and I thought it was well seasoned.I also added some spinach at the end as suggested.
Manon says
Hi Nicole,I came across your recipe by chance and was highly perplexe to the whole idea of "creamy vegan pasta". I wanted to try though as I am trying to eat as little meat and animal products as possible.I read the recipe about 20 times - in complete disbelief.And turns out it is great! I am French so giving up on cream is a tough one. But it just worked magic. Thank you so much for sharing this recipe with us - I'll definitely cook it and hope to cook it for non-vegan friends to hear their thoughts.PS: Really useful to be able to change the measurements to 1/2/3... person - if you ever are able to and keen on reaching more people, I'd invite you to add the option of changing the measurements types. "Minimalist Baker" blogger has recently added it to her blog and it reduces SO MUCh of the time I spend translating the recipe into metric!Encore merci!M
Nicole says
Thanks so much! This one is a favorite with my non-vegetarian family as well. I will take a look at how she is doing those measurement options - I have readers in lots of countries, and always want to make it easy for them when I can. Thanks!!
Jessika Leonard says
Easy and delicious!
Kelly says
Easy to cooK and more importantly delicious. Made this two weeks in a row and my teenagers love it.
Sheila says
This was awesome! Heavy and rich. Hard to believe it was vegan.
Charlotte says
This was absolutely delicious. Solid 10/5 stars!5 year old approved too! I *may* have doubled the recipe (and good thing too as my boyfriend ate at least 2 portions) so I don't have to cook lunch tomorrow or prepare anything new for him to take to work (the deal in this house is I throw him a container of food together and he doesn't spent £8 minimum on lunch - normally it takes me 30 seconds because I'm making the 5 year old lunch for school - yay for having to provide lunch because the won't provide a vegan meal for her!) so still to see how it reheats in the microwave, but he loved it so much he'd probably eat it cold and stuck together and weird looking!Definitely going into our rotation of pasta meals! The only thing I changed was the white miso, I used some mustard because white miso is something I've never used before and the rest of a jar would probably go to waste if I bought it, may have also added a touch extra nutritional yeast during AND after cooking because nooch is life.Thank you for such a fantastic recipe! Off I go to check out the rest of the website 🙂
Nicole says
I'm so glad you liked it!!
Monica says
I made a single serving of this as a quick lunch to use up mushrooms. OH MY GOSH! It was a wonderful flavor! I didn't have shallots or white miso, but was able to substitute onion and an inch and a half long piece of Kombu kelp. I had the soupy problem others had, but I plan on making this as many times as I can until I figure it out! It was the best Mushroom noodle soup I had, at the very least! Thanks for the wonderful recipe!
Dawn says
This was AMAZING!I used onion, almond milk and didn't have white miso so used a little marmite, and also added some truffle oil which made it divine! Another one pot pasta in the books (:
Nicole says
I'm so glad you enjoyed it - the truffle oil was a great addition! I may have to try that next time myself.
M. Dean says
WOW! This dish was easy, flavorful and easy to make. Initially, I thought four cloves of garlic would be overpowering, but it was PERFECT. I also made a few adjustments based on what I had on hand: cashew milk, spinach, flaxseed oil and rotini. I cannot wait for lunch tomorrow as the last few days lunchtime meals were less than desirable. I have shared your recipe on Facebook because my dinner serving was gone before I knew it. Thank you for posting this treat.
Nicole says
Thank you so much for the kind words - you made my day!
Mary says
Delicious!! Are used unsweetened almond milk and I didn’t have any miso so I used tahini. The sauce wasn’t very thick but it was delicious!! I will definitely be making this many times!!
Mary says
This was incredibly delicious!! I’ve also tried two other recipes so far and they were both delicious as well. So much more flavorful than other vegan recipes I’ve tried.
Rosemary McLister says
Very tasty will definitely make again added some dried porcini mushrooms to the dish had a lovely rich mushroom flavor and used macadamia milk because I can’t have cashews didn’t have miso paste so put in a splash of soy sauce Next time definitely will put less liquid because it’s too watery and I like a thick sauce probably 1 cup less milk and 1 cup less stock you can always add more if need be
Ruthie says
My daughter and I love this recipe. It's definitely on our regular meals list. So yum! Thank you
Frieska Yoshida says
Delicious! Thank you!
Alex says
Tried making this 3 times now because it’s quite tasty but it comes out like soup every time. Not sure how to achieve the creaminess,I’ve now tried upping the nooch, using less liquid, adding flour, nothing works, I just end up with pasta on top of soup.
Nadia says
Made this recipe today. Was worried that the liquid wasn't going to reduce! But it came together right at the end! Nice and creamy, and nice earthy taste. Not enough taste for me personally. But still delicious!
Sky says
I’ve been making this recipe for years now and it’s a classic. So creamy and tasty and only one pot to wash. It’s a favourite in our house, thank you for sharing the recipe!
Suzan says
Mine did look beautiful, but it turned out to be more soupy than creamy. I used what I had on hand - edamame spaghetti, soy milk, leeks, mushrooms, arugula, miso and nutritional yeast. Next time I will try with one of the nut milks and a different gluten free pasta, and there will definitely be a next time!
Jo says
Love this and have made it a trillion times! I’m wondering can I make this in the instant pot/pressure cooker? If so, how long do you think?It would make an already easy dish into a super easy dish!!
Gen says
creamy and comforting <3 i used gluten free pasta and it turned out great. love the convenience of using one pot. would add a tad more miso and garlic next time for extra flavour. but very scrumptious!
Megan says
This was pretty good! I’m not partial to mushrooms but I didn’t mind the flavor. I had to improvise a little for my weird servings (like 16 oz of pasta instead of 12 and playing around with tahini + soy sauce ratios)… but in the end it was pretty enjoyable! Question: what’s you garnish yours with in the pics? Could you add that recommendation in the recipe? Or did you put it in your notes and I missed it?
Kate says
Pretty good, struggled to get the sauce to thicken and added truffle oil to get a bit more flavour. Would be great as a base creamy pasta, but next time I’ll try adding some toasted pinenuts, semi dried tomatoes and maybe vegan parmesan. Thanks for sharing!!
Lou says
This was sooo good! I used truffle pesto and porcini mushroom powder instead of miso, turned out delicious!
Alice says
I can’t believe that I’ve never made a one pot pasta before! I used red onion instead of shallots and added red capsicum and dried chilli… stirred some coriander, olives and lemon zest through at the end. Absolute perfection! I don’t buy milk so I blended sunflower seeds, cashew and macadamia nuts with some water and it worked amazingly well 🙂