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.
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.
(If it amazes you too - be sure to grab this free printable with my most popular one-pot vegan recipes!)
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. And subscribe, to get my latest recipes delivered to you!
- 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
- 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.
- 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.