Vegan Mushroom Pasta Coconut Pasta is a really easy vegan pasta recipe. Super creamy, the easy sauce comes together with shallots, coconut milk, sautéed mushrooms and some arugula. Ready in less than 20 minutes, this is perfect vegan comfort food! A perfect pasta to add to your vegan meal prep repertoire.
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Jump To
- 💖Why we love creamy mushroom pasta:
- What is in a dairy free mushroom pasta sauce?
- 🛒 What ingredients are in vegan mushroom pasta?
- Equipment you need to make this pasta
- 🍽️ How to make mushroom pasta recipe?
- What to serve with this recipe?
- 🫙 How to store vegan pasta with coconut mushroom sauce:
- 📃 Substitutions & Variations
- ☑️ Lora's Tips for creamy vegan mushroom pasta:
- ❓ FAQ'S
- Some other vegan recipes to enjoy:
- 📖 Recipe
- Vegan Mushroom Coconut Pasta
Really flavorful, this simple to make vegan coconut milk sauce is velvety and makes an impressive pasta sauce for even guests. So tasty, you could get your kiddos to try out mushrooms! Also, really great for a busy weeknight or even a special date night. This recipe is vegan, totally dairy-free and could be made gluten-free.
Did I mention the sauce is soooo velvety, so luscious! If you're making it for guests, they'll be so impressed and think you were hours in the kitchen! Yet the secret is this sauce whips up in no time! For real!! So let them think you worked all afternoon on perfecting the perfect vegan sauce.
Let's get onto this delectable pasta recipe!
We are talking total vegan Italian comfort food! Pasta without the guilt of heavy cream or butter. Yes, but with all the satisfaction! This vegan creamy mushroom is a must try.
This amazing creamy mushroom pasta vegan comes together with just a few key things…and you probably have them in your pantry. I know, this is exciting! That means you can get this going even right at this moment!
💖Why we love creamy mushroom pasta:
- Super luscious and creamy mushroom pasta sauce: The totally vegan sauce is really creamy and dreamy! It's hard to believe it's totally dairy-free...but it is!
- Naturally vegan and easy to make gluten-free: If you're vegan, vegan creamy mushroom sauce for you! Need to have it also gluten-free? Use your favorite gluten-free pasta brand! The sauce is also nut-free.
- No-fuss: This mushroom pasta is truly not difficult to make. It's a great beginner's vegan recipe.
- Versatile: A very versatile sauce. It's very mild, but you could even spice it up!
What is in a dairy free mushroom pasta sauce?
- The coconut sauce: The base of the sauce is made first with some finely diced shallots. Yes, I adore shallots! But go ahead and use white or sweet onions. Added to that are the perfect baby Bella mushrooms. Could also use white mushrooms. A splash of dry white wine (if you have an open bottle around, if you don't, no worries)or a splash of vegetable broth.
- The coconut milk: And yes, you may have a carton of coconut milk in your fridge (the one you add in your coffee). Nope, that's not the right one. It has to be a can of coconut milk. Preferably the full fat kind. Nowadays, I find canned coconut milk at every single market I visit. So no problem if you find canned coconut cream instead of coconut milk; either one will work fine!
- Thickening: The sauce gets thickened with a bit of corn starch (or arrowroot starch). You could even use a bit of flour. I used corn starch.
- The flavorings: If you have nutritional yeast on hand (unfortified if you want to keep the sauce a nice and creamy color, it will be yellow with the regular nutritional yeast), some garlic/onion powder (just one or both...whatever if you have, is fine!), salt and pepper.
- The greens: I had some arugula on hand. I thought I had spinach and broccoli, but I used it up the night before. So basically, a bit of greens like arugula, spinach or steamed broccoli would be really nice to addd in.
🛒 What ingredients are in vegan mushroom pasta?
Full printable recipe can be found below.
- Pasta- Any pound of whatever pasta you have could be great! I used spaghetti! Penne, rigatoni, or even farfalle would be nice. Even some fresh pasta, like tagliatelle. Basically, no stressing over the pasta.
- Extra-virgin olive oil-I have a really great brand from Sicily and it costs a little more. But the fruity flavor really enhances all my dishes. So look for something extra-virgin (if you can)and taste the difference.
- Shallots- The best way to start the sauce is by sauteeing the shallots in olive oil (I use extra-virgin). You could use white onions or sweet onions and even a touch of minced garlic (if you like!).
- Baby Bella mushrooms - My kids have been loving baby Bella's ...but typically I also have white button mushrooms. You could even use cremini, or even portobello. Whatever you like or have on hand.
- Sea salt + Freshly ground black pepper-Just a touch of salt and some freshly cracked black pepper seasons the sauce nicely.
- Corn starch (or arrowroot starch) - Helps in thickening the sauce up a little. You could use also some flour (go gluten-free, if you're gluten-free).
- Coconut Milk - I used canned coconut milk (full fat). You could use also lite, but the full fat works better for this sauce. Keep in mind, this does not make it taste like a coconut milk pasta.
- Nutritional yeast - I used unfortified, but the fortified is fine. It adds a lovely cheesy flavor element to this luscious sauce.
- Dry white wine - If you use wine, do not use cooking wine. Use a wine you would actually drink! Just a splash is what I use in this sauce. But freshly squeezed lemon juice or even some vegetable broth is a good substitute.
- Fresh lemon juice-If you don't have a lemon on hand, you could skip this part. It just adds a burst of freshness to the sauce.
- The greens-I used what I had on hand: arugula! If you have some fresh spinach on hand...toss it on at the end and stir it all together (it will wilt up quickly like the arugula). If you have any leftover steamed broccoli on hand from another recipe...chop it up and add it in at the end. It could all work great!
Equipment you need to make this pasta
- A cutting board and a sharp knife for prepping vegetables
- A large pot for boiling pasta
- A large skillet for sautéing the ingredients
- A colander for draining the pasta
- Tongs or Pasta Spoon: To serve the pasta.
🍽️ How to make mushroom pasta recipe?
Here is a brief overview of the steps for this easy vegan pasta(full recipe is printable below with the ingredient list):
- Step 1: Bring a large pot of salted water to a boil.
- Step 2: Heat some olive oil in a large skillet.
- Step 3: In the large skillet, once the oil is shimmering, add in the shallots (or onions)and cook until translucent (takes a few minutes). Next, add in the sliced mushrooms.
- Step 4: Once they soften a little, add in the wine (if you're using)or a little broth or just lemon juice.
- Step 5: Cornstarch and water gets combined in a small bowl. Next, coconut milk and your seasonings gets added in and stirred together.
📃 NOTE: Recipe card with detailed instructions can be found below. Print it out for later!
What to serve with this recipe?
Here are some ideas of what to enjoy this pasta:
- Insalata mista >>> A really easy Italian salad, you'll love it!
- Panzanella Toscana >>> A fantastic Tuscan salad! Really simple to make and very tasty!
- Crusty bread >>> I love a piece of really great bread with my pasta! Or try this super easy psomi spitiko Greek bread.
- Tomato and Cucumber Salad>>> One of all-time favorite salads! I make this all summer long!
🫙 How to store vegan pasta with coconut mushroom sauce:
- To refrigerate: As soon as it's cooled down, store the leftovers in an airtight container or a zipped lock freezer bag. Will keep fresh in the refrigerator for up to 3 days.
- To freeze: I do not recommend freezing this pasta recipe.
📃 Substitutions & Variations
- For a gluten-free option, use rice or quinoa pasta instead of regular pasta.
- To add some protein, you can mix in some cooked chickpeas or tofu cubes to the sauce.
- Instead of coconut milk, you can use cashew cream or almond milk for a creamy sauce.
- If you don't have shallots or onions, you can use leeks or green onions.
- To add some extra veggies, you can include diced bell peppers or zucchini while cooking the mushrooms.
- A splash of red or white wine could be added.
- If you like it hot, add in some red pepper flakes or hot sauce to your taste.
- Instead of nutritional yeast, you can use grated vegan cheese or leave it out entirely.
- For a heartier meal, add in some cooked lentils or beans along with the pasta.
☑️ Lora's Tips for creamy vegan mushroom pasta:
- For a richer and more flavorful sauce, use a combination of different types of mushrooms such as cremini, shiitake, or oyster.
- If you don't have coconut aminos, use soy or tamari.
- Make sure to cook the cornstarch mixture in the sauce for at least 3-5 minutes to thicken and fully incorporate the flavors.
- To make this dish gluten-free, use your favorite gluten-free pasta such as brown rice or chickpea pasta.
- To make a creamier sauce, add more coconut milk or even some vegan cream cheese.
- Can be made ahead and reheated for a quick and satisfying meal. Just store the pasta and sauce separately in the fridge and combine when ready to eat.
- For added protein, toss in some cooked chickpeas or grilled tofu with the pasta.
- Feel free to switch up the greens - arugula works well but other options could include spinach, kale, or even broccoli.
- Adjust the seasoning as needed - more salt, pepper, or nutritional yeast can be added flavor.
- To add some color and texture to the dish, top with some roasted cherry tomatoes or chopped nuts such as pine nuts or walnuts.
❓ FAQ'S
Yes! It's such a versatile and lovely vegan creamy sauce. It's a great base to season up as you like it and it could be drizzled over roasted vegetables or used as a sauce with grilled tempeh or even tofu.
No! I know, it may seem hard to believe. But it's like the coconut milk is the base for all the flavorings and You can't even tell it's made with coconut milk.
There are meat alternatives to try, but I'm not really crazy about them. I prefer to make a lentil sauce with pasta rather than use a meat alternative brand. Also, mushrooms could be chopped into small pieces and seasoned in place of meat.
A quick recipe that will be ready in less than 20 minutes is this one: Ingredients- 2 tablespoons of olive oil; 1-2 clove of minced garlic (or a shallot); ½ cup of tomato puree or chopped fresh tomatoes; fresh or dried herbs that you like; sea salt and freshly ground pepper, ½ cup of frozen peas or any other vegetables.
Cook the pasta until al dente and while you make the pasta, make the quick sauce in a large pan. Heat the oil until it's fragrant in the olive oil. Add in the tomato sauce or fresh tomatoes and cook a few minutes. Add in the vegetables of your choice and stir to combine. Add some pasta water to the sauce to loosen it up . When pasta is al dente, drain and add to the sauce and stir to combine on medium heat. Serve with your favorite vegan cheese.
You could make a flavorful basil sauce. Pesto genovese could be made without any cheese. Al dente pasta is combined with tender potatoes and green beans. In a large pot boil the beans in salted water. Remove them with a strainer and keep them on the side in a bowl of water with ice (so they'll stay bright green).
Add the potatoes chopped in cubes to the boiling water and cook until tender. Drain them and set aside. Add the pasta to the same boiling water and cook until al dente.
While the pasta cooks, prep the quick pesto in a blender. Add a couple cloves of garlic, basil, pine nuts, and extra virgin olive oil. Add in a dash of salt. Blend to combine. Just before the pasta is ready, add the beans and potatoes to the water. Strain it all and combine with the pesto.
A not so typical vegan recipe would be to marinate large portobello mushrooms in a simple balsamic vinaigrette. Roast or grill the mushrooms and they cook up with a slight tangy sweetness from the balsamic with an earthy mushroom flavor. It could be used as a burger, chopped and added into a pasta or on top of a salad. So delicious!
Here are some more vegan pasta dishes to inspire you:
- Penne all'arrabbiata: a simple tomato sauce made even better with some chili pepper!
- Pasta puttanesca: a quick tomato sauce made even more flavorful with black olives and capers.
-Pasta al pomodoro: fast and so tasty, even better in the summer when you make with sweet juicy tomatoes!
Here are some quick and simple pasta ideas to make:
Tomato sauce: a simple marinara sauce is made with just the tomatoes, onion or garlic, olive oil and seasoned with salt, pepper, and fresh basil.
Aglio e Olio: quick sauce made with and olive oil
Pasta e ceci: Very low budget but big on flavor pasta and chick peas. Just leave out pancetta or bacon!
Pesto: A very flavorful sauce made with fresh basil, pine nuts, garlic (optional), extra-virgin olive oil and some salt. No cheese to keep it vegan!
Pasta con spinaci: Sautee some fresh spinach with some chopped garlic in extra-virgin olive oil. Add it to the al dente pasta. Mix the pasta with spinach sauteed in olive oil with a bit of garlic
I like to make a really quick and easy vegan pasta salad. I chop up cucumbers, a little red onion (or some chopped garlic), tomatoes, celery, olives (black or green), sun dried tomatoes or capers. Season with salt and pepper and I make a quick homemade balsamic dressing and toss to combine. Cooked pasta is cooled down and it's tossed together with every thing.
Yes, it can! Use your favorite gluten-free pasta. Or a nice bean pasta. Whatever GF pasta you love will work perfectly with this sauce.
I have made oyster mushrooms seasoned and pan fried like you would scallops.
I really love to make this stuffed acorn squash filled with quinoa, dried cranberries and pine nuts. The quinoa could be mixed with so many different things!
Some other vegan recipes to enjoy:
Originally published January 2022 and updated for content February 2024.
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📖 Recipe
Vegan Mushroom Coconut Pasta
Equipment
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 shallot chopped (or small white, or red onion)
- 1 teaspoon sea salt or to taste
- 1 teaspoon freshly ground pepper or to taste
- 10 oz baby Bella mushrooms sliced (or white button)
- ¼ cup dry white wine or you could use vegetable broth
- 1 Tablespoon coconut aminos soy or tamari, optional
- 1 13.5 oz can coconut milk
- 2 tablespoon of cornstarch or arrowroot powder
- ¼ cup water
- 2 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- juice of 1 lemon
- 2 cups arugula or fresh spinach
- Pasta
- 1 lb of pasta I used spaghetti (but even penne or rigatoni is fine)
Instructions
Cook the pasta:
- Bring a large pot of water to a boil and salt it. Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in the skillet with the sauce and heating together and it will cook a little more).
- While the pasta is cooking, prep the coconut milk/mushroom sauce.
Make mushroom sauce:
- Whisk cornstarch with water: In a small bowl, whisk together the cornstarch with the water. If needed, strain it to get out all the clumps. Set aside.
- Cook the sauce: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallots (or onion) and season with salt and pepper. Cook, stirring occasionally, until the shallots have become translucent and have totally softened, 5 to 8 minutes. Add in the mushrooms and stir for a minute (they'll cook very fast!).
- Add liquids: Add the wine or broth if you're not using wine, coconut aminos (or soy sauce, if using), coconut milk, cornstarch mixture, nutritional yeast, garlic powder. Taste the sauce and add some more salt and pepper to taste (or spice it up, if you like) and simmer (about 3-5 minutes). Stir to combine.
- Drain the pasta and combine: When pasta is cooked reserve some of the pasta water (½ cup is good), drain well and immediately add the pasta to the pan with the coconut sauce. On medium heat, give it a nice stir to combine it all together. If it's too thick, loosen it with a little bit of the reserved pasta water and stir it all together. Add in the arugula and stir to combine (the arugula will wilt very quickly).
- Serve: Plate up your pasta and serve with a sprinkle of nutritional yeast or some vegan parmesan. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
I was looking for a quick vegan dinner and came across this recipe. It was delicious and felt just like comfort food!I did not have the broth however the fresh lemon did the trick.
Hi Shannon-I'm really happy you enjoyed this vegan pasta (one of our favorites!). Happy that fresh lemon juice worked out in place of the broth. Thanks for taking the time to leave a comment!! XX