Creamy Vegan Mushroom Pasta

Plate of Vegan Mushroom Pasta with a fork.

5 from 3 votes

This vegan mushroom pasta is decadent, delicious, and easy to make! Made with savory mushrooms, spinach and pasta in a creamy, dreamy sauce, it's perfect for everything from special dinners to busy weeknights.

Prep Time15

Cook Time30

Total Time45

Course: Entree

Cuisine: American

Servings:

Calories: 530kcal

Author: Alissa Saenz

Ingredients

10 ounces dried fettuccine pasta (or pasta shape of choice)
3 tablespoons olive oil (or as needed), divided
16 ounces cremini mushrooms, cleaned and sliced
3 garlic cloves, minced
½ cup dry white wine
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon all-purpose flour
¾ cup full-fat coconut milk (from a can)
1 teaspoon salt, or more to taste
4 ounces fresh baby spinach leaves
Black pepper, to taste

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions, until al dente.
Drain the pasta into a colander when done.
While the pasta cooks, coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.
Once the oil is hot, add a layer of mushrooms to the skillet. You'll be cooking them in batches (see Note).
Cook the mushrooms for about 5 minutes on each side, until lightly browned. Transfer each batch to a plate when done and add oil to the skillet if needed.
Return any mushrooms to the skillet that you've removed, and push them all to the side to make a bit of space.
Add the garlic to the space that you've created. Sauté the garlic for about a minute, until very fragrant.
Stir in the wine and thyme. Bring the liquid to a simmer and let it cook until reduced by about half, about 4 minutes.
Add the flour and stir it in until it dissolves and coats the mushrooms.
Slowly add the coconut milk. Stir in 1 teaspoon of salt.
Bring the sauce to a simmer and let it cook for about 4 minutes, stirring frequently, until it thickens a bit.
Stir in the spinach and cook it in the sauce just until it wilts, 1 to 2 minutes.
Add the cooked pasta and use a fork or pair of tongs to toss it in the sauce. Cook the mixture for 1 to 2 minutes, until the pasta is hot.
Remove the skillet from heat and season the pasta with additional salt and black pepper to taste.
Divide onto plates and serve.

Notes

You'll probably need to cook the mushrooms in two batches, unless you're using a smaller skillet, which will require more batches. I cook mine in two batches using 2 tablespoons of oil for the first batch, and adding an additional tablespoon for the second batch.

Nutrition