Creamy mushroom pasta is the ultimate quick comfort food—rich, garlicky, and packed with flavour, but still ridiculously easy to throw together. This recipe keeps things simple with just a handful of ingredients and minimal prep, making it perfect for busy weeknights. The mushrooms add a deep, savoury flavour, while the creamy sauce ties everything together beautifully. Plus, it’s ready in under 30 minutes, so you can have a proper, satisfying meal without spending ages in the kitchen.
😋 Why You’ll love this recipe!
Quick & Easy – Done in under 30 minutes with minimal effort.
Super Tasty – Rich, creamy, and full of garlicky mushroom goodness.
Minimal Ingredients – Nothing fancy, just simple, easy-to-find ingredients.
Perfect for a Weeknight Dinner – Fast to make but still feels like a proper meal.
📝 Ingredient notes
400g button mushrooms – Simple and classic, but chestnut mushrooms work well too. Avoid shiitake for this one.
2 shallots – Adds a mild sweetness to balance the mushrooms.
4 cloves garlic – Because more garlic is always a good idea.
250ml vegan cream – I use mine here when i feel like making it, but when im lazy I like to use Oatly’s cream, but any one you like will be fine!
Handful of fresh parsley – Brings a bit of freshness at the end.
150g quality pasta – Tagliatelle, fettuccine, or whatever you fancy.
1 tbsp olive oil – Extra virgin for the best flavour.
1 tbsp white wine vinegar – Adds a little tang to brighten the sauce.
🥣 How to make creamy mushroom pasta
- This is another nice, quick recipe. I’ve been super busy recently, so I’ve been prioritising easy meals. Start by getting a pot of water on to boil for the pasta. If it’s done before you need it, just set it aside, keeping some of the pasta water to adjust the thickness at the end.
- Now, chop up the shallots, garlic, mushrooms, and parsley. No need to be precise—just roughly chop them (separately, of course).
- Heat the olive oil in a pan over medium heat and fry the shallots. Once they start turning translucent, add the garlic and cook for another minute or two until fragrant.
- Add the chopped mushrooms and mix them into the garlicky, shallot-infused oil. Cook on medium-low for about 10–15 minutes until they release their water and start to brown. Now, mushrooms can sometimes go grey when cooked this way. If that bothers you, cook them separately in a dry pan first—let them release their water, then add a little oil to brown them before mixing them in at the end. That’ll give you a nicer colour, but if you want to save time and washing up, the one-pan method works just fine. A bit grey, maybe, but definitely not rubbery.
- Time for the cream! Pour it in, mix everything well, then add the pasta and 90% of the parsley. Give it a good stir and taste for seasoning. If it needs salt or pepper, adjust it now. You could even throw in a bit of nutritional yeast for some extra umami and a slight cheesiness.
- Serve it up with some vegan parmesan and the remaining parsley. Done.
💡 Tips for getting it right!
- Save the pasta water – A splash of starchy water at the end helps loosen the sauce if it gets too thick.
- Season at the end – The sauce reduces as it cooks, so wait until the end to adjust the salt to avoid over-seasoning.
- Chop roughly, not finely – This isn’t a fussy dish; no need for precision with the shallots, garlic, or mushrooms.
🎨 Potential variations
- Smoky Twist – Add a couple of teaspoons of smoked paprika for a deeper, more intense flavour.
- Extra Cheesy – Stir in a generous amount of nutritional yeast for a rich, umami kick.
- High-Protein Upgrade – Toss in some sliced seitan roast beef to make it extra hearty and filling.
🤔 Frequently asked questions
Can I use a different type of mushroom?
Button mushrooms work best for this simple recipe, but chestnut mushrooms are a great alternative. Shiitake will completely change the texture and flavour, and they need to be cooked differently—so if you go that route, be prepared for a different dish.
How do I stop my mushrooms from going grey?
Mushrooms release a lot of water as they cook, which can make them look a bit grey. If that bothers you, cook them in a dry pan first until the water evaporates, then add oil to brown them before mixing them into the sauce.
How do I adjust the thickness of the sauce?
If the sauce is too thick, add a splash of reserved pasta water to loosen it up. If it’s too thin, let it simmer for an extra minute or two to reduce.
Can I add extra protein?
Absolutely! Stir in some sliced seitan roast beef or add crispy tofu for a higher-protein meal.
Can I make this ahead of time?
It’s best fresh, but you can make it ahead and store it in the fridge for up to two days. When reheating, add a splash of water or extra vegan cream to loosen the sauce, as it thickens in the fridge.
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Quick & Easy Creamy Mushroom Pasta (Vegan & Delicious!)
Equipment
Ingredients
- 400 g Mushrooms
- 2 Medium Shallots
- 4 Coves Garlic
- 250 ml Vegan Cream
- 1 Bunch Parsley
- 150 g Quality Pasta
- 1 Tbsp Olive Oil
- 1 Tbsp White Wine Vinegar
Instructions
- Boil the pasta – Get a pot of water on to boil. Cook pasta according to the package instructions, reserving some pasta water.
- Prep the ingredients – Roughly chop the mushrooms, shallots, garlic, and parsley.
- Sauté the shallots & garlic – Heat the olive oil in a pan over medium heat. Fry the shallots until translucent, then add garlic and cook for another minute.
- Cook the mushrooms – Add mushrooms and stir well. Cook for 10–15 minutes until they release their water and start to brown. *(For better colour, cook them separately in a dry pan first, then add oil and brown before mixing in.)*
- Make it creamy – Pour in the vegan cream and white wine vinegar. Stir well, then add the cooked pasta and 90% of the parsley. Mix everything together and season with salt and pepper. *(Add nutritional yeast if you want extra cheesiness.)*
- Serve – Plate up and sprinkle with vegan parmesan and the remaining parsley.
Notes
- Adjusting the sauce thickness – If the sauce is too thick, add a splash of reserved pasta water to loosen it up. If it’s too thin, let it simmer for an extra minute or two to reduce.
- More tang? Add a little extra white wine vinegar or a squeeze of lemon juice at the end.