Quick & Easy Creamy Mushroom Pasta (Vegan & Delicious!)
This creamy mushroom pasta is the ultimate quick and easy comfort food—rich, garlicky, and packed with flavour, but ready in under 30 minutes! Made with just a handful of ingredients, it’s the perfect weeknight dinner when you want something simple yet satisfying. Save this recipe for your next pasta craving!
Equipment
- Large wide pan
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.