Who doesn’t love a big, cozy bowl of pasta? This Vegan Creamy Mushroom Pasta is here to prove that comfort food can be delicious, satisfying, and totally plant-based.

With tender mushrooms, a luscious creamy sauce, and a hint of thyme, this dish feels totally indulgent. Best of all? It’s ridiculously easy to whip up, making it perfect for weeknight dinners or when you need something quick but a little bit fancy.

What I love most about this vegan pasta recipe is how it turns simple ingredients into something magical. Mushrooms bring a hearty, almost meaty vibe, while the creamy coconut milk and vegetable broth make the sauce so velvety you’d swear there’s heavy cream involved. Spoiler: there’s not. And that little splash of white wine? Chef’s kiss.

This pasta has quickly become one of my go-to meals because it’s versatile, comforting, and the leftovers (if there are any) are just as good the next day. Let’s get cooking!

Why You’ll Love It

This vegan creamy mushroom pasta is:

Quick and easy: Ready in about 30 minutes, start to finish.
Plant-based comfort food: Creamy, rich, and satisfying without any dairy.
Packed with flavor: Garlic, thyme, white wine, and soy sauce come together for a sauce that’s anything but boring.
Perfect for any pasta lover: Rotini, penne, or any pasta you have on hand works beautifully.
Leftover-friendly: The flavors deepen after a day in the fridge, making it great for meal prep.

Helpful Tips

Don’t rush the mushrooms

Let them cook until they release their juices and the liquid evaporates. This step builds incredible flavor.

Deglaze like a pro

When you add the white wine, scrape up any browned bits stuck to the pan - they’re pure flavor.

No lumps, no problem

Add the broth slowly while stirring continuously to avoid clumps in your sauce.

FAQs and Substitutions

What mushrooms should you use?

I used baby bella mushrooms. These are hearty and flavorful, but white button mushrooms or even shiitakes work well, too.

What can I substitute for coconut milk?

If coconut milk isn’t your thing, try cashew cream or oat milk instead.

Do I have to use vegan butter?

I think it adds flavor and richness to the sauce. I particularly like the Earth's Best Buttery Sticks for this. But olive oil can also work in a pinch.

What wine should I use?

Any neutral or buttery white wine will work just fine. I like to use Chardonnay, but Pinot Grigio would also be a good choice. If you prefer to leave the wine out, just substitute a bit of vegetable broth.

Can I make this gluten-free?

You can make this pasta gluten free by using a gluten-free pasta brand, and substituting tamari for the soy sauce.

Variations to Try

Add greens

Toss in some fresh spinach or kale at the end for extra color and nutrients.

Switch up the protein

Add crispy tofu, chickpeas, or vegan sausage for a heartier meal.

Make it spicy

Amp up the red pepper flakes if you like a little heat.

Extra herbs

Basil, parsley, or even rosemary can change up the flavor profile.

More Vegan Recipes

If you love this creamy mushroom pasta, be sure to check out these other tasty ideas:

Recipe

Vegan Creamy Mushroom Pasta

This Vegan Creamy Mushroom Pasta feels totally indulgent–with tender mushrooms, a luscious creamy sauce, and a hint of thyme. Plus, it’s so easy to whip up!

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Course: Pasta main dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: mushroom recipes, pasta recipes, plant-based pasta, vegan creamy mushroom pasta, vegan pasta, vegan recipes

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 487kcal

Author: Veg Kitchen

Ingredients

1 lb pasta such as rotini or penne
2 tablespoons olive oil
1 medium onion diced
16 oz. baby bella mushrooms sliced
3 cloves garlic minced
¼ teaspoon red pepper flakes optional
2 tablespoons white wine such as Chardonnay
3 tablespoons vegan butter
3 tablespoons flour
1 cup vegetable broth
1 cup coconut milk
2 tablespoons soy sauce
2 teaspoons minced fresh thyme plus more to garnish

US Customary - Metric

Instructions

Cook the pasta according to package directions, drain and set aside.
In a large skillet over medium heat, add the olive oil and the onion and cook, stirring frequently, until the onion is translucent and begins to soften, about 4-5 minutes.
Add the mushrooms and cook until their juices have been released and then evaporated from the pot, about 10 minutes. Add garlic and red pepper flakes and cook for an additional minute.
Add the white wine and scrape up any browned bits from the bottom. Allow liquid to reduce by half. Melt the butter into the pan with the veggies, then sprinkle the flour over the veggies and stir.
Slowly add the vegetable broth, stirring well to avoid any lumps. Add the coconut cream, soy sauce, and thyme, stir, and bring to a simmer.
Cook until thickened into a creamy sauce consistency.
Add the cooked pasta and toss to coat.
Serve immediately with fresh thyme sprinkled on top.