This mushroom pasta is one of those super decadent dinners that feels really fancy, but is actually pretty simple and easy to whip up. We have mushrooms to thank for that! They’re excellent for loading up a dish with savory flavor while keeping things simple and plant-based. I’ve used mushrooms in the past to create super hearty, umami-packed dishes like vegan beef stew, mushroom paprikash, and mushroom pâté. In this mushroom pasta recipe we’re cooking our mushrooms up with garlic, thyme, white wine, baby spinach, and a super decadent sauce. This meal is super indulgent and absolutely delicious. It’s perfect for a date night, but easy enough for a weeknight dinner!
Ingredients You’ll Need
Dried pasta. I used fettuccine, but any pasta shape will do. Spaghetti, penne, and capellini are all great options.Olive oil.Mushrooms. We’re using cremini mushrooms, but just about any variety of fresh mushroom can be substituted. Button mushrooms, oyster mushrooms, shiitakes, and portobellos will all work!Garlic.Dry white wine. This adds a lot of flavor, but it can be omitted if you prefer to cook without alcohol. Keep in mind that not all wine is vegan, so check with Barnivore before you buy.Fresh thyme.Flour. All-purpose wheat flour is the thickener for the sauce. Whole wheat flour should also work.Coconut milk. The recipe calls for full-fat coconut milk from a can, which works really well for making a rich and creamy sauce. Another variety of dairy-free milk can be substituted if you absolutely hate the taste of coconut — go for a variety that’s thick and high in fat for best results. Even an unsweetened non-dairy coffee creamer would work!Baby spinach.Salt and pepper.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Cook the pasta according to the package directions, just until al dente. I like to try to time it so that the pasta is finished around the same time as the sauce, but it’s no biggie if this doesn’t work out — just drain it and toss it with some olive oil to prevent sticking. Tip: You may want to cook your mushrooms in batches to avoid crowding the skillet. I cooked mine in two, using two tablespoons of oil for the first batch, and adding a tablespoon for the second. Add the wine to the skillet, along with fresh thyme. Let it simmer briefly, until it reduces by about half. Stir in the flour. It should coat the mushrooms and disappear into the oil and wine pretty quickly. Add the pasta to the skillet and toss it a few times to coat it in sauce. Stir in the spinach and continue cooking just until it wilts. Take the skillet off of heat and season your vegan mushroom pasta with additional salt, if desired, and black pepper to taste. Feel free to sprinkle on your favorite pasta toppers, like vegan Parmesan cheese, red pepper flakes, or chopped fresh parsley.
Leftovers & Storage
Leftover vegan mushroom pasta will keep in an airtight container in the fridge for 3 to 4 days. I don’t recommend freezing this dish, as the sauce might separate.
More Vegan Pasta Recipes
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