This plant based mushroom pasta sauce is easy to make and filled with delicious and flavorful veggies and herbs.
This recipe is a great vegan alternative for a mushroom alfredo sauce or a mushroom alfredo pasta dish.
It is an easy recipe to follow and uses delicious plant based ingredients that everyone can love!
If you're looking for more mushroom recipes, be sure to try my Vegetable Tacos next.
Mushrooms: I used button mushrooms in this recipe. You can buy them whole and slice them yourself or you can skip a step and purchase them pre-sliced.
Shallots & Garlic: I like to use freshly chopped/minced garlic in my recipes. I feel that this gives such a fresh and extra flavorful addition to the dish.
The shallots and garlic add such great flavor to this creamy garlic mushroom pasta.
Wine: I used a white cooking wine in this recipe, but you can use any white wine you have on hand. If you prefer to leave the wine out, just use 1 cup of vegetable broth rather than a ½ cup.
Oat Milk: This recipe calls for oat milk because I feel it gives this vegan creamy mushroom pasta recipe the perfect amount of creaminess. You can swap for almond milk if that's all you have on hand.
Spinach: This mushroom spinach pasta wouldn't be complete without the spinach! Be sure to add it at the end of cooking so it has the perfect consistency.
Herbs & Seasoning: I used a combination of rosemary and thyme, salt and pepper in this recipe to create the perfect balance of flavors!
See recipe card below for ingredient quantities.
I always start by thoroughly washing my produce and then prepping it according to the ingredient list (see below).
Then I like to boil the water and cook my pasta of choice according to the package instructions.
When making the sauce, start out by sautéing the mushrooms in olive oil in a large sauce pan over medium heat. You'll cook them for about 5 minutes, stirring them frequently so they don't burn.
Next, you'll add the herbs, garlic, shallots, salt, and pepper to the mushrooms and continue to cook for a few minutes.
Then you will pour the wine into the pan, be aware that it will cause quite a bit of steam to form. You'll continue to cook everything over medium heat for several more minutes, leaving the pan uncovered. This is important because the alcohol will cook off the wine during this process.
Next, stir the cornstarch into the oat milk and pour the oat milk and broth into the pan. Cook for about 5 more minutes, and then remove from heat. Stir in the spinach, the pasta, set aside to cool for a couple minutes, and enjoy!
My top tip for this recipe has to do with the cornstarch.
Using cornstarch is a great way to perfectly thicken this sauce. You might notice that if you add the cornstarch to the liquid sauce that is cooking on the stovetop that it becomes clumpy and hard to break down.
To solve this, I always mix the cornstarch with another liquid before adding it to my dish on the stove. In this recipe I just mixed it in with the oat milk, but you can also just mix it with 1 tablespoon of water before adding it to whatever your cooking.
Substitutions and Additions
Make it gluten-free: This is already a naturally gluten free pasta sauce or gluten free spaghetti sauce. If you want the entire dish to be gluten-free, just be sure to use a GF pasta/noodle.
Choose your noodle: You can use any type of noodle/pasta that you like best for this recipe. I do recommend a heartier noodle. If you enjoy a longer noodle, I recommend making this a mushroom pappardelle dish.
If you're making ravioli, this is the perfect mushroom ravioli sauce as well!
Add in extra veggies: If you're looking to add more vegetables to this dish, I would recommend adding broccoli to make this a mushroom broccoli pasta.
If you are opting for mushroom and broccoli pasta, add the broccoli when you add the mushrooms to the pan. If you want the broccoli to have a bit more texture, cook it separately and stir it in at the end of cooking.
Don't have wine: You can simply skip that ingredient/step and double the amount of vegetable broth instead.
Plant-Based Milk: You can use almost milk if you don't have oat milk on hand.
Mushrooms: Though this recipe originally calls for button mushrooms, you can add any mushrooms you love best! This article reviews some of the most popular types of mushrooms and how to prepare them.
If you enjoyed this recipe for vegan mushroom pasta, be sure to try some of these pasta recipes next:
Vegan Mushroom Pasta
- 1 Large pot
- 1 Sauce Pan
- 1 ½ cup mushrooms button mushrooms, sliced
- ½ cup spinach
- ¼ cup shallots finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon olive oil extra virgin
- ½ cup vegetable broth
- ½ cup oat milk
- ½ cup white wine/cooking wine
- 2 tablespoon fresh herbs I used rosemary and thyme
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ pound pasta
- Start by washing all and prepping all produce according to the ingredient list and cooking the pasta according to package instructions.
- Sauté the mushrooms in the olive oil in a large sauce pan over medium heat for about 5 minutes, stirring often. Add the garlic, shallots, herbs, salt and pepper, and continue to sauté for another 3 minutes.
- Pour the wine into the pan and continue to cook over medium heat uncovered, allowing the wine to reduce for several minutes.
- Stir the cornstarch into the oat milk and broth, and then pour that into the pan. Continue to cook over medium heat for about 5 minutes. Remove from heat, stir in the spinach and set aside to cool for a couple of minutes, the sauce should continue to thicken slightly.
- Stir in the pasta, garnish with fresh herbs, and enjoy!