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A round white bowl with mushroom pasta inside, garnished with fresh green herbs.

Vegan Mushroom Pasta

Planted in the Kitchen
This plant based pasta dish is creamy, savory, and delicious.
5 from 9 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 456 kcal


  • 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!


If you are making this recipe ahead of time, store the sauce separately from the pasta or the pasta will absorb the moisture from the sauce. 


Calories: 456kcal
Keyword creamy mushroom pasta recipe, mushroom alfredo, mushroom alfredo pasta, mushroom pappardeele, mushroom pasta sauce, mushroom ravioli sauce, mushroom spinach pasta, Vegan Mushroom Pasta
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