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Vegan Mushroom Pasta Recipe (Dairy Free)

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This vegan mushroom pasta recipe is a tasty, simple, and delicious dinner recipe you can have on the table in 30 minutes! Sauté onions, garlic, and mushrooms, and stir in herbs and coconut milk for a luscious pasta sauce.

A fantastic and simple recipe that tastes gourmet. I love serving this creamy pasta with a big family-style side salad and vegan garlic knots for a complete dinner.

dairy free mushroom pasta recipe with garlic parsley onions and coconut milk

30 minute pasta recipes are always my go-to’s on busy weeknights, and this fantastic vegan mushroom pasta recipe is one of our favorites to enjoy all year long!  Made with a few vegetables and pantry staple ingredients, this is one quick and easy recipe.  Who doesn’t love a decadent tasting dinner that takes little time to prep?

I love the nice balance of herbs, garlic, lemon, and creamy coconut milk in this sauce. It evens out the woodsy earthy taste of the mushrooms really well, making it perfect for tossing with your favorite pasta.

This Vegan Mushroom Pasta Recipe Is

  • Creamy
  • Easy to Make
  • Flavorful
  • Wholesome
  • Veggie-packed
  • Vegan, Vegetarian, Dairy Free
vegan mushroom pasta recipe with coconut milk fresh parsley and garlic

Inexpensive and Affordable Pasta Recipes For Everyone

I love how inexpensive this mushroom pasta is to make! This recipe uses a lot of ingredients you would have in your fridge or cupboards – many you may already have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.  

I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Vegan Pasta with Mushrooms?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Long Fusilli Pasta – I used this really fun long fusilli which makes this dish feel extra fancy.
  • Good Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color.
  • Onion
  • Garlic
  • Mushrooms – I used baby bellas.
  • Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
  • Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
  • Lemon
  • Parsley
  • Corn Starch – optional, if you want a thicker sauce.
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Make Mushroom Pasta Vegan

This vegan mushroom pasta is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make easy meals for you and your family. 

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.

How Do I Make This Dairy Free Mushroom Pasta?

  1. Bring a large pot of water to a boil, and cook pasta according to package directions. Drain and set aside.
  2. In the same pot, heat the olive oil over medium heat. Add the sliced onions, garlic, mushrooms, and salt. Stir and cook 6 to 7 minutes until the vegetables begin to soften. 
  3. Add the coconut milk, lemon juice, and parsley and simmer the mushrooms for another 7 minutes until they are tender.
  4. Optional – if you want a thicker sauce, dissolve the cornstarch in cold water, and stir it into the pasta and sauce.
  5. Toss the cooked pasta with the sauce, and cook together for 5 more minutes until the noodles have been warmed through.
  6. Garnish with black pepper, and enjoy!

Simple Easy Pasta Recipes 

This mushroom pasta is the tastiest, freshest dinner recipe. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday pasta dish as well – a simple vegetarian recipe to serve with a salad. Pasta is a fast and inexpensive meal. It takes only 20 minutes to cook, so you can enjoy extra time to prep sides or a salad. Browse all our pasta recipes here!

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More Vegan Pasta Recipes You’ll Love

Hummus Pasta Sauce Recipe with Lemon

Cashew Alfredo Sauce Recipe (Dairy Free, Vegan)

Creamy Tomato Dairy Free Pasta Sauce Recipe

Celery Pasta Recipe

Angel Hair Pomodoro Recipe (Vegetarian Italian Pasta)

Share this Vegetarian Mushroom Pasta

As always, if you make this easy vegan mushroom pasta recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there!  

vegetarian mushroom pasta recipe vegan dairy free dinner ideas mushroom recipes

Vegan Mushroom Pasta

Kelly Jensen
This vegan mushroom pasta recipe is a tasty, simple, and delicious dinner recipe you can have on the table in 30 minutes! Sauté onions, garlic, and mushrooms, and stir in herbs and coconut milk for a luscious pasta sauce.
5 from 4 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Pasta
Cuisine American
Servings 6
Calories 435 kcal

Equipment

  • Large Pot

Ingredients
  

  • 12 ounces long pasta I used long fusili
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1/2 teaspoon Sea Salt
  • 1 13- ounce can unsweetened coconut milk
  • 1 lemon juiced
  • 1/4 cup parsley chopped
  • 2 tablespoons cornstarch + 2 tablespoons cold water optional

Instructions
 

  • Bring a large pot of water to a boil, and cook pasta according to package directions. Drain and set aside.
  • In the same pot, heat the olive oil over medium heat. Add the sliced onions, garlic, mushrooms, and salt. Stir and cook 6 to 7 minutes until the vegetables begin to soften.
  • Add the coconut milk, lemon juice, and parsley and simmer the mushrooms for another 7 minutes until they are tender.
  • Optional – if you want a thicker sauce, dissolve the cornstarch in cold water, and stir it into the pasta and sauce.
  • Toss the cooked pasta with the sauce, and cook together for 5 more minutes until the noodles have been warmed through.
  • Garnish with black pepper, and enjoy!

Video

Nutrition

Calories: 435kcalCarbohydrates: 53gProtein: 11gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 212mgPotassium: 475mgFiber: 4gSugar: 5gVitamin A: 211IUVitamin C: 10mgCalcium: 35mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives! 

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Posted in 30 Minute Dinners, American, Dairy Free, Dinners, Easy Weeknight Meals, Pantry Recipes, Pastas, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

5 Comments

  1. Pingback:Gnocchi With Pomodoro Sauce Recipe

  2. Lynda

    5 stars
    I was looking for a vegan mushroom pasta dish and came across your site. I was pleasantly surprised to find you live in New England, where I was born and raised and still live! How very fortunate we are to live in this beautiful area of the country.
    I can’t wait to try this dish! I recently ditched meat and dairy and within a few weeks, my inflammation has decreased and I feel SO much better!
    I’ll post a follow up once I’ve made the recipe. Thank you for sharing this!

    • The Herbeevore

      Hi Lynda,
      Wonderful, welcome to the site 🙂
      We’ve lived in New England for about 10 years now, and yes, it’s such a beautiful part of the world! Very happy to hear that you’ve had a positive experience after removing meat and dairy from your diet. I have dozens of other vegan pasta dishes on this site, so feel free to browse around. Hope this turns out great!
      – Kelly

  3. Pingback:Baked Goat Cheese Pasta with Tomatoes Recipe (Vegetarian)

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