Creamy Mushroom Pasta
on Aug 11, 2022
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This cozy, Creamy Mushroom Pasta with garlic, thyme and vegan parmesan is healthy comfort food at its best! In addition to being vegan, it also happens to be both nut-free and soy-free and it can be made in just 15 minutes.
Ingredients to Make Creamy Mushroom Pasta
Mushrooms – Cremini or button mushrooms work well for this recipe! And there’s no chopping needed, just tear them straight into the pot. So easy!
Onions + Garlic – a classic duo that adds great flavor to this hearty sauce 🧅
Fresh Thyme – fresh thyme is my go-to for this recipe but if you’re using dried thyme, reduce the amount to 1/2 tsp since dried thyme tends to be much more potent. Feel free to add more to taste after that 🌿
Coconut Yogurt – plain, unsweetened coconut yogurts adds a creamy texture but also a tangy acidity that mimics the flavor of dairy in this dish. Opt for a thick yogurt like Culina or Cocojune, and double check to make sure it’s not flavored 🙂
Veggie Broth – I’ve made this dish with low-sodium veggie broth, mushroom broth and vegan beef broth. They’re all great so use what you have!
Frozen Peas – I love how the peas provide a subtle pop of sweetness that compliments the earthy, savory flavors in this creamy pasta.
Vegan Parmesan – a must when cooking with garlic, fresh herbs and mushrooms! The cheese melts into the sauce and adds some saltiness and a pop of punchy umami that brings things dish to life!
Nutritional Yeast – adds an extra cheesy element that compliments the vegan parmesan. This is optional but recommended.
Pasta – any short pasta will work here but my favorite is Rotini because the curly shape helps hold on to the creamy sauce. So good!
How to Make Creamy Mushroom Pasta
Start by sautéing the onions in a large pot like this.
Then add the mushrooms, garlic, thyme, salt and pepper and cook for about 5-6 minutes.
Then add veggie broth, nutritional yeast and coconut yogurt and blend with an immersion blender like this one until smooth.
Then add the cooked pasta noodles, peas and vegan parmesan to the sauce. Add some of the pasta water to help bring the sauce together and toss to combine.
Add some more salt, pepper and vegan parmesan to taste and enjoy!
Ways to Serve Creamy Mushroom Pasta
Serve as is, or top with crispy vegan chicken, crumbled vegan sausage or crispy grilled tofu. You can also add other veggies like spinach or broccoli!
Finishing Touches:
- Make it zesty – add a sprinkle of lemon zest on top for a zesty pop of flavor
- Add fresh herbs – sprinkle with fresh parsley for a pretty pop of color
- The dynamic duo – I always add lots of vegan parmesan and freshly cracked black pepper on top, love that combo with creamy pasta dishes!
- Toasted toppings – if you’re not allergic to nuts, toasted pine nuts or crushed hazelnuts is a delicious addition as well! Sprinkle right on top before serving!
- Crunchy bread crumbs – mix Italian bread crumbs with a little olive oil and toast in a large frying pan for 5 minutes or until lightly golden and fragrant. Then sprinkle on top of the pasta for added flavor and texture!
Tips for Success
- Wait to add the garlic. I used to add the garlic in with the onions but it cooks much faster than the onions do and will end up burning before the onions have time to fully cook. You don’t want to rush the onions because giving them time to cook will add lots of flavor to the dish, so add the garlic in with he thyme after the mushrooms and onions have been cooking for 5-6 minutes.
- Ladle out one cup of the starchy pasta water that the noodles were cooking in before draining the pasta. You won’t need the full cup, but it’s nice to have a little extra in case the sauce gets too thick. If that happens, just add another splash as needed.
- Store leftovers in an air tight container in the fridge for about 4-5 days. Reheat leftovers on the stove with a splash of water or plant-milk and heat on medium, stirring occasionally, until warmed through.
Creamy Mushroom Pasta
Ingredients
- 8 oz rotini pasta noodles
- 2 tbsp olive oil
- 1 pint cremini mushrooms
- 1 medium yellow onion
- 2 large cloves of garlic
- 1.5 tsp fresh thyme, or 1/2 tsp dried thyme
- ¼ tsp kosher salt, I use Morton's
- ¼ tsp black pepper
- 1 cup veggie, mushroom or vegan beef broth, low sodium
- ⅔ cup coconut yogurt, such as Culina or CocoJune , plain and unsweetened
- 2 tsp nutritional yeast
- 1 cup frozen peas
- ½ cup vegan parmesan cheese, such as VioLife
- ¼ cup pasta water, (the water the noodles cook in)
Instructions
Prep
- Dice the onion and set it aside, then mince the garlic and that aside for now too.
- Then remove the thyme leaves from the stem by pinching the top of the stem with two fingers and sliding down the stem. This will quickly remove the leaves. Measure out 1.5 tsp of thyme leaves and set aside.
- Next, clean and dry the mushrooms and set aside.
Cook the Pasta
- Bring a large pot of water to a boil. Add a few pinches of salt and drop the noodles in to cook. Cook according to the package directions, which is typically about 10-11 minutes.
Make the Sauce
- Next add the olive oil to another large pot and set it to medium heat. Add the onions and cook for 2 minutes.
- Tear the mushrooms into small pieces and add them to the pot with the onions. Cook for 3 minutes and then add the garlic, thyme, salt and pepper.
- Cook for 2 more minutes, then turn off the heat and add the veggie broth, nutritional yeast and yogurt.
- Use an immersion blender to blend until smooth and then set aside (off heat) for now.
- Ladle out 1 cup of pasta water into a mug and set aside (you won't use it all but it's better to have a little too much than too little)
- Then drain the pasta and add it to the mushroom sauce. Add the peas, vegan parmesan and 1/4 cup of the reserved pasta water.
- Toss it all together over medium heat and cook for 3-5 minutes or until the peas are cooked through and the sauce is nicely thickened. If the sauce gets too thick, add an extra splash of pasta water.
Serve
- Taste and add additional salt, pepper or vegan parmesan as desired and then serve!
