This vegan mushroom pasta recipe with a healthy creamy sauce is the perfect dinner recipe for vegetarians, vegans, and carnivores alike!
I’m all about comfort foods and there is nothing more comforting than a big bowl of pasta sopped up with crusty bread. I’m not vegan, but I will happily take a plant-based pasta over turkey or roast beef any day, especially if it’s as tasty as this vegan mushroom pasta recipe with caramelized onion.
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Why This Recipe Works
When I made this for my hubby, I didn’t tell him it was meat-free or dairy-free and he literally ate the entire pan. Like a whole pound of pasta went into his mouth without a single question of its rich “authenticity.” You won’t even notice the missing meat!
Plus, this “cream” sauce with sweet caramelized onions and umami-rich mushrooms is just so mouthwatering good that you won’t even realize there isn’t any meat in this.
The fact that this vegan mushroom pasta recipe is plant-based, dairy-free, easier to make than turkey or a roast, AND is a main dish that everyone will love? Sign. Me. Up.
Key Ingredients
Cremini mushrooms – A mushroom pasta would not be complete without mushrooms. If you don’t have cremini mushrooms on hand, I would only substitute with a similiar “meaty” mushroom such as portabella mushrooms.
Veggie Ground Round – This helps give more meaty texture to the pasta while still being vegan friendly.
Vegan pasta of choice – Make sure to check your pasta. While most packaged pasta from the store is vegan, always double check your ingredients. Fresh pasta also tend to contain eggs as well.
Almond milk and creamer – You want this pasta to be creamy and these two will work magic on that. If you prefer a thicker more decadent sauce, you can change up the ratio and add more creamer to it. It’s seriously decadent tasting, but surprisingly light. If you don’t have almond milk and creamer on hand, you can sub in any non-dairy milks such as cashew.
How to Make This Recipe
Step 1: In a large skillet, heat 2 tablespoons of oil over medium low heat and add the onions. Cook until a deep amber colour, about 45-60 minutes. Remove from the pan and set aside.
Step 2: Add another 2 tablespoons of oil to the pan and add the mushrooms. Cook until lightly browned, about 7 minutes.
Step 3: Add in the veggie ground, garlic and thyme and saute until the garlic is fragrant and the veggie ground round is crumbled.
Step 4: In a bowl, mix together the almond milk and flour and then add to the pan over medium heat. Allow to cook until the sauce thickens, about 4 minutes. Pour in the almond creamer and season the sauce with salt and pepper to taste.
Step 5: Meanwhile, cook the pasta according to the package instructions. Drain and set aside. Then in another small pan, heat the two teaspoons of oil over medium heat along with the panko and garlic. Cook just until the panko browns.
Step 6: Add the pasta and caramelized onions to the mushroom sauce mixture and toss everything to coat.
Step 7: To serve, top the pasta with the garlic breadcrumbs, parsley, vegan parmesan and thyme leaves. Enjoy!
Expert Tips
Caramelizing the onions is a very important step. It will take time and there’s no way around it. Letting the onion cook (practically without any help) is probably the “hardest” part of this recipe so be patient and let it caramelize for that delicious sweet flavour.
If you don’t have any vegan meat available, you can use a food processor and blend up extra mushrooms so that the texture is similar to meat.
When toasting your panko with garlic, make sure your pan starts dry before you add your oil in. You don’t want your panko absorbing any water, making it damp and more difficult to toast. Also keep a close eye on it as it doesn’t take long to brown.
If you have leftover of this vegan mushroom pasta recipe, store it in an airtight container in the fridge and gently reheat it on the stove with a splash of almond milk.
Recipe FAQs
I recommend making this fresh on the day of. However, if you want to use a shortcut, you can caramelize onions ahead of time and store in an airtight container in the fridge for up to 4 days. Just reheat it in your pan when you make this vegan mushroom pasta recipe.
You can add pine nuts for an extra crunch, spinach for extra greens, red chili flakes for extra heat, the sky’s the limit! Make this your own or to the tastes of your guests.
Any pasta works! You can use spaghetti, penne, farfelle, or anything you have on hand!
More Recipes You May Like
Want more delicious vegan recipes that you can make for any occassion? Try these ones linked down below!
- VEGAN BUTTERNUT SQUASH SOUP WITH RED LENTILS
- VEGAN FETTUCCINI ALFREDO (GLUTEN FREE)
- HEALTHY VEGAN PAELLA WITH CHICKPEAS & VEGGIE SAUSAGE
- VEGAN BROWN BUTTER BUTTERNUT SQUASH NOODLES
Now lovelies, let me know, what your favorite plant based dishes are. Leave me a comment below!
Creamy Mushroom Pasta Recipe | Vegan
Ingredients
- 3 tbsp extra virgin olive oil divided
- 2 large onions thinly sliced
- 2 cups cremini mushrooms sliced
- 340 grams veggie ground
- 3 cloves garlic minced
- 1 tbsp thyme leaves
- 1 lb vegan pasta of choice
- 2 cups almond milk
- 2 tbsp all purpose flour
- ¼ cup almond creamer
- Salt and pepper to taste
Garnish:
- 2 tsp extra virgin olive oil
- ¼ cup panko breadcrumbs
- 3 cloves garlic minced
- ¼ cup minced parsley for garnish
- ¼ cup Vegan parmesan
- Thyme leaves
Instructions
- To a large skillet, heat 2 tablespoons of oil over medium low heat and add the onions. Cook until a deep amber colour, about 45-60 minutes. Remove from the pan and set aside.
- Add another 2 tablespoons of oil to the pan and add the mushrooms. Cook until lightly browned, about 7 minutes. Add in the veggie ground, garlic and thyme and saute until the garlic is fragrant and the veggie ground round is crumbled.
- In a bowl, mix together the almond milk and flour and then add to the pan over medium heat. Allow to cook until the sauce thickens, about 4 minutes. Pour in the almond creamer and season the sauce with salt and pepper to taste.
- Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
- In another small pan, heat the two teaspoons of oil over medium heat along with the panko and garlic. Cook just until the panko browns.
- Add the pasta and caramelized onions to the mushroom sauce mixture and toss everything to coat.
- To serve, top the pasta with the garlic breadcrumbs, parsley, vegan parmesan and thyme leaves. Enjoy!
Video
Notes
Nutrition
Have you tried this Vegan Creamy Mushroom and Caramelized Onion Pasta? Leave me a comment below with your thoughts!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Wendy Davidson says
What do you think about using 2% Fairlife milk and using more mushrooms instead of vegan beef substitute; would that make sense nutritionally?
I don’t have the capacity to eat something so high in calories at one meal. I obsess about food and count calories everyday since I was 13 and now 65. I still do, I measure my food and aways round up so I am not deceiving myself. I watch your channel and trying to stop this but fear it is too late to change.
Abbey Sharp says
Hi Wendy, thanks for reaching out. I think those swaps sound fine but I always recommend speaking to an intuitive eating dietitian if you have specific questions- they can be so helpful on your food freedom journey. Wishing you the best!
Laurie VanRoo says
Abbey,
This was so amazing; I felt like I was at a expensive restaurant. Thank you so much for this recipe.
Abbey Sharp says
So glad!! Thanks Laurie
Emma says
Would lentils work as a meaty texture? If yes, what variety (black, brown, red)? TIA!
Abbey Sharp says
Yep you can give that a try! I’d go with brown lentils as they tend to emulate a ground meat texture.
Alicia says
Is there an alternative to almond creamer? My daughter is allergic to dairy and coconut (which I saw was in the creamer) TIA excited to give this a try
Abbey Sharp says
If you can find any non-dairy creamer at the store that would work! Otherwise, you can omit the creamer and reserve some of the pasta water and add that it in but it might not be as creamy.
Catherine says
The hyperlink next to the almond milk links to Unsweetened Vanilla almond milk. Is that what one should use? Or just regular unsweetened almond milk?
Abbey Sharp says
unsweetened 🙂
Alicia says
I think it’s normal unsweetened not vanilla
Andrea says
Great recipe, and worked well even if I adapted to a non-vegan version. Super simple and easy to put together as well. Definitely making this one again!
Abbey Sharp says
That’s great Andrea 🙂 Happy to hear.
Carolyn says
I made this for dinner tonight and my husband, my 9 month old, and I all loved it!! Unfortunately, we had to make it only “almost” vegan because the only almond milk creamer I could find was vanilla flavored. Where did you buy yours?
Abbey Sharp says
Hey Carolyn. So glad you enjoyed. I found the creamer at a health food store.
Bernadene Whitten says
I am not vegan, but this is definitely a meal I’m going to make!
Abbey Sharp says
amazing! Enjoy love
Angela Cardamone @marathonsandmotivation.com says
This sounds so delicious! I love mushrooms and caramelized onions…YUM!!! Can’t wait to try this dish!
Abbey Sharp says
You’ll love this pasta then! Enjoy 🙂
Yogesh says
Looking so delicious ????
Abbey Sharp says
thank you!
Deborah Brooks says
I always forget about using Cremini mushrooms! I bet they are just fantastic in here. Looks like a great dinner to me
Abbey Sharp says
definitely! So delicious