Pasta already has a pretty impressive fan club, but today we’re recruiting the holdouts. Creamy garlic mushroom pasta is my bait: mushrooms, loads of garlic, Parmesan, and a silky sauce folded into every piece of ditalini. Resistance seems unnecessary 🤤
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The best part of this recipe... it all comes together in about 30 minutes. Plus were talking simple, easy to track down ingredients with very little fuss. So toss this on the stove on a weeknight or a lazy weekend for a wonderfully creamy vegan dinner.
Why You’ll Love This Recipe
Delicious, Of Course
Mushrooms, garlic, cream, pasta… there was really no way such a combination could disappoint. But this creamy garlic mushroom pasta is especially good. The mushrooms, along with garlic, add a kick of umami flavor, while the Parmesan makes the sauce beautifully creamy.
One-Pan Recipe
You’ll sauté the mushrooms and add the rest of the ingredients, as well as the sauce, to the same pan. It’s simple & quick, perfect for weeknights!
Creamiest Sauce Ever!
You might be surprised to know that we’re not going to use coconut milk. Vegan cream + a generous drizzle of Parmesan will do the trick. My Tuscan pasta follows the same delicious logic, and if you’ve tried that one, you know it works 😉
Ingredients for Creamy Mushroom Pasta
- Ditalini pasta. I recommend ditalini because its small shape complements the small pieces of sliced mushroom, meaning you get a nice mix of pasta and mushrooms in every bite. Small shells, elbow macaroni, or another similarly sized pasta will work, too. You can also use pasta made with lentil or bean flour for extra protein, or opt for a gluten-free option if needed.
- Olive oil. High-quality olive oil, always. Another cooking oil, like coconut oil, can be used as well, if you like its flavor more.
- Mushrooms. I like to use white button or cremini mushrooms, but it’s completely fine to replace them with cremini for a deeper, earthier flavor (or chestnut mushrooms for more crunch). The key is to give them room in the pan, and avoid the urge to constantly stir. Get advice on how to choose your shrooms for the best flavor
- Vegan butter. We’re using this in two stages: some with the olive oil for the mushrooms and the rest with the garlic and thyme.
- Garlic. Four to five cloves might sound generous, but remember, we’re making creamy garlic mushroom pasta 🤍 Though fresh is best, you can substitute each clove for ½ teaspoon garlic powder in a pinch. Garlic storage tips resource here.
- Dried thyme. Rub the dried thyme between your fingers as you add it to wake up the aroma. If you have fresh thyme instead, you can use that too; roughly 1½ teaspoons of fresh leaves is a good starting point.
- All-purpose flour. The sauce-thickener. It combines with the butter to create a quick roux, which gives the sauce some body. Tip: Let the flour cook for about a minute before adding the broth to make sure your pasta doesn’t end up with a raw flour taste.
- Vegetable broth. A good-tasting, mild vegetable broth is your best bet here.
- Vegan heavy cream. Choose an unsweetened vegan cream intended for cooking. Avoid anything flavored or sweetened, because you definitely don’t want to have a taste of vanilla in your vegan creamy mushroom pasta 😬
Toppings
- Vegan Parmesan. Use store-bought, or make my homemade vegan Parmesan instead. Just keep in mind that the homemade version is nut-based and won’t melt like store-bought Parmesan, but it adds plenty of cheesy, savory flavor to the sauce.
- Kosher salt. The recipe uses Morton kosher salt, so keep in mind that another brand may not measure exactly the same by volume. And don’t forget to salt your pasta water! Since the broth and Parmesan bring their own salt, taste before adding more to the finished sauce.
- Black pepper. Just enough to add a little warmth.
- Fresh lemon juice. Add it after taking the pan off the heat, then taste and adjust accordingly.
- Fresh parsley. The fresh, herby finish after all those rich, savory flavors. Flat-leaf parsley is my preference here. Chop it just before serving and scatter it over the pasta to keep it vibrant.
How to Make This Easy Mushroom Pasta
1. Boil the Pasta
Bring a pot of salted water to a boil. Cook the ditalini until just al dente according to the package directions. Reserve 1 cup pasta water, then drain.
2. Prepare the Sauce
Heat the olive oil and 1 tablespoon vegan butter in a large skillet over medium to high heat. Add the mushrooms and cook 6–8 minutes, until well browned.
Reduce heat to medium. Add the remaining 1 tablespoon butter, garlic, and thyme, then cook for 30–60 seconds. Mix in the flour and stir for about 1 minute.
Gradually stir in the vegetable broth, followed by the vegan cream. Simmer for 2–3 minutes until slightly thickened.
Finally, add the Parmesan, salt, and pepper. Stir in the cooked ditalini and enough reserved pasta water to make everything loose and creamy. Cook together for another 1–2 minutes.
3. Add the Toppings & Enjoy
Remove from the heat and stir in the lemon juice. Taste and adjust seasoning. Garnish with parsley and serve.
That’s that. Your easy mushroom pasta is ready 🍝
Quick Customizations
There are so many ways to customize this ditalini pasta recipe; for example, you can…
- Toss in a handful of baby spinach toward the end.
- Or, sneak in more veggies, like peas, asparagus, broccoli, or sun-dried tomatoes.
- Turn up the heat with a pinch of red pepper flakes.
- Add chickpeas or tofu for extra protein.
- Use zucchini noodles instead of pasta for a playful twist.
FAQs
Your pan may have been overcrowded or not hot enough. Mushrooms release quite a bit of moisture as they cook, which means they need plenty of space.
Yes, but choose a thick, unsweetened plant-based cooking cream rather than regular plant milk. Plant milk is much thinner and can leave you with a less creamy sauce.
You can, although it’s at its creamiest straight from the pan. If you’re reheating leftovers, add a small splash of vegetable broth or unsweetened plant milk to loosen the sauce as it warms.
Most chefs say rinsing mushrooms makes them watery and flavorless. The best way to clean them is to wipe them with a paper towel, dry cloth, or brush to remove any dirt.
This pasta is plenty fulfilling on its own, but I’m never going to say no to something on the side 😝 My favorite idea is to serve it with a bowl of Caesar salad and some roasted vegetables. And if you’re making a proper dinner out of it, feel free to pour yourself a glass of Moscow Mule, followed by an apple crisp cookie for dessert. Honestly, I think I’m gonna have that tonight.
Tips and tricks
- Get the mushrooms nice and brown - Give the mushrooms a little time to brown before adding the garlic and other ingredients. Avoid stirring them constantly and don’t overcrowd the pan. Those golden edges add a ton of flavor to the finished pasta.
- Cook the pasta just until al dente - The ditalini gets another minute or two in the creamy mushroom sauce, so don’t overcook it in the pasta water. Drain it while it still has a little bite.
- Save that pasta water - Before draining your pasta, scoop out about 1 cup of the cooking water. You probably won’t need all of it, but a splash helps loosen the sauce and makes it extra silky and creamy.
- Keep the sauce a little loose - The pasta will continue soaking up the sauce as it sits. When you first combine everything, it’s okay if it looks slightly saucier than you think it should. It’ll thicken quickly.
- Don’t skip the lemon - It may seem like a small addition, but that little squeeze of lemon at the end cuts through the richness of the cream and Parmesan and really wakes up the mushroom flavor.
- Save a few mushrooms for the top - For an extra-pretty presentation, set aside a handful of the browned mushrooms before making the sauce. Spoon them over the finished pasta with vegan Parmesan, fresh parsley, and black pepper.
Final Words
If there’s one dinner I don’t mind seeing on repeat, it’s this one. A pile of garlicky mushrooms, creamy pasta, plenty of Parmesan, and only one pan waiting for me in the sink afterward. That last part might be the best, haha!
Just remember: brown those mushrooms properly and don’t be shy with the garlic.
More mushroom recipes
- Cream of mushroom soup
- Mushroom Tacos
- Classic Mushroom and Spinach Vegan Lasagna
- Vegan Meatloaf with Mushrooms and Lentils
- Garlicky Brown Rice Pilaf with Shiitake Mushrooms
Creamy garlic mushroom pasta
Equipment
- 1 stock pot
- 1 skillet
Ingredients
- 12 oz ditalini pasta
- 2 tablespoon olive oil
- 12 oz mushrooms sliced
- 2 tablespoon vegan butter divided
- 4-5 cloves garlic minced
- ½ teaspoon dried thyme
- 2 tablespoon all-purpose flour
- 1 ½ cups vegetable broth
- ½ cup vegan heavy cream
- ½ cup vegan Parmesan plus more for serving
- ½ teaspoon Morton kosher salt plus pasta water
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Chopped parsley for serving
Instructions
- Bring a pot of salted water to a boil. Cook the ditalini until just al dente according to the package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat the olive oil and 1 tablespoon vegan butter in a large skillet over medium-high heat. Add the mushrooms and cook 6–8 minutes, until well browned.
- Reduce to medium. Add the remaining 1 tablespoon butter, garlic, and thyme then cook for 30–60 seconds. Sprinkle in the flour and stir for about 1 minute.
- Slowly stir in the vegetable broth, followed by the vegan cream. Simmer for 2–3 minutes until slightly thickened.
- Add the Parmesan, salt, and pepper. Stir in the cooked ditalini and enough reserved pasta water to make everything loose and creamy. Cook together for another 1–2 minutes.
- Remove from the heat and stir in the lemon juice. Taste and adjust seasoning. Garnish with parsley and serve.
Notes
- Pasta: Ditalini works perfectly here, but you can substitute another small pasta such as small shells, elbows, or orzo. Cooking times will vary depending on the pasta.
- Mushrooms: Cremini mushrooms add a deeper, more savory flavor, but white button mushrooms work just as well.
- Vegan cream: Use your favorite unsweetened vegan heavy cream or cashew cream. Avoid sweetened or flavored varieties.
- Vegan Parmesan: Use a Parmesan that melts well for the smoothest, creamiest sauce.
- Pasta water: Don’t forget to reserve some pasta water before draining. Add it a little at a time until the sauce reaches your desired consistency.
- Storage: Store leftover pasta in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits, so add a splash of vegetable broth or vegan cream when reheating.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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