Creamy garlic mushroom pasta

An easy weeknight pasta loaded with golden mushrooms and garlic. All tossed together in an irresistibly silky vegan sauce... yum!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 590kcal

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.

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.