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creamy vegan mushroom pasta

Creamy Vegan Mushroom Pasta Recipe

Gaby Dimova
Flavorful and healthy vegan mushroom pasta.
5 from 1 vote
Total Time 40 mins
Course Main Course
Servings 4 people
Calories 165 kcal


  • 1 package of pasta I used GF chickpea pasta
  • 2 tbs olive oil
  • 1/2 yellow onion
  • 2 garlic cloves
  • 1 lb mushrooms
  • 1 cup vegetable broth
  • 2 tsps soy sauce
  • 1 tsp thyme
  • 1/4 cup coconut cream
  • 3 tbsp lemon juice
  • 2 tbsp whole wheat flour
  • Salt & pepper
  • Parsley


  • Cook the pasta according to the package instructions.
  • In a bowl, combine the coconut cream and lemon juice. This is your vegan "sour cream". Set aside.
  • Chop up your onion and mince your garlic. Add the olive oil, garlic, and onion to a pan and cook over medium heat for about 5 minutes.
  • When the onion and garlic have cooked for several minutes, add the chopped mushrooms. Cook for another 5-10 minutes.
  • Then add the coconut cream and lemon juice "sour cream", soy sauce, thyme, and flour. Cook for about 15 minutes and remove from heat. Your mushroom sauce is ready.
  • Add the mushroom sauce to the pasta.
  • Add salt and pepper to taste and top with parsley.


Calories: 165kcalCarbohydrates: 11gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 410mgPotassium: 469mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 9mgCalcium: 16mgIron: 1mg
Keyword vegan mushroom pasta
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