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    Home » Pasta

    Easy Vegan Mushroom Pasta Without Cream

    Published: Oct 24, 2019 · Modified: Dec 21, 2022 by Janelle Hama

    Jump to Recipe

    This easy vegan mushroom pasta without cream is ready in under 30 minutes and is made with sliced mushrooms in a creamy garlic and parsley sauce. This recipe can be made with or without gluten.

    a white bowl filled with mushroom and penne pasta
    Vegan mushroom pasta

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    Jump to:
    • 😋Why You’ll Love This Recipe
    • ✔️Ingredients You’ll Need
    • 🍄 How to Make Vegan Mushroom Pasta Without Cream
    • 🌟 Pro Tips
    • 🍄Variations
    • ❓FAQ
    • 🍝Related Recipes
    • Easy Vegan Mushroom Pasta Without Cream

    😋Why You’ll Love This Recipe

    • Use any type of pasta you like - great with spaghetti, fettuccine, penne, spiral and similar
    • Only a spoonful of dairy-free butter is used
    • Can be successfully made with or without gluten 
    • Ready in under 30 minutes, great for quick mid week dinner
    • Dietary friendly - vegan, dairy free, cream free, nut free, soy free*, corn free, and gluten free*

    ✔️Ingredients You’ll Need

    pasta, mushroom, parsley, milk, butter, garlic, lemon juice, salt, pepper, paprika and flour in white bowls

    Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

    Button mushrooms will need to be cleaned and sliced. If you’re short on time like me, buy them pre-sliced (as pictured), they are a little browner than when freshly sliced, but they still taste good! For mushroom lovers, check out this collection of vegan mushroom recipes.

    Pasta such as fettuccine, penne, spirals or spaghetti works well for this recipe. I have made this with traditional wheat pasta and gluten free pasta. Both variations work well. Ensure yours is egg-free.

    Dairy free butter only a spoonful is needed to saute the mushrooms

    Fresh crushed garlic cloves, use either one or two.

    Fresh parsley, either curly or flat and will need to be finely chopped. A handful will be used, half will be cooked in the sauce and the other half will be used as a garnish.

    Dairy free milk, I like to use almond milk as I find it light, you can use whatever you like.

    Plain flour is used to thicken the vegan mushroom sauce. Either wheat flour or gluten free flour will work. I have used both to cater for my family and both work perfectly.

    Freshly squeezed lemon juice is added to the sauce and helps to elevate the flavor with a little sourness.

    Salt, ground paprika and black pepper can be added to suit your taste. I alter between making this vegan mushroom pasta really peppery to mild, depending on my mood.

    🍄 How to Make Vegan Mushroom Pasta Without Cream

    Step 1 - Cook pasta as instructed, drain and set aside. I always like to undercook by one minute to ensure it is al dente.

    Step 3 - In a bowl whisk together dairy free milk and plain flour. Set aside.

    Step 2 - In a skillet over medium to high heat melt the dairy free butter, sauté mushrooms until they have started to wilt and then stir through crushed garlic.

    Give the milk and flour a quick stir to pick up the flour from the bottom of the bowl and then pour over the mushrooms, add half of the chopped parsley, paprika, salt, pepper and lemon juice.

    Lower heat to low - medium, and stir until the sauce has thickened. Add cooked pasta and stir everything together until the pasta is well coated. Serve immediately and garnish with remaining parsley.

    spiral pasta with mushrooms and chopped parsley
    made with pulse spirals

    🌟 Pro Tips

    Dissolving the plain flour in cold dairy free milk ensures that the flour is evenly dispersed and will not clump when cooked in the sauce.

    Lemon juice, garlic, salt, pepper and paprika can be adjusted to suit your taste.

    🍄Variations

    Add more fiber by adding a handful of baby spinach leaves, chopped kale or roughly chopped (small) broccoli.

    Add some cheezy flavoring by adding a small amount of nutritional yeast.

    Add additional herbs such as fresh thyme leaves and oregano. Use in small amounts as these herbs are strong in flavor.

    ❓FAQ

    How to store vegan mushroom pasta?

    Once the pasta has cooled down, transfer to an air-tight container and store in the fridge for up to five days. Freezing is not recommended.

    What other mushrooms can I use in pasta?

    The following types of mushrooms other than button mushrooms are great in pasta; portobello, Swiss Brown/Crimini, Shiitake, Morel, Chanterelle, Oyster, and Porcini.

    cooked penne pasta, sliced mushrooms and parsley in a bowl

    🍝Related Recipes

    Other vegan pasta recipes to try include this fun way to enjoy pasta crunchy Air fryer pasta chips or this impressively bright pink pasta using beet pasta sauce.

    Or for a vegan gf pasta meal try Vegan Lasagna Gluten Free

    Not your typical type of pasta Pearl Cousous Lebanese Moghrabieh

    Otherwise, if you love mushrooms, try this easy raw mushroom salad or check out this interesting read are mushrooms vegan?

    Love carbs? Try these popular and delicious vegan pizza rolls or make your own pizza with this vegan pizza dough recipe - pasta and pizza always go hand-in-hand

    For a variety in a bowl Rice Vermicelli Buddha Bowl Recipe

    Delicious Vegan Tuna Sweetcorn Pasta by Yum Vegan Lunch Ideas

    Yummy Vegan mac and cheese by Sun glow Kitchen or another mushroom recipe are these air fryer mushrooms.

    • a red casserole pot with pasta bake
      Creamy Baked Vegan Pasta (Gluten Free)
    • air fryer pasta chips in a white bowl
      Easy Air Fryer Pasta Chips
    • vegan pasta salad in a grey bowl
      Banana Blossom Salad With Pasta
    • a piece of lasagna topped with fresh green basil
      Vegan Lasagna (Gluten Free)

    Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    a white bowl filled with mushroom and penne pasta

    Easy Vegan Mushroom Pasta Without Cream

    Easy vegan mushroom pasta without cream made with sliced mushrooms in a garlic, parsley creamy sauce. A quick and easy meal. Can be easily made gluten free.
    Print Pin Rate Save Recipe Saved Recipe
    Course: Main Course
    Cuisine: American, Australian
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 people
    Author: Janelle Hama

    Ingredients

    • 250 grams Pasta use gluten free if needed
    • 300 grams Button mushrooms sliced
    • 1 tablespoon Dairy free butter
    • 1 tablespoon Plain flour use gluten free if needed
    • 1 handful Fresh parsley leaves finely chopped
    • ¼ teaspoon Paprika or to taste
    • ½ teaspoon Salt or to taste
    • 1-2 whole Garlic cloves crushed
    • 1 cup Dairy free milk
    • 1 tablespoons Lemon juice freshly squeezed
    • ¼ teaspoon Pepper or to taste
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Cook pasta as instructed, strain and set aside.
      250 grams Pasta
    • In a bowl whisk together dairy free milk and plain flour. Set aside.
      1 tablespoon Plain flour, 1 cup Dairy free milk
    • In a skillet over medium to high heat melt the dairy free butter, sauté mushrooms until they have started to wilt and then stir through crushed garlic. Give the milk and flour a quick stir to pick up the flour from the bottom of the bowl and then pour over the mushrooms, add half of the chopped parsley, paprika, salt, pepper and lemon juice. Lower heat to low - medium, and stir through until the sauce has thickened. Add cooked pasta and stir everything together. Serve and garnish with remaining parsley.
      300 grams Button mushrooms, 1 tablespoon Dairy free butter, 1 handful Fresh parsley leaves, ¼ teaspoon Paprika, ½ teaspoon Salt, 1-2 whole Garlic cloves, 1 tablespoons Lemon juice, ¼ teaspoon Pepper

    Video


    Notes

    I have made this vegan mushroom pasta with both gluten free flour and pasta and non gluten free. Both worked perfectly.
    Adjust the amount of garlic, paprika, salt and pepper to suit your taste.
    You might also enjoy this baked vegan pasta

    Nutrition

    Calories: 309kcal | Carbohydrates: 53g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 351mg | Potassium: 479mg | Fiber: 3g | Sugar: 5g | Vitamin A: 379IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 2mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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    Reader Interactions

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      Recipe Rating




    1. Glenda

      December 21, 2022 at 1:44 pm

      5 stars
      Delicious and so satisfying! All the flavor and texture I wanted from a comfort food meal!

      Reply
    2. JD

      December 21, 2022 at 12:28 am

      5 stars
      This is such a great recipe. Didn't miss the cream at all!!!!

      Reply
    3. Relle

      December 20, 2022 at 5:57 pm

      5 stars
      Love a good pasta recipe. Thank you for sharing.

      Reply
    4. MacKenzie

      December 02, 2022 at 3:23 pm

      5 stars
      This turned out perfect. Flawless recipe

      Reply
    5. Hanna

      November 28, 2022 at 2:56 pm

      5 stars
      Enjoy this easy pasta with mushroom.

      Reply
      • Janelle Hama

        November 28, 2022 at 5:10 pm

        Thank you for making it 🙂

        Reply
    6. Gen

      November 18, 2022 at 6:56 am

      5 stars
      Absolutely love mushrooms! This is a nice, lightened-up recipe that's perfect for a weeknight. Thanks for sharing!

      Reply
    7. Penny

      August 11, 2020 at 1:25 pm

      5 stars
      my pasta turned out yum, didn't look as pretty as yours haha

      Reply

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    Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

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