Dinner / Italian-inspired
Creamy Vegan Mushroom Pasta
Browned mushrooms and oat cream make a savory sauce for egg-free pasta. Finish with lemon and parsley for a creamy vegan dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in pasta, egg-free; check the actual product labels, including any gluten-free replacements.
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook pasta according to the packet and reserve 200 ml cooking water before draining.
Heat oil in a wide skillet and brown mushrooms for 8 minutes. Add onion and cook for 5 minutes.
Add garlic for 1 minute, then oat cream, salt and pepper. Simmer gently for 3 minutes.
Toss in pasta with enough cooking water to make a glossy sauce. Finish with lemon juice and parsley.
0 of 4 steps complete
A little kitchen know-how
- Brown mushrooms in a wide pan to avoid a watery sauce.
Make it yours & keep it well
Use unsweetened soy cream instead of oat cream.
Storage: Refrigerate for 3 days; reheat gently with water.
A little more kitchen know-how
Cooking guides for this recipe
- Egg and Dairy Substitutes for Everyday Cooking
Compare cream alternatives by cooking behaviour and allergens before changing the sauce.
Estimated nutrition per serving
510 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; reheat gently with water.
Can I adapt this plant-based recipe?
Use unsweetened soy cream instead of oat cream.
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