Pasta in creamy mushroom sauce

This rich and comforting, creamy pasta with lots of mushrooms, garlic and parsley is very easy to prepare and ready in under 15 minutes!

If you’re craving something rich and creamy, and more importantly, fast and easy to make, this is the dish for you. All you need are a few mushrooms, garlic, parsley and pasta.
I love a good creamy pasta sauce, and the addition of button mushrooms and garlic make it one of my favorite comfort foods. You can use ordinary white mushrooms like in this recipe but also chestnut mushrooms or a mixture of them.
Creamy, mushroom sauce is also perfect as a sauce for meatballs or served with barley or rice instead of pasta.

vegan mushroom pasta
pasta in creamy sauce

The importance of pasta water.

Always, I mean ALWAYS save some of the water from cooking the pasta!
You can add in splashes to loosen up the sauce if needed.
The starchiness of this water, rather than plain water, helps to keep the sauce rich and thick and will help it cling to the pasta better.

Gluten free?

For the gluten-free version of this recipe, replace the wheat pasta with your favorite, gluten-free one and make sure you’re using a gluten free plant-based cooking cream.

SEE ALSO: Pasta arrabbiata
vegan pasta in creamy mushroom sauce

Pasta in creamy mushroom sauce

Servings 2 servings
Prep Time 15 mins
Total Time 15 mins


  • 5.6 oz pasta dry
  • 1 tbsp olive oil
  • 9 oz button mushrooms sliced
  • 3 cloves garlic minced
  • 1 handful parsley chopped
  • 1 cup plant based cooking cream
  • salt to taste
  • freshly ground pepper to taste
  • peperoncino or dried chili to taste
  • ¼ cup white wine or water/broth
  • 1 tbsp yeast flakes optional


  • Heat the pan until the oil is hot. Add minced garlic, peperoncino and sliced mushrooms and sauté for a minute or two.
  • Pour in the wine [ or water/broth ], add parsley and cook for another 2 - 3 minutes on high heat.
  • Add cooking cream, season with salt and pepper and cook until the sauce thickens.
  • Meanwhile, cook the pasta al dente, drain and transfer to the sauce, together with 3 - 4 tablespoons of pasta water.
  • Add the yeast flakes and mix it all together, cooking another minute or two - use more of the pasta water to thin the sauce a little, if necessary.


Nutritional value - portion
470 kcal | Carbohydrates 65 g | Protein 18 g | Fat 16 g | Fiber 6 g
Course: Main Course
Keyword: cooking cream, easy, gluten free option, mushrooms

How to store leftovers?

You can prepare the sauce up to 3 days in advance or simply make more of it and store it in the refrigerator.
Simply heat it up and combine with cooked pasta and a few tablespoons of pasta water before serving.
You can also freeze the mushroom sauce for up to a month.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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