Perfectly cooked mushrooms, vegan cashew cream, fresh herbs and garlic, and your favorite gluten-free pasta make this recipe for Skillet Italian Mushrooms with Creamy Vegan Pasta an absolute must-make favorite!
One of the quickest ways I know that a recipe needs to be added to the blog is when Bobby sets leftovers aside for his lunch the next day. That means he really loves a dish! Not only did that happen with these Skillet Italian Mushrooms with Creamy Vegan Pasta, the kids also gave it a thumbs up! A dinner this easy to make that also gets rave reviews from everyone in the house...that's total weeknight magic. We're officially obsessed and I think you will be, too!
Skillet Italian Vegan Mushroom Pasta Ingredients
One of my favorite things about this dish is that every single ingredient adds so much to the overall dish. Each one has such distinct flavor to create the perfect Vegan Mushroom Pasta!
- Baby Bella mushrooms - Use 16 ounces of mushrooms for this recipe! It might seem like a lot at first, but remember that mushrooms cook down quite a bit.
- Seasonings - I used ground black pepper, garlic powder, Italian seasoning, maple sugar, and salt to amplify the natural flavors of the veggies.
- Shallot - Use an entire shallot, diced small. I love using both shallot and garlic to make a dish come alive.
- Garlic - Four cloves of minced garlic are going to make this entire dish sing with flavor! For even better garlic taste, try using Perfectly Roasted Garlic.
- Fresh Italian flat-leaf parsley - Fresh herbs make a huge difference. Remove the large stems and finely chop the leaves of your bunch of parsley.
- Pasta - Use a gluten-free pasta if desired! I love the brands Jovial and Andean Dream, which are free of wheat and cook just like regular pasta. Check out my full post of gluten-free favorites and recommendations!
- Cashew Cream - This dish uses a full batch of my easy vegan cashew cream, which adds almost 25 grams of protein to the dish!
How to Meal Prep Vegan Mushroom Pasta
If you're planning ahead for a busy evening, I would suggest making the mushrooms in advance and storing them in the refrigerator. You can also make the Easy Vegan Cashew Cream ahead of time and store it refrigerated! That way, at dinnertime you only need to cook the pasta, add mushrooms and cashew cream, and voila! Dinner is served.
How to Serve Creamy Vegan Mushroom Pasta
If you don't want to do pasta, there are still so many ways to enjoy these mushrooms with cream sauce!
- I think this would be delicious over a Roasted Sweet Potato if you don't want to do pasta and the combination of savory and sweet flavors would be incredible!
- For even more veggies, try using zucchini noodles or Instant Pot Spaghetti Squash.
- You could also serve the mushrooms with the cream sauce overtop Perfectly Cooked Quinoa in the Instant Pot or brown rice with Crispy Chickpea "Croutons."
All About Mushrooms
Mushrooms are low in calories and high in dietary fiber and riboflavin. They are also a good source of niacin, copper and pantothenate. I love cooking with them because their savory, earthy flavor is a nice contrast in so many dishes! They also have a substantial texture that rounds out vegan meals in a wonderful way.
How to Add Protein to Vegan Creamy Mushroom Pasta
I am always developing recipes that are well-rounded and filled with complete nutrition for vegans. As a Master Certified Health Education Specialist (MCHES through the NCHEC), it's important to me to find ways that even people with specific dietary needs can get a filling and nutritious meal! The sauce in this dish has a base of my Easy Homemade Cashew Cream, which has over 20 grams of protein. For a nut-free option, try Sunflower Seed Cream Sauce. If you want extra protein, try adding a sprinkle of hemp seeds on top or mix in a can of white beans. I also love using chickpea pasta, which has even more protein!
I hope you make and enjoy this recipe for Vegan Mushroom Pasta! It's an easy, nutritious meal that my whole family enjoys, and it's totally plant-based (no meat, dairy, eggs), gluten-free, and can be made nut-free with Sunflower Seed Cream Sauce. If you subscribe to my newsletter, you'll receive a free guide to easy weeknight dinners along with easy vegan recipes sent straight to your inbox each week. If you make this dinner, please be sure to drop a review below and tag me on Instagram so I can see your cooking adventures!
More Easy Weeknight Pasta Dishes
- Hidden Veggie Tomato Sauce for Pasta
- Creamy Vegan Spaghetti Squash with Marinara
- Easy One-Pot Pasta
- Vegan Chickpea Bolognese Pasta
- One-Skillet Baked Butternut Squash Pasta with Sage (Vegan + Gluten-Free)
- Easy No-Boil Vegan Baked Ziti with Veggies – One Dish!
- Roasted Spaghetti Squash with Black Lentils and Creamy Marinara (vegan + GF)
- Chunky Tomato Basil Spaghetti
- Easy Creamy Vegan Pasta Sauce (paleo)
Skillet Italian Vegan Mushroom Pasta
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This recipe for Skillet Italian Vegan Mushroom Pasta is an absolute must-make favorite that my whole family loves!
Ingredients
- 2 tablespoon extra virgin olive oil
- 16 ounces baby bella mushrooms, quartered
- ¾ teaspoon fine salt
- ¾ teaspoon maple sugar (or coconut sugar)
- ¾ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 shallot, diced
- 4 large cloves garlic, minced
- ¼ cup fresh Italian flat-leaf parsley, large stems removed, leaves finely chopped
- 8 ounces pasta, gluten-free if desired
- 1 batch cashew cream
- ½ cup reserved pasta cooking water
Instructions
- Preheat a 12-inch cast iron skillet over medium heat. Add oil and once the oil starts to shimmer add mushrooms and spices (salt, maple sugar, Italian seasoning, garlic powder, pepper). Cook for 20 stirring every couple minutes to ensure even browning.
- Meanwhile, make the cashew cream sauce and cook the pasta in salted water according to the package instructions. Drain the pasta and set aside. Be sure to reserve at least ½ cup of the pasta cooking water for the sauce.
- To the cooked mushrooms, add shallot and garlic and cook for 5 more minutes on low heat. You know the mushrooms are done cooking when they have released all their juices and then the juices evaporate from the pan completely. After the juices have been released and after they have evaporated the mushrooms can sear against the oiled cast iron skillet. They should look golden brown and seared on all sides. The shallot and garlic should turn fragrant and the shallot should turn slightly translucent. Continue cooking on low heat until this is achieved.
- Once the mushrooms are done cooking, add parsley, cooked pasta, cashew cream and stir well to combine. Add the reserved pasta cooking water to thin out the cream sauce to your desired consistency. Serve immediately while hot.
Notes
Save the parsley stems and use in my Green Aid recipe or No-Waste Veggie Broth.
How to Serve Creamy Vegan Mushroom Pasta
If you don't want to do pasta, there are still so many ways to enjoy these mushrooms with cream sauce!
- I think this would be delicious over a Roasted Sweet Potato if you don't want to do pasta and the combination of savory and sweet flavors would be incredible!
- For even more veggies, try using zucchini noodles or Instant Pot Spaghetti Squash.
- You could also serve the mushrooms with the cream sauce overtop Perfectly Cooked Quinoa in the Instant Pot or brown rice with Crispy Chickpea "Croutons."
- Prep Time: 15
- Cook Time: 25
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian mushrooms and creamy pasta
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