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Shiitake mushrooms and fettuccine pasta served on a plate with fresh thyme on top

Mushroom Pasta

  • Author: Rita
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Mix
  • Cuisine: Italian
  • Diet: Vegan


This vegan mushroom pasta recipe is super creamy and so yummy! Plus, it will be ready in less than 25 minutes!


  • 6 oz fettuccine pasta (200 g
  • 5 oz mushrooms, sliced (150 g)
  • 1 onion, chopped
  • 3 garlic cloves, minced 
  • 1 tbsp olive oil 
  • 1/2 and 1/3 cups vegan heavy cream (200 ml)
  • 1 tbsp nutritional yeast
  • 1 tbsp dark soy sauce 
  • Salt to taste
  • Pepper to taste
  • Fresh thyme to garnish (optional)


  1. First, cook the pasta according to package instructions.
  2. Heat a large pan over medium to high heat and drizzle a little bit of oil.
  3. Saute the garlic and onion for 2 minutes or until softened.
  4. Add the mushrooms and stir-fry for 4 minutes until the mushrooms are soft. Stir often to prevent burning.
  5. Add the cream, salt, pepper, dark soy sauce, and nutritional yeast and stir to combine. Let it cook for 2 minutes or until the sauce thickens. Stir often to prevent burning.
  6. Finally, add the drained cooked pasta to the pan, and mix everything. Serve immediately with fresh thyme or coriander on top.


Use your favorite type of pasta: We’ve used tagliatelle pasta, but any pasta works with this recipe, so feel free to use your favorite one!

Don’t overcook the pasta: Good pasta is cooked to al dente! Keep an eye on it, and don’t let it get too soft.

Simmer until the sauce thickens: The sauce should be super creamy and rich. After adding the cream, let it simmer until you get a thicker consistency.

Keywords: mushroom pasta, vegan mushroom pasta recipe