This Creamy Vegan Pasta is just 357 calories, has 15.6g of protein, and is made in just 20 minutes!

You can even boost the protein with one easy swap, plus I have supplied you with a 2 ingredient vegan cream sauce recipe.

This quick and easy vegan dinner recipe is hearty and satisfying. And if you want to double down on the protein, try making it with Banza Protein Pasta.

Creamy Vegan Pasta

• Vegan Mushroom Pasta Ingredients
• How to Make Creamy Mushroom with Pasta
• Creamy Vegan Pasta Recipe Card
• Nutrition in Recipe for Vegan Pasta

Vegan Mushroom Pasta Ingredients

I like to use cremini mushrooms to make this pasta dish, but you can use your favorite mushrooms. Or whatever is on sale.

Be sure to see my homemade vegan cream sauce below. You can make extras and freeze it, them pop it into recipes like this one for quick protein packed sauces.

Shopping List for Creamy Vegan Mushroom Pasta:

• 1 box (16-oz) penne pasta (or choose protein pasta)
• Olive oil spray
• 16 oz sliced mushrooms (choose your favorite- I used cremini)
• 2 garlic cloves
• ⅓ cup white wine
• 1 cup vegetable broth
• 1 cup Homemade Cashew Cream
• 1 sprig of thyme
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon red pepper flakes (optional)
• ⅓ cup vegan mozzarella shreds (optional)

How to Make Creamy Mushroom with Pasta

I like to work on the sauce while the pasta cooks. It makes dinner much faster, and if I have to be standing at the stovetop stirring pasta, I might as well stir the sauce as well.

How To Make Creamy Vegan Mushroom Pasta:

1. Cook the pasta according to the directions the box until al dente. Drain and set aside.
2. Meanwhile, heat a large skillet over medium-high heat and spray with olive oil.
3. Add the mushrooms and cook, stirring often, until the mushrooms have cooked down and reduced to half their size (about 5 minutes).
4. Add the garlic and cook for 1 minute until fragrant.
5. Slowly pour in the wine and cook stirring often until the wine is mostly cooked down (about 5 minutes).
6. Add the broth and cashew cream and mix together. Reduce the heat to low and add the thyme to the top of the sauce to infuse it with flavor. Cook for 5 minutes and then remove the thyme and discard, and turn off the heat.
7. Add the cooked pasta and red pepper flaked to the sauce and toss together.
8. Top with vegan cheese and serve hot.

Creamy Vegan Pasta Recipe

This 20 minute vegan pasta dinner is so fantastic, you’ll likely find yourself making it again and again. Here are a few more reader favorites I know you’ll love.

More Vegan Dinner Ideas:

• Quinoa and Black Bean Vegan Burgers
• Vegan Chow Mein Recipe
• Vegan Moroccan Chickpea and Kale Soup
• Hearty Vegan Enchiladas
• Loaded Vegan Potato Soup

Creamy Vegan Pasta

Audrey Johns

This creamy vegan pasta is packed with flavor and so easy to make!

At just 357 calories and with 15.6g of protein, this vegan pasta with mushrooms is healthy for most diets. Serving size is about 2 cups.

Special Tip: If you want to increase protein in this recipe, try protein pasta. My favorite is Banza Chickpea Pasta.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course dinner

Cuisine American, Italian

Servings 5 servings

Calories 357 kcal

Ingredients

  

• 1 box (16-oz) penne pasta (or choose protein pasta)
• Olive oil spray
• 16 oz sliced mushrooms (choose your favorite- I used cremini)
• 2 garlic cloves minced
• ⅓ cup white wine
• 1 cup vegetable broth
• 1 cup Homemade Cashew Cream
• 1 sprig of thyme
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon red pepper flakes (optional)
• ⅓ cup vegan mozzarella shreds (optional)

Instructions

 

• Cook the pasta according to the directions the box until al dente. Drain and set aside.
• Meanwhile, heat a large skillet over medium-high heat and spray with olive oil.
• Add the mushrooms and cook, stirring often, until the mushrooms have cooked down and reduced to half their size (about 5 minutes).
• Add the garlic and cook for 1 minute until fragrant.
• Slowly pour in the wine and cook stirring often until the wine is mostly cooked down (about 5 minutes).
• Add the broth and cashew cream and mix together. Reduce the heat to low and add the thyme to the top of the sauce to infuse it with flavor. Cook for 5 minutes and then remove the thyme and discard, and turn off the heat.
• Add the cooked pasta and red pepper flaked to the sauce and toss together.
• Top with vegan cheese and serve hot.

Keyword creamy pasta, mushroom pasta, vegan pasta

Nutrition in Recipe for Vegan Pasta

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