• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
With Sweet Honey
  • Home
  • Recipe Index
  • Lifestyle
  • My Story
    • Work With Me
    • My Portfolio
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Lifestyle
  • My Portfolio
  • Work With Me
  • Contact
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Main Dish

    Vegan Creamy Mushroom Pasta

    Published: Jun 7, 2021 · Modified: Sep 14, 2022 by Katelyn | With Sweet Honey · This post may contain affiliate links 2 Comments

    Jump to Recipe Print Recipe

    This Creamy Mushroom Pasta is quick, creamy and made with ingredients that you probably already have in your pantry. The mushrooms, shallots, and spices come together in a healthy creamy pasta sauce and topped with green onions. This under 30-minute meal will be one you’ll want to come back to again and again.

    vegan creamy mushroom pasta in a bowl with a spoon

    Are you looking for another gluten free pasta meal? Check out Creamy Pumpkin Pasta with Spinach for a flavorful fall dish.

    Ingredients Needed for Vegan Creamy Mushroom Pasta

    Mushrooms are the star of the show in this Creamy Mushroom Pasta recipe. The creamy texture and the rich flavor will leave you wanting seconds. 

    • olive oil
    • shallot
    • mushrooms
    • garlic
    • black beans
    • coconut aminos
    • vegetable broth
    • gluten free 1-to-1 flour
    • nutritional yeast
    • dijon mustard
    • dried thyme
    • dried red pepper flakes
    • Salt and pepper
    • gluten free pasta
    pasta with mushroom sauce and topped with chopped green onions in a bowl

    How To Make

    1. Boil the pasta noodles according to directions on the packaging.
    2. Meanwhile, whisk together the coconut aminos, vegetable broth, and flour in a small bowl. Whisk until the flour has dissolved then set the mixture aside.
    3. Next, heat the olive oil on medium-high in a saute pan. Add the shallots, mushrooms, and garlic. Saute for about 5 minutes, stirring occasionally, until the shallots and mushrooms are softened. Add the black beans and continue to saute for about 1 minute just until the beans are warmed. 
    4. Reduce the heat to medium-low then add the broth-flour mixture to the mushroom mixture in the saute pan. Continuously stir until combined and thickened slightly. 
    5. Next, add the nutritional yeast, dijon mustard, thyme, red pepper flakes, salt and pepper to the pan and stir. Simmer on low for another 5-10 minutes, until the sauce is creamy and thickened.
    6. Pour the creamy mushroom sauce over the cooked pasta and top with green onion (optional). Enjoy!

    Optional Pasta Toppings

    We like to top our Creamy Mushroom Pasta with green onion and some salt and pepper. You could also sprinkle some parmesan cheese on top if you don’t need to be dairy free.

    pasta with mushrooms, beans, spices and green onion

    Ways to Customize Creamy Mushroom Pasta

    One of my favorite things about this pasta recipe is that it’s gluten free, dairy free and vegan but that doesn’t mean you can’t customize it to your preferences. You could try swapping out the black beans for kidney beans, pinto beans, or chickpeas. Or you could even add another protein source to the dish.

    Looking for more easy meal ideas?

    • Broccoli Alfredo Pasta
    • Spicy Sesame Peanut Zucchini Noodles
    • Creamy Pumpkin Pasta with Spinach
    • Pistachio Pesto Pasta

    Leave a Review!

    Did you make this recipe? Please consider leaving a review and rating below, this helps a lot! Also feel free to follow along on Instagram and Pinterest for more recipe ideas.

    If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!

    This post contains affiliate links. Thank you for supporting With Sweet Honey!

    vegan creamy mushroom pasta in a bowl with spoons
    vegan creamy mushroom pasta in a bowl with a spoon

    Vegan Creamy Mushroom Pasta

    This Vegan Creamy Mushroom Pasta is quick, creamy and made with ingredients that you probably already have in your pantry. It’s also gluten free, dairy free and vegan.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner, Lunch, Main Course
    Cuisine: American, Italian
    Keyword: easy dinner, nut-free, pasta, simple meal
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Katelyn | With Sweet Honey

    Ingredients

    • 8 oz gluten free pasta (I used penne but you can use your favorite pasta noodle)
    • 2 tbsp extra virgin olive oil
    • 1 shallot, chopped
    • 8 oz mushrooms, chopped
    • 4 garlic cloves, minced
    • 1 can black beans, drained (15 oz can)
    • 2 tbsp coconut aminos
    • 1 cup vegetable broth
    • 2 tbsp gluten free 1-to-1 flour (you could use regular flour)
    • 2 tbsp nutritional yeast
    • 2 tbsp dijion mustard
    • 1 tsp dried thyme
    • ½ tsp dried red pepper flakes
    • salt, to taste
    • pepper, to taste
    • green onion (optional)

    Instructions

    • Boil the pasta noodles according to directions on the packaging.
    • Meanwhile, whisk together the coconut aminos, vegetable broth, and flour in a small bowl. Whisk until the flour has dissolved then set the mixture aside.
    • Next, heat the olive oil on medium-high in a sauté pan. Add the shallots, mushrooms, and garlic. Sauté for about 5 minutes, stirring occasionally, until the shallots and mushrooms are softened. Add the black beans and continue to sauté for about 1 minute just until the beans are warmed.
    • Reduce the heat to medium-low then add the broth-flour mixture to the mushroom mixture in the sauté pan. Continuously stir until combined and thickened slightly.
    • Next, add the nutritional yeast, dijon mustard, thyme, red pepper flakes, salt and pepper to the pan and stir. Simmer on low for another 5-10 minutes, until the sauce is creamy and thickened.
    • Pour the creamy mushroom sauce over the cooked pasta and top with green onion (optional). Enjoy!
    Tried this recipe?Tag @withsweethoney on Instagram!
    « Flourless Gluten Free Monster Cookies
    Applesauce Baby Pancakes »

    Reader Interactions

    Comments

    1. Madi Rowan

      September 30, 2021 at 4:31 pm

      5 stars
      Really, really delicious! Great idea adding the mustard...gave it a really nice flavor!

      xo Madi

      Reply
      • Katelyn | With Sweet Honey

        October 01, 2021 at 10:58 am

        So glad you liked it, enjoy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

    More about me →

    Spring Recipes

    • Gluten Free Lemon Poppy Seed Muffins
    • The Best Deviled Egg Potato Salad
    • The Best Gluten Free Carrot Cake Bars
    • Healthier Lemon Bars (Gluten Free, Dairy Free)

    Popular Posts

    • Vegetable Cabbage Soup (Whole30, Paleo)
    • Easy Cabbage Roll Soup
    • Ground Beef Stroganoff (Dairy Free)
    • Healthy Egg Roll in a Bowl

    My Personal Favorites

    • Salmon Patties (Gluten Free)
    • Roasted Tomato Basil Soup (Dairy Free)
    • Gluten Free Strawberry Rhubarb Crumble
    • Ground Beef Stroganoff (Dairy Free)

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Work With Me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 With Sweet Honey | All Rights Reserved