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.
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
How To Make
- 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 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.
- 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.
- 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!
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.
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
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Vegan Creamy Mushroom Pasta
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!
Madi Rowan
Really, really delicious! Great idea adding the mustard...gave it a really nice flavor!
xo Madi
Katelyn | With Sweet Honey
So glad you liked it, enjoy!