Creamy Garlic and Mushroom Pasta ★★★★★1 review


  • 8 oz dry pasta of choice
  • 1 tbsp olive oil
  • 1 large onion diced
  • 4-5 cloves garlic minced
  • 8 oz mushrooms 225g; sliced or quartered
  • 1 tsp dried thyme
  • 1 tsp Italian herbs
  • 1 tsp black pepper
  • 1/2 tsp sea salt
  • 3 tbsp nutritional yeast
  • 1 tbsp dijon mustard
  • 1 cup dairy-free cream such as soy, oat, cashew, or coconut; I used Good Karma sour cream


  1. In a pot, boil the pasta according to package directions. Drain and set aside.
  2. Meanwhile, heat olive oil in a skillet and fry the onion and garlic for 5 minutes.
  3. Add in the mushrooms, herbs, salt & pepper, and nutritional yeast. Incorporate well.
  4. After 6-8 minutes, when the mushrooms have softened, stir in Dijon mustard and vegan cream.
  5. Cook for another 3-5 minutes (to heat the cream) before adding in the pasta.
  6. Mix well, then season with salt & lemon juice to taste. Serve warm.

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Guest Blogger Lenny Vegamelon

My name is Lenny, known as @vegamelon on Instagram! I became vegan almost four years ago, at the end of my freshman year of high school. See all recipes by Lenny

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  • Mike ★★★★★
    13 September 2021

    The sauce is the star of this show: it is incredibly versatile. I’ve had it over sweet potato gnocchi and recently used it as a pie filling, accompanied by steamed asparagus in one variation, and by chargrilled eggplant in another. So simple to create and yet so delicious! Thanks Lenny!