If you’re searching for a dinner that feels every bit as indulgent as it is nourishing, this Vegan Mushroom Pasta will absolutely win your heart (and taste buds). It’s brimming with luscious King Oyster mushrooms, crisp-tender broccoli, and a dreamy, protein-rich miso-tofu sauce that comes together in no time. Perfect for busy weeknights or when you just want a big bowl of comfort, this dish is savory, creamy, and vibrant all at once—the kind of meal you’ll want to make again and again!

Vegan Mushroom Pasta Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the secret here—each ingredient earns its spot, either adding bold umami, velvety texture, or a punch of color and freshness. Gather these essentials, and you’re already halfway to pasta perfection.

King Oyster Mushrooms: Their firm, meaty texture makes them the real star—slice thick for the ultimate bite.
Olive Oil: A dash brings out the mushrooms’ natural flavor; skip it for an oil-free version.
Liquid Aminos: A dash of this umami-packed soy alternative draws out deep, savory notes.
All-Purpose Seasoning: Gives the mushrooms that crave-worthy, well-rounded flavor.
Dried Spaghetti: Any pasta works, but classic spaghetti twirls up every drop of creamy sauce beautifully.
Broccoli: Bright and tender, it adds nutrition and eye-popping green color.
Shallot or Onion: The aromatic backbone of the delectable sauce—choose according to your preference.
Garlic: Infuses the sauce with punchy depth and that irresistible aroma.
Silken Tofu: Makes the sauce ultra-creamy and adds plant protein—no dairy needed.
White Miso Paste: Adds quintessential umami and a gentle sweetness; go for shiro miso for mild flavor.
Ground Toasted Sesame Seeds or Tahini: Nutty, toasty richness helps create that signature lusciousness.
Nutritional Yeast: For cheesy, savory notes (and extra B-vitamins for a boost).
Vinegar (White or Apple Cider): Brightens up the sauce and balances out the richness.
Water: Keeps the sauce just the right consistency.
Salt and Pepper: Essential for dialing up all those nuanced flavors.

How to Make Vegan Mushroom Pasta

Step 1: Prep Your Veggies

Start by bringing a large pot of water to a rolling boil. While you wait, prep your produce: thickly slice those magnificent King Oyster mushrooms, chop your onion or shallot, mincing the garlic, and cut the broccoli into small, easy-to-cook florets. A little effort here goes a long way to even cooking and beautiful presentation.

Step 2: Cook the Pasta and Broccoli

Once the water is boiling, toss in your dried spaghetti and cook according to the package instructions for that just-right bite. In the final 30 seconds, add in the broccoli florets—they’ll turn bright green and perfectly crisp-tender. Drain both pasta and broccoli immediately to keep their perfect texture and color, then set aside to stay warm.

Step 3: Sauté the Mushrooms

Place a frying pan over medium heat and add your olive oil (or use a non-stick pan and a splash of water for an oil-free version). Slide in the mushroom slices and sauté for about 2 minutes until they start to turn golden and slightly crispy. Pour over the liquid aminos and sprinkle in the all-purpose seasoning, cooking just a few seconds longer to let them soak up all that savory flavor. Remove the mushrooms from the pan to avoid overcooking.

Step 4: Blend and Warm the Creamy Sauce

Gather all your sauce ingredients—onion, garlic, silken tofu, miso, sesame seeds or tahini, nutritional yeast, vinegar, water, salt, and pepper—and blend until completely smooth and creamy. Pour the sauce into the same frying pan and gently heat on low, stirring often. As it thickens, give it a taste and adjust with a pinch more salt or a splash more vinegar, if you like.

Step 5: Bring It All Together

Add the cooked pasta and broccoli straight into the sauce and toss until every strand is glistening and silky. Finally, scatter in those sautéed mushrooms, give a gentle stir, and remove from the heat. Serve your Vegan Mushroom Pasta immediately for the very best flavor and texture.

How to Serve Vegan Mushroom Pasta

Garnishes

A flourish of garnishes brings your Vegan Mushroom Pasta alive. Scatter with more toasted sesame seeds, a sprinkle of chopped fresh parsley or chives, and even an extra dusting of nutritional yeast. For a little heat, try a pinch of red chili flakes—your taste buds will thank you.

Side Dishes

Pair your pasta with a simple leafy salad tossed in a punchy citrus vinaigrette, or try roasted seasonal veggies on the side. Warm, crusty bread is a classic companion, ready to mop up every last bit of sauce. A chilled glass of sparkling water with lemon is a light, zesty match.

Creative Ways to Present

For a fun twist, pile the Vegan Mushroom Pasta high in individual bowls and top with extra mushrooms for drama. Serve family-style on a big warmed platter, or nestle inside roasted bell peppers for a colorful presentation at your next dinner party. Sprinkle with microgreens for a restaurant-worthy flourish!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Simply pack your Vegan Mushroom Pasta into an airtight container and pop into the fridge. It’ll stay fresh and tasty for up to 3 days. The flavors meld beautifully, making for an extra-savory lunch the next day.

Freezing

To freeze, let the pasta cool completely. Portion into freezer-safe containers and freeze for up to 2 months. When you’re craving a quick meal, thaw overnight in the fridge for best results. The creamy sauce may need a quick stir to re-emulsify after freezing.

Reheating

Reheat gently in a pan over low heat, stirring frequently to keep the sauce creamy and prevent sticking. If it’s a little thick, splash in a tablespoon or two of water or plant milk to loosen it back up. The microwave works in a pinch—just keep the power low and stir halfway through.

FAQs

Can I make Vegan Mushroom Pasta gluten-free?

Absolutely! Just substitute your favorite gluten-free spaghetti or pasta shape, and double-check that your miso and liquid aminos are gluten-free. You’ll get all the comfort and flavor, allergy-friendly.

What’s the best mushroom to use if I can’t find King Oyster?

King Oyster mushrooms have an unbeatable meaty texture, but you can swap in cremini, portobello, or shiitake mushrooms with great results. Just slice them thick and sauté as directed—they’ll still deliver plenty of umami depth.

Can I prepare the sauce in advance?

Definitely! Blend the sauce up to two days ahead and stash it in a sealed container in the fridge. When you’re ready to cook, gently reheat and proceed with the recipe. This is a big time-saver for busy nights.

Is this Vegan Mushroom Pasta suitable for meal prep?

Yes! Portion cooled pasta into meal-prep containers, adding a handful of extra broccoli or greens for a nutrient-packed lunch. It reheats beautifully, making it perfect for healthy, satisfying on-the-go meals.

Can I make this recipe oil-free?

Absolutely—just omit the olive oil and use a good non-stick pan. Add a splash of water when sautéing the mushrooms and seasonings, simmering until the liquid evaporates and the mushrooms brown. The umami flavors shine through just as much!

Final Thoughts

If you’ve been craving a dish that’s creamy, hearty, and packed with flavor, this Vegan Mushroom Pasta is calling your name. I absolutely love how simple and satisfying it is—plus, it’s endlessly customizable. So tie on your apron, give it a go, and treat yourself to a bowlful of plant-powered comfort!