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Creamy Vegan Mushroom Pasta

Nisha Vora
This is the creamy, umami-packed pasta of your dreams! If you’re gluten-free, you can use gluten-free noodles or if you’re not into eating refined carbs, try a whole wheat pasta or lentil-based pasta. The recipe calls for oat milk because it is one of the creamiest plant-based milks. If you can’t find it, substitute with “lite” canned coconut milk.
5 from 9 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 2 people
Calories 553 kcal


  • 1 tablespoon olive oil
  • 4 garlic cloves
  • 10 ounces mixed mushrooms, sliced (I used 80% cremini mushrooms and 20% oyster mushrooms)
  • 1/2 teaspoon kosher salt + more to taste
  • Freshly cracked lack pepper to taste
  • 3/4 cup oat milk
  • 1/4 cup tahini
  • 4-6 ounces of fettuccine, tagliatielle, or pasta of choice (use gluten-free pasta if desired)


  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and keep warm.
  • Meanwhile, heat a large skillet over medium heat. Add the oil and once hot, add the garlic and sauté for 2-3 minutes, stirring frequently to prevent burning, until lightly browned.
  • Increase the heat to medium-high. Add the mushrooms and stir to combine. Sauté for 4-5 minutes, or until the mushrooms are lightly browned and tender. Add 1/4 teaspoon of the kosher salt and cook the mushrooms for an additional 1 minute.
  • Pour in the oat milk, tahini, the remaining 1/4 teaspoon kosher salt, and black pepper to taste. Stir well to combine (I find a silicone spatula is helpful here). Bring the mixture to a simmer over medium-low heat. Cook for 3-5 minutes, or until the sauce has thickened and is very creamy, stirring frequently. Season the sauce to taste with additional salt or pepper as needed.
  • Add the hot cooked pasta to the skillet and toss to combine, ensuring all of the noodles are coated in the sauce.