Rich and creamy, rustic and salty – this easy dish is the definition of comfort food. And the recipe contains not one, but two types of mushrooms. They are sauteed with garlic and bacon (regular or vegan), and finished in a creamy white wine sauce. It has all the savory flavor and satisfaction of a restaurant style entree, but is a completely dairy-free creamy mushroom pasta.
Dairy-Free Creamy Mushroom Pasta with Options for All
This dairy-free creamy mushroom pasta recipe was created for us by Nicole Dawson of Allergylicious back in 2017. She shared it for an event we hosted with So Delicious, and proclaimed “OH MY GOODNESS, IT”S SO GOOD!” We couldn’t agree more, which is why we’re giving this weeknight dinner recipe a refresh. I’ve updated the ingredients and instructions just a bit, added nutrition facts, and have answers to FAQ’s below.
What Other Mushrooms Can I Use?
Cremini mushrooms are a great substitute for button mushrooms. They can even be substituted for all of the mushrooms, since they tend to be a little “meatier” than button mushrooms. Baby bellas, oyster mushrooms, and shiitake mushrooms are good substitutes for the portobello mushrooms. You could alternatively use a mushroom mix.
Can You Recommend Gluten-Free Ingredients?
There are many types of gluten-free pasta, but I really like red lentil pasta. It’s naturally grain-free, has a nice al dente bite, and adds quite a bit of protein to the meal. For the flour, a good friend swears by King Arthur Measure for Measure Gluten-Free Flour in all of her cooking. Most all-purpose flour blends should work well in this recipe, but do not substitute coconut flour. It will absorb too much moisture. If you want a completely grain-free dish, you can substitute cashew cream for both the milk alternative and the flour.
What Vegan Butter Do You Recommend?
I currently use Country Crock plant butter sticks for most of my cooking, even when it calls for buttery spread. They are versatile for cooking and baking, have a nice lightly salted flavor, are readily available at most of the stores in my local area, and are one of them are affordable options. In this recipe you can use your favorite buttery spread or buttery sticks. Most brands should work well.
Which Milk Alternatives Work Best in the Sauce?
Nicole uses coconut milk beverage, which is the drinkable type that comes in large cartons. It’s on the richer side of milk alternatives. Unsweetened coconut milk beverage is also my go-to for sauces. I sometimes use homemade cashew milk or macadamia milk. I’m not a big fan of oat milk or almond milk in creamy sauces, but some people like them. Just keep the flavor and fat level in mind when choosing a milk alternative for this dairy-free creamy mushroom pasta recipe. For a richer finish you can use part or all cashew cream or store bought heavy vegan cream. Look for unsweetened brands like Country Crock, Califia Farms, or Silk.
Where Can I Get Dairy-Free Parmesan?
Believe it or not, vegan Parmesan cheese alternative is sold in most natural food stores and in many mainstream grocers. Brands like Follow Your Heart, Whole Foods, and Violife offer shreds like you see in the photos. You could also make your own dairy-free Parmesan substitute using nutritional yeast. It won’t look the same, but will taste delicious.
Can I Substitute Other Herbs?
Of course! Basil, oregano, marjoram, and rosemary each go nicely with the flavors in this dairy-free creamy mushroom pasta recipe. You can use any of these in place of the thyme, or use an Italian blend. If you have fresh herbs, feel free to add them with or in place of the parsley for a different flavor flare. If you have fresh thyme, you can use 1 tablespoon of the herb in place of the dried thyme in the sauce.
Special Diet Notes: Creamy Mushroom Pasta
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, vegetarian, and generally top food allergy-friendly.
Dairy-Free Creamy Mushroom Pasta
Ingredients
Method
- Cook the pasta according to package directions. Drain the pasta and drizzle with a little olive oil to prevent sticking if your sauce isn't ready yet.
- While the noodles are boiling, melt 2 tablespoons of the buttery spread in a large saucepan over medium heat. Add the mushrooms, bacon, and 1 tablespoon of the garlic. Sauté for 5 to 7 minutes, or until golden brown.
- Add the remaining 2 tablespoons of buttery spread to your pan and let it melt. Add the remaining 1 tablespoon of garlic, and just briefly sauté until fragrant.
- Sprinkle in the flour and thyme, and stir to incorporate. Stir in the wine and let it cook down for a minute.
- Whisk in the the milk alternative, and simmer until thickened. If the sauce seems too thick, whisk in a little more liquid.
- Season with salt and pepper, to taste.
- Toss the garlic mushroom sauce with the cooked pasta. Sprinkle with fresh parsley. If desired, top the pasta with crushed red peppers and vegan parmesan, or serve them on the side at the table.
Nutrition
Notes
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