Mushroom Pasta Bake with White Wine Cream Sauce

Are you craving some satisfying comfort food that isn’t too heavy? This dairy-free mushroom pasta bake is lighter than most, but still provides that perfect balance of nourishment and indulgence. It’s made with three types of mushrooms (or one if you don’t have a selection on hand!) and creamy white wine sauce. It’s delicious straight from the stove top for a fast and easy option. But it will fill your home with warmth if you do opt to bake it.

Dairy-Free Mushroom Pasta Bake with Various Easy Options

This vegan pasta bake recipe was originally created by Christina Coopman. She submitted it for a recipe contest that we cohosted with So Delicious more than a decade ago. It narrowly missed a prize, and was still a top pick with our taste testers. I’ve included my own notes in the recipe, the ramekin photos are mine, and I have updated this post with nutrition facts and answers to some recipe FAQs below.

What Types of Mushrooms Can I Use?

I followed Christina’s lead and used button mushrooms, portobello mushrooms, and shiitake mushrooms. Cremini mushrooms, baby bellas, and/or oyster mushrooms would also be delicious. Some grocery stores sell packages of fresh mushroom blends, which would also work great.

Can I Add Other Vegetables?

I wouldn’t hesitate to toss some baby spinach leaves into the pasta when you’ve removed it from the stove top. You could also sauté some diced green bell pepper with the mushrooms and onions. I also like zucchini with this dairy-free mushroom pasta bake, but I prefer to sauté it as a side dish. Zucchini is quite watery, and can add excess liquid to the sauce in pasta recipes.

Can I Use Fresh Thyme?

Yes, you can substitute 1 1/2 teaspoons (1/2 tablespoon) of chopped fresh thyme leaves for the dried thyme. If you don’t have any thyme on hand, basil or oregano would be delicious.

Is this Mushroom Pasta Recipe Spicy?

No, it isn’t. The ingredients include a small amount of crushed red pepper flakes, which only adds a hint of spice. If you want a purely mild dish, feel free to omit the red pepper.

What Type of White Wine Should I Use?

Pinot Grigio and Sauvignon Blanc are two popular wines for cooking. But a dry Chardonnay that isn’t too oaky can also be great. In a pinch, just use your favorite white wine for drinking, as long as they aren’t sweet.

What Can I Substitute for the Wine?

You can substitute chicken broth, chicken stock, or vegetable stock for the wine. I would add a little squeeze of lemon juice, to taste, to up the acidity a touch.

What is Coconut Milk Beverage? Can I Sub Almond Milk?

It’s the drinkable type of coconut milk sold in larger cartons. Do not use canned full-fat coconut milk, as it will be too thick, rich, and coconutty for this recipe. You can technically substitute your favorite unsweetened milk alternative for sauces. I’m not a fan of almond milk in sauces, but many people are!

Can I Omit the Nutritional Yeast?

I recommend using the nutritional yeast, even if you aren’t a fan. It’s a small amount, meant as a seasoning, so it doesn’t overwhelm the flavor. But it does add a light cheesiness. If you don’t have any nutritional yeast, but happen to have some vegan parmesan cheese, I would sprinkle some on before baking. You can simply omit the nutritional yeast, if preferred, or substitute a touch of Dijon mustard or miso, to taste. I would start with just 1/2 teaspoon of either. They will lend a different taste, but still add something to the flavor.

I Don’t Have Panko or Breadcrumbs on Hand. What Can I Use?

If you have any dairy-free bread on hand, simply toast it, and then process it in a spice grinder, blender, or small food processor into crumbs. One to two slices of bread is usually enough to make 1/2 cup of crumbs. Alternatively, you can crush potato chips or crackers (like saltines or water crackers).

Special Diet Notes: Mushroom Pasta Bake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, tree nut-free, vegan, and vegetarian. Just be sure to choose a milk alternative, buttery spread, and breadcrumbs that suit your dietary needs.

For a gluten-free and dairy-free mushroom pasta bake, use your favorite gluten-free pasta and gluten-free breadcrumbs. Also substitute wheat-free / gluten-free tamari for the soy sauce.

Christina Coopman

Dairy-Free Mushroom Pasta Bake

5 from 2 votes

This pasta is so good! I use three types of mushrooms and a vegan white wine cream sauce for the best flavor. It's delicious whether or not you bake it! Serve it with a fresh salad or sauteed zucchini for added greens. If you have some French bread, I'd also toast up some dairy-free garlic bread to serve on the side.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Entree

Cuisine: American

Calories: 422

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2½ cups uncooked short pasta such as fusilli or penne
• 2 teaspoons olive oil
• 3 cups chopped mushrooms different varieties (I used button, portobello and shiitake)
• ⅓ cup minced onion
• 2 cloves minced garlic
• ½ teaspoon dried thyme
• ¼ teaspoon crushed red chili flakes
• ½ cup dry white wine
• 2 cups unsweetened coconut milk beverage I used So Delicious
• 1 tablespoon nutritional yeast
• 1 teaspoon soy sauce
• ¼ to ¾ teaspoon salt to taste
• Black pepper to taste
• 2 tablespoons dairy-free buttery spread
• ¼ cup all-purpose flour
• ½ cup dairy-free panko or breadcrumbs

Method

 

1. Preheat your oven to 400ºF.
2. Cook the pasta al dente according to package directions. Drain and rinse.
3. In a saucepan, heat the olive oil over medium-high heat. Add the mushrooms, onion, garlic, thyme and chili flakes. Cook for 4 minutes, or until the onions are softened.
4. De-glaze the pan by adding the wine. Cook for another couple minutes.
5. Add in the coconut milk beverage, nutritional yeast, soy sauce, salt (to taste) and pepper. Bring to a boil, stirring and bring down to a simmer. Allow to simmer for 10 minutes.
6. While simmering prepare the roux in another saucepan. Melt the buttery spread over medium heat. Once melted, stir in the flour until fully mixed and the roux is pulled away from the sides of the pan. Continue to cook and stir for another couple minutes. Remove from heat until the mushroomsauce is ready.
7. Once simmered for 10 minutes, pour ⅓ of the sauce into the pot with the roux, whisking continuously over medium heat. Continue to whisk until thickened. Add another ⅓ of sauce and repeat the process. Repeat with the rest of the sauce. Continue to cook and thicken for another 3 to 5 minutes.
8. Add in the pasta and stir until fully mixed. Portion into individual baking dishes or a loaf or casserole dish. Sprinkle the top with panko and bake for about 30 minutes or until as crispy as desired.
9. Leftovers can be covered or stored in an airtight container in the refrigerator for up to 3 days. We think this dish is best when served warm.

Nutrition

Serving: 1/4 recipeCalories: 422kcalCarbohydrates: 62.1gProtein: 13.8gFat: 10.3gSaturated Fat: 3.6gSodium: 505mgFiber: 3.9gSugar: 3.9g

Notes

Alisa's Notes: This vegan mushroom pasta tastes wonderful straight from the stove-top if you can’t wait for it to bake. I actually liked it best when just cooked, but baking it did entice our mushroom-hating niece who said that it “smelled amazing.” We all preferred the higher amount of salt for a bigger flavor boost. You can add just 1/4 teaspoon salt to stary, and then whisk more into the sauce, to taste, before adding the pasta. I've also baked this pasta dish in mini, single serve ramekins (as pictured) and it works great. I bake it for just 20 minutes, or until the topping is lightly browned.

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Also Enjoy this Vegan Baked Mac & Cheese Recipe!