Vegan creamy mushroom pasta with a luscious sauce and an Asian twist. It’s quick, easy to make, and will for sure be your next weekly staple!
The inspiration behind this Vegan Creamy Mushroom Pasta
After seeing my roommate making a lot of creamy pasta, I wondered what it’ll be like to create a vegan Asian version of this dish using red pepper paste and vegan cream. That’s how this recipe comes about. I posted it on my Instagram stories and within a few hours, this story has 13K views and so many people asking for the recipe! So I decided to make a video and blog post for this recipe.
If you love pasta and noodle dishes, I guarantee that this recipe that will change your life! It’s easy, delicious with a luscious cream sauce that will keep you coming back for more!
Why you’ll love this Vegan Creamy Mushroom Pasta recipe
- Can be made in one pot
- Vegan
- Easy and can be made in under 20 minutes
- Versatile: as this is a fusion recipe, feel free to swap the recommended ingredients with what you have on hand!
Ingredients and substitutions
To make this recipe, you’ll need:
- Vegan butter: adds the buttery taste
- Garlic: adds the garlicky taste that elevates the dish
- A combination of mushrooms, such as cremini and shimeji mushroom: you can swap this for other mushrooms of choice, such as oyster, or king oyster mushroom. They shrink down as they cook, so I recommend about 400 g of mushrooms for 3 servings.
- Red pepper paste: I recommend using harissa paste or gochujang, this adds a hint of spice to the dish and the nice orange color
- Soy sauce: adds umami to the dish.
- Vegan cooking cream: adds the creamy texture to the sauce
- Water: helps thin out the sauce
- Noodles: I made this using Taiwanese knife-cut noodles and udon noodles, but you can use any pasta of your choice too!
Toppings: As with many Asian recipes, this recipe uses toppings such as:
- Chopped green onions
- Sesame seeds
The creamy sauce
The sauce has an orange vibrant color and a super creamy texture made with vegan butter, vegan cooking cream, and red pepper paste. The final result should look like this and will make you come back for more:
Vegan Creamy Mushroom Pasta (Asian-inspired)
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
Vegan creamy mushroom pasta with a luscious sauce and an Asian twist. It’s quick and easy to make and a perfect addition to your weekly meal rotation!
Ingredients
- 2 tbsp vegan butter
- 3 cloves garlic
- 200 g cremini mushroom
- 200 g shimeji mushroom (or other mushrooms of choice)
- 2 tbsp red pepper paste (I use harissa, you can also use gochujang)
- 1 tbsp soy sauce
- 100 ml vegan cooking cream (I recommend soy or oat-based)
- 100 ml water (preferably the water from the noodles)
- 3 servings of noodles (you can use udon noodles, Taiwanese knife cut noodles, instant ramen noodles or pasta of choice)
Toppings:
- Chopped scallions
- Sesame seeds
Instructions
- Thinly slice the garlic. Wash and thinly slice the cremini mushrooms. Wash and chop off the ends of the shimeji mushroom.
- Cook the noodles according to the package instructions. Drain the noodles, keeping the cooking water.
- In a pan, add 1 tbsp of vegan butter, then the mushrooms. Sautée the mushroom until golden brown on both sides and crispy.
- Add in the remaining vegan butter and garlic. Mix together.
- Add in the red pepper paste and soy sauce and stir fry for 1 minute. Mix together to coat the mushroom in the sauce.
- Add in the vegan cooking cream and cooking water from the noodles. Mix everything together until the sauce turns an orange color and reaches the consistency that you like. Add more water if needed.
- Add the cooked noodles to the sauce and coat to combine. Turn off the heat.
- Transfer to a plate and top with chopped scallions and sesame seeds.
Notes
The recipe keeps well in the fridge for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Fusion, Asian
Keywords: mushrooms, noodles, creamy sauce, asian inspired, vegan
