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Creamy vegan mushroom pasta sauce

I don’t know about you but I love cooking with wine as it feels very grown up! The combination of wine, cream and oil makes a deliciously golden sauce for pasta (or rice if you want).
This creamy vegan mushroom pasta was one of my favourite pasta sauce recipes before I went vegan so I am pleased that the range of vegan products now makes it suitable for my dietary needs.

Creamy vegan mushroom pasta

splash of oil
25g plant based spread
200g chopped mushrooms
1 clove garlic or teaspoon garlic paste (optional)
75ml white wine
50ml plant based double cream (could substitute for plant based soft cheese or coconut cream)
Creamy vegan mushroom pasta ingredients


Heat the oil in a pan and melt the spread.
Add the mushrooms and cook for 5 minutes until golden

Add the wine and increase the heat so it boils vigorously for 5-10 minutes until reduced.

Stir in the cream.

Serve with pasta.
Creamy vegan mushroom pasta sauce in tub


This creamy vegan mushroom pasta sauce makes enough for 2-3 servings but will also keep in the fridge for a day or two on its own or mixed with the pasta.


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