Creamy Vegan Mushroom Pasta


  • 3 tbsp olive oil
  • 1 onion (finely chopped)
  • 500g mushrooms (sliced)
  • 1 tbsp crushed garlic
  • 1 tsp dried oregano
  • 1 (400ml) can coconut milk
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp nutritional yeast
  • 1/2 pack (250g) penne gluten/egg free Pasta


  1. Cook the pasta according to the package instructions

  2. Add olive oil to a pot along with some chopped onions and fry until the onions are softened.

  3. Then add in sliced mushrooms, crushed garlic, and oregano and fry for about 1 minute then add coconut milk

  4. Stir in until combined and then keep stirring until it reaches a simmer. It will usually be the perfect thickness by the time it reaches a simmer or soon after.

  5. Add the cooked pasta in with the sauce and toss together until well coated

  6. Add in some salt, black pepper nutritional yeast& stir in

  7. Serve with sprinkle of black pepper & chili flakes

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