This easy one-pot Vegan Mushroom Pasta is delicious and elegant. Because it takes less than 30 minutes to whip up, this meal is perfect any night of the week. You may also enjoy our Tahini Pasta for another quick and delicious pasta dish.
This Daniel Fast-compliant meal is gluten-free, oil-free, soy-free, nut-free, and low in fat. It’s one of our quick vegan meals, making it perfect for busy nights, elevated dinner parties, or that moment when you just want something fancy with minimal fuss.
This recipe is a modified version of Gaz Oakley's 1-Pot Creamy Butter Bean and Fennel Pasta. Thank you, Gaz!
Why You'll Love This Recipe
- It's fast, decadent, and nourishing.
- One pot means fewer dishes.
- The creamy texture comes from beans, not cream or butter.
- Low-fat, high-fiber, and plant-powered protein with 17g of protein per serving.
- Made with whole food, plant-based ingredients and allowable on the Daniel Fast.
What You'll Need to Make This Vegan Mushroom Pasta
- Mushrooms (I used shiitake) give this pasta a meaty texture and rich umami flavor. You may also like our Curry-Spiced Mushroom Potato Soup if you love mushrooms.
- Fennel, when thinly sliced, adds subtle anise brightness.
- Nori seaweed adds a subtle marine umami blast.
- Pasta (small shells or your preference, gluten-free optional) is the carb delivery vessel that soaks up the savory sauce.
- Cannellini beans provide a creamy background base, body, protein, and fiber. Cannellini beans is the base for our White Bean Kale Soup, which is also protein rich and low-fat.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Beans: substitute cannellini beans with butter beans.
- Mushrooms: try oyster mushrooms, portobello, cremini, or white button. A mix of wild mushrooms is also a great way to add complexity and depth.
- Nori: replace with a pinch of nori or dulse flakes.
- Capers: swap with chopped green olives for briny depth.
- Spiciness: add extra crushed red pepper or a pinch of smoked paprika for smoky heat.
- Pasta: swap for spaghetti, linguine, penne, or legume-based pasta for more protein.
How to Make This Vegan Mushroom Pasta
Step 1: Preheat a large saute pan over medium heat. Add sliced onions and cook for 2 to 3 minutes.
Step 2: Add the fresh-sliced fennel, mushrooms, and garlic. Stir to incorporate.
Step 3: Put the lid on and cook for an additional 2 to 3 minutes.
Step 4: Remove the lid and add the drained and rinsed cannellini beans.
Step 5: Use a potato masher to partially mash up the beans in the pan. This gives the sauce some creaminess without the cream.
Step 6: Add the capers, miso paste, lemon zest, lemon juice, pasta, and veggie broth.
Step 7: Give it a good stir, and make sure the miso paste is incorporated and the pasta is submerged in the broth.
Step 8: Put the lid on and cook for the time your pasta needs to cook, ensuring it remains al dente, or slightly undercooked.
Step 9: Add the torn nori sheets and crushed red pepper. Stir it well and turn off the heat. The nori should wilt.
Step 10: Add fresh, chopped parsley, and taste it. If necessary, add a splash of coconut aminos or a pinch of salt to taste.
Check out when we made this delicious pasta dish LIVE:
Expert Tips for the Best Vegan Mushroom Pasta
- Miso: Whisk a bit of miso into about ½ cup broth before adding to avoid clumps. Alternatively, break up the miso into small dollops before adding it to the saute pan.
- Pasta: Don't overcook the pasta. Follow instructions for al dente, where it's slightly undercooked. The pasta will continue to absorb the liquid even after you remove the pan from the heat.
- Sauciness: Save some pasta water (if using regular pasta) to loosen the sauce if needed.
- Taste: Taste at the end. The beans and miso vary in saltiness, so adjust brightness with lemon, coconut aminos, or salt.
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Serving Suggestions
Top this vegan mushroom pasta with a sprinkle of our Cashew Parmesan Cheese.
Enjoy this wonderfully elegant, high-end meal with a Vegan Caesar Salad on the side, and a refreshing Italian Mocktail.
Finish this fancy meal with our Tofu Chocolate Mousse or Vegan Apple Crisp topped with Banana Nice Cream for dessert.
Recipe FAQs
Leftovers can be stored in a covered container in the refrigerator for up to 3 days. Alternatively, you can portion out into individual freezer-safe containers and freeze for up to 3 months. Thaw and reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen as needed.
Shiitake and oyster mushrooms are recommended because they offer a meaty texture and deep flavor. You can also mix cremini or button mushrooms for a varied texture.
Yes! This recipe uses mashed beans, broth, miso, and lemon to create a creamy mouthfeel, so no cream needed.
This Vegan Mushroom Pasta isn’t your average weeknight meal. It’s elevated, elegant, and rooted in real nutrition. You get creamy texture without cream, bold umami without oil, and healthy plant protein without compromise. Whether you’re feeding a crowd or treating yourself, it checks all the boxes: quick, healthy, sustainable, and deeply delicious. It’s time to elevate plant‑based pasta to first‑class.
Related Recipes to Check Out
If you tried this Vegan Mushroom Pasta or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan Mushroom Pasta
Ingredients
- 1 medium onion, sliced thin
- 1 medium fennel bulb, sliced thin
- 4 cups sliced mushrooms (shiitake and/or oyster mushrooms recommended)
- 4 cloves garlic, minced
- 1 15- oz can cannellini or butter beans, low sodium or no salt added, drained and rinsed (or 1 ½ cups cooked)
- 2 ½ Tbsp capers
- 1 Tbsp miso paste
- 2 tsp lemon zest
- 2 ½ to 3 Tbsp fresh lemon juice
- 2 cups pasta (use gluten-free, if gluten-sensitive)
- 3 cups low-sodium vegetable broth
- 2 sheets nori seaweed, torn by hand
- 1 tsp crushed red pepper (for heat)
- a splash of coconut aminos or salt to taste
Instructions
- Preheat a large saute pan over medium heat. Add sliced onions and cook for 2 to 3 minutes.
- Stir in the fresh sliced fennel, mushrooms, and garlic, and put the lid on to cook for another 2 to 3 minutes.
- Add in cooked cannellini or butter beans and use a potato masher to partially mash up the beans in the pan. This gives the sauce some creaminess without the cream.
- Add the capers, miso paste, lemon zest, lemon juice, pasta, and veggie broth. Give it a good stir, and make sure the pasta is submerged in the broth. Put the lid on and cook for the time your pasta needs to cook to make it al dente.
- Toss in the torn nori sheets and crushed red pepper. Give it a stir, and turn off the heat. The nori should wilt.
- Stir in fresh chopped parsley and taste. Add a splash of coconut aminos or salt to taste. Enjoy!
Notes
- Mind the Miso Paste: Be sure to mix the miso paste into the sauce well, so you don't have clumps when you get ready to eat it. A workaround is to put the miso paste and about ½ cup of veggie broth into a bullet blender to combine before adding it to the pot.
- Leftovers/Meal Prep: Leftovers keep well in a covered container in the refrigerator for up to 3 days. Alternatively, you can portion out into individual freezer-safe containers and freeze for up to 3 months.
Sara
So good! I used whole wheat penne and it was delicious. Definitely going to add more mushrooms next time i make this.
Gigi & Sersie
That's great, Sara! We're so glad you enjoyed it. Yes, you can never have too many mushrooms. 🙂