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30-Minute Vegan One Pot Mushroom Pasta

  • Author: Liz Madsen
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x
  • Diet: Vegan


Too busy for plant-based? Not with this Creamy Vegan Mushroom Pasta! With its creamy goodness only 30 minutes away, it will be no hassle!


  • One small onion, sliced
  • 16 oz mushrooms (any will work, I used crimini/baby Bella), sliced
  • 4 cups pasta of choice
  • 4 cups vegetable broth
  • 1/2 cup to 1 full cup chopped peppers of choice, optional
  • 3 tablespoons nutritional yeast
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 2-3 teaspoons white wine vinegar
  • Juice of 1 large lemon or 2 small lemons
  • 1/3 cup cashew butter (or substitute tahini, sun butter, or the heavy portion of a can of full fat coconut milk)
  • Splash of unsweetened nondairy milk
  • Chopped fresh parsley to garnish


  1. In a large pot, saute your onion in a splash of water over medium-high heat until translucent, about 4 minutes.
  2. Add broth, pasta, peppers, and mushrooms. Turn the heat up and bring it to a boil.
  3. Lower heat to medium-low and let cook for about 10-15 minutes, stirring occasionally, until the pasta is tender.
  4. Remove from the heat and add the spices, nutritional yeast, lemon, vinegar, and cashew butter. Stir it well. Add a little nondairy milk if the sauce needs to be thinner. If it needs to be thicker, add a little bit more nutritional yeast.
  5. Garnish with fresh parsley and serve.
  6. Refrigerate in an airtight container up to 5 days if desired. If it’s thick when reheating, add a bit of nondairy milk.
  • Category: Entree
  • Method: Stove Top
  • Cuisine: Pasta

Keywords: Vegan, 30 Minute One-Pot, Pasta, oilfree