Angel Hair with Creamy Vegan Mushroom Sauce ~
Delicate angel hair pasta tossed in a rich and earthy cream sauce, made with simple ingredients.
Serve with a simple green salad and crusty bread for an easy and decadent weeknight dinner!
This post was updated on March 12, 2025.
Easy Vegan Pasta Recipe
I like this creamy vegan mushroom pasta dinner because it’s rich with earthy flavors and feels a little fancy without being complicated. It’s the kind of meal that’s comforting but still impressive, especially on a cool evening. The dish is simple to make—first, mushrooms and green onions are sautéed in olive oil and vegan butter until they’re nice and soft. Then, garlic gets added in, followed by a splash of white wine for extra flavor. After that, a little flour thickens the sauce, and vegan heavy cream is stirred in. The sauce simmers until it thickens slightly, then vegan Parmesan is mixed in before everything gets tossed with the angel hair pasta. In no time, you’ve got a rich, creamy dish that’s perfect for any night of the week.
Ingredients for Angel Hair with Creamy Vegan Mushroom Sauce
You will need:
- 16 ounces angel hair pasta
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 (8-ounce) packages cremini mushrooms, destemmed and quartered
- 1/4 cup green onions, thinly sliced
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 1/2 cup vegan heavy cream
- 1/4 cup vegan Parmesan cheese
- salt and ground black pepper, to taste
- 1/4 Italian flat-leaf parsley, chopped
Ingredient Notes
- Angel Hair Pasta: This delicate pasta works wonderfully with the creamy sauce, but a thicker pasta shape, such as spaghetti or bucatini, also works well for this recipe.
- Cremini Mushrooms (Baby Bellas): These earthy mushrooms offer rich flavor and a meaty texture, making them ideal for this dish. They can be swapped for other varieties such as white button mushrooms, shiitake mushrooms, or oyster mushrooms for a milder umami flavor.
- Vegan Butter: Adds richness to the sauce when sautéing the mushrooms and green onions. For a lighter alternative, olive oil can be used instead.
- Vegan Heavy Cream: Provides a smooth, creamy texture for the sauce. For a different flavor profile, canned coconut milk can also be used.
- Vegan Parmesan Cheese: Contributes a savory, cheesy flavor to the sauce. You can substitute with any plant-based hard cheese.
- White Wine: If avoiding alcohol, chicken-style or vegetable broth can be used as a substitute. The sauce will still have a delicious depth of flavor.
- Parsley: A sprinkle of fresh herbs before serving adds a touch of brightness to the dish. Fresh thyme also pairs well.
How to Make Angel Hair with Creamy Vegan Mushroom Sauce
STEP ONE: Cook the Pasta. Set a large pot of salted water on the stove and cook the pasta according to the package instructions for al dente consistency. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
STEP TWO: Sauté the Mushrooms and Green Onions. Heat the olive oil and vegan butter in a large skillet over medium-high heat. Add the mushrooms and green onions, sautéing for 5-7 minutes until softened and fragrant.
Quick Tip for Sautéing Mushrooms: When cooking mushrooms, avoid overcrowding the pan. If there are too many mushrooms in the pan, they’ll steam instead of brown, which can affect the flavor. Cook them in batches if necessary.
STEP THREE: Add the Garlic. Stir in the garlic and cook for another 1-2 minutes until aromatic.
STEP FOUR: Add the White Wine. Pour in the white wine, allowing it to cook for an additional 1-2 minutes.
STEP FIVE: Coat with Flour. Sprinkle the mushroom mixture with flour and toss to coat, ensuring everything is evenly covered.
STEP SIX: Add the Cream. Slowly pour in the vegan heavy cream, stirring gently to combine. Reduce the heat to low and let it simmer until the sauce thickens slightly.
STEP SEVEN: Add the Pasta. Add the cooked pasta to the skillet with the sauce, tossing gently to coat the pasta evenly. If needed, thin the sauce slightly with the reserved pasta water.
STEP EIGHT: Finish and Serve. Remove from heat, then stir in the vegan Parmesan cheese and garnish with parsley. Adjust seasoning to taste with salt and black pepper. Serve hot.
Recipe FAQs
- Can I add other vegetables to this pasta?
- Yes! Spinach, kale, or roasted bell peppers all pair well. Sauté them along with the mushrooms for added flavor and texture.
- Can I make the sauce ahead of time?
- While this sauce is best served fresh, you can make it ahead of time and store it in the fridge for up to 2 days. Reheat it gently before serving, adding a splash of water or broth to thin it out if needed.
- Can I use a non-dairy cream alternative?
- Yes, coconut cream or cashew cream can be used in place of vegan heavy cream, although these options will affect the overall flavor of the cream sauce making it more nutty or coconut-forward in taste..
- How can I make this pasta spicier?
- Sprinkle with red pepper flakes before serving or add a pinch of cayenne pepper to the sauce for an extra kick.
More Pasta Recipes You’ll Love!
- Pasta Piccata
- Spanakopita Pasta
- Vegan Sausage and Mushroom Pasta Bake
- Garlic Spaghetti
- Easy Cheesy Tetrazzini
Tried this recipe? Leave a star rating and share your experience in the comments below. Thanks for being part of our home cooking community!
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Angel Hair with Creamy Vegan Mushroom Sauce
Ingredients
- 16 ounces angel hair pasta
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 8-ounce packages cremini mushrooms, destemmed and quartered
- 1/4 cup green onions thinly sliced
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 1/2 cup vegan heavy cream
- 1/4 cup vegan Parmesan cheese
- salt and ground black pepper to taste
- 1/4 Italian flat-leaf parsley chopped
Instructions
- Set a large pot of salted water on the stove and cook the pasta according to the package instructions for al dente consistency. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Heat the olive oil and vegan butter in a large skillet over medium-high heat. Add the mushrooms and green onions, sautéing for 5-7 minutes until softened and fragrant.
- Stir in the garlic and cook for another 1-2 minutes until aromatic.
- Pour in the white wine, allowing it to cook for an additional 1-2 minutes.
- Sprinkle the mushroom mixture with flour and toss to coat, ensuring everything is evenly covered.
- Slowly pour in the vegan heavy cream, stirring gently to combine. Reduce the heat to low and let it simmer until the sauce thickens slightly.
- Add the cooked pasta to the skillet with the sauce, tossing gently to coat the pasta evenly. If needed, thin the sauce slightly with the reserved pasta water.
- Remove from heat, then stir in the vegan Parmesan cheese and garnish with parsley. Adjust seasoning to taste with salt and black pepper. Serve hot.
Beth Reopelle
Excellent. One comment, though, all wine isn’t vegan!
thiswifecooks
True! Are you familiar with barnivore.com? It’s a great resource for finding wines that are vegan.