Looking for a hearty, satisfying pasta dish that happens to be plant-based? This Vegan Mushroom and Walnut Pasta is exactly what you need. I’ve combined earthy mushrooms with crunchy walnuts to create a rich, creamy pasta that’s packed with texture and flavor. The best part? It comes together in under 30 minutes, making it perfect for busy weeknights.
Ingredients
- 16 oz fettuccine or linguine (use gluten-free if needed)
- 1 lb mixed mushrooms (cremini, shiitake, or portobello), sliced
- 1 cup chopped walnuts
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 2 cups unsweetened plant-based milk (oat or almond work best)
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes.
- Add garlic and mushrooms to the skillet. Cook until mushrooms release their moisture and begin to brown, approximately 5-7 minutes.
- Toast walnuts in a separate dry pan until fragrant, about 3 minutes. Set aside.
- Pour plant-based milk into the mushroom mixture. Add nutritional yeast, thyme, salt, and pepper. Simmer for 5 minutes until the sauce starts to thicken.
- Add the cooked pasta to the sauce, tossing to combine. If needed, add reserved pasta water to reach desired consistency.
- Fold in the toasted walnuts, saving some for garnish.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 portions
Recipe Notes
- For extra creaminess, blend 1/2 cup of the toasted walnuts with the plant-based milk before adding to the pan.
- Don’t overcrowd the mushrooms while cooking – they need space to brown properly. Cook in batches if necessary.
- The sauce will continue to thicken as it cools. If it becomes too thick, simply add more reserved pasta water.
- Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of plant-based milk to revive the sauce.
- For extra umami flavor, add 1 tablespoon of soy sauce or tamari when cooking the mushrooms.
- If you’re allergic to walnuts, try substituting with pine nuts or pumpkin seeds for a similar texture.
This Vegan Mushroom and Walnut Pasta is incredibly versatile – feel free to add your favorite vegetables or adjust the seasonings to your taste. The combination of meaty mushrooms and crunchy walnuts creates a satisfying meal that even non-vegans will love.
Vegan Mushroom and Walnut Pasta
A hearty, satisfying plant-based pasta dish combining earthy mushrooms with crunchy walnuts for a rich, creamy texture and flavor. Ready in under 30 minutes.
Ingredients
- 16 oz fettuccine or linguine use gluten-free if needed
- 1 lb mixed mushrooms cremini, shiitake, or portobello, sliced
- 1 cup chopped walnuts
- 4 cloves garlic minced
- 1 medium onion finely diced
- 2 cups unsweetened plant-based milk oat or almond work best
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes.
- Add garlic and mushrooms to the skillet. Cook until mushrooms release their moisture and begin to brown, approximately 5-7 minutes.
- Toast walnuts in a separate dry pan until fragrant, about 3 minutes. Set aside.
- Pour plant-based milk into the mushroom mixture. Add nutritional yeast, thyme, salt, and pepper. Simmer for 5 minutes until the sauce starts to thicken.
- Add the cooked pasta to the sauce, tossing to combine. If needed, add reserved pasta water to reach desired consistency.
- Fold in the toasted walnuts, saving some for garnish.