[Vegan] Creamy Mushroom Pasta Sauce

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For two people who are both part Italian, our home is devastatingly devoid of pasta. Mr. Boyfriend cannot tolerate tomato-based red sauces and I can’t eat too much dairy, so alfredos are out of the picture. This creamy mushroom sauce is hearty, tasty, and completely free of dairy.

It’s great for anyone who eats vegan or vegetarian. While I consider myself a meat-eater or a blenditarian, I feel bloated when I eat too much dairy, so this was great for topping a lonely bag of frozen ravioli that had been hanging out in the door of my freezer for months.

I finally tried nutritional yeast for the first time, and while I knew it would be a great way to add a cheesy, umami flavor to dairy-free dishes, I had no idea how nutrient-packed it is. It was a great way to add extra protein to this meat-free, dairy-free sauce.

Yield: 4 servings

Creamy Mushroom Pasta Sauce

Creamy Mushroom Pasta Sauce
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1 tablespoon olive oil
  • Several cloves minced garlic
  • 16 ounces white button, cremini/baby bella mushrooms, chopped (I used one 8 ounce carton of each, you can use either or a blend.)
  • Italian seasoning blend
  • 1 glug low sodium soy sauce
  • 2 cups broth or water + bouillon
  • 2 heaping tablespoons flour
  • 1 cup dairy-free milk beverage
  • 1/2 cup nutritional yeast


  1. In a large saucepan, heat olive oil over medium heat.
  2. Toss in garlic and mushrooms, add Italian seasoning and soy sauce. Cue the "what smells good in here?" from your family.
  3. Cook mushrooms and garlic until your shrooms are soft, tender, and have started to shrink. Excess moisture they've released should start to evaporate, but they need not be bone dry.
  4. Meanwhile, in a cup, combine broth and flour to make your slurry to thicken the sauce. Mix well.
  5. Add slurry. Continue to cook for ten minutes.
  6. Add milk. Cook to reduce and thicken.
  7. Add nutritional yeast.
  8. Toss with pasta and serve.

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