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cooked creamy mushroom pasta in a large skillet with an orange spatula

Vegan Creamy Mushroom Pasta

Here's a super creamy mushroom pasta made with coconut milk instead of heavy cream! This healthy baby and toddler pasta sauce is made with simple ingredients and will be ready in 30 minutes or less.
Course Dinner, Main Course
Cuisine American
Diet Low Salt
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 195kcal


  • 8 ounces cooked pasta of choice
  • 2 tablespoons unsalted butter (vegan or dairy)
  • 1 small yellow onion, finely chopped
  • 12 ounces mushrooms, cremini or white button, sliced
  • 1 medium red bell pepper, diced
  • 4 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • 2 tablespoons flour
  • 1 (14 ounce) can full-fat unsweetened coconut milk
  • cup low or no-salt-added broth of choice
  • Toppings: freshly ground black pepper, parmesan, fresh herbs like cilantro or parsley


  • Melt butter in a large skillet over medium high heat and add onion. cook until softened, about 3-4 minutes. 
  • Add mushrooms and bell peppers and cook for about 5-7 minutes, until golden brown and softened. Add garlic and paprika and cook for about a minute or so. 
  • In the meanwhile, cook pasta according to package directions. Set aside and drizzle in some oil to prevent sticking.
  • Whisk in flour and  gradually whisk in the liquids. Bring to a gentle simmer, stirring occasionally until reduced and thickened, about 4-5 min. Season with salt (avoid if serving to baby) and pepper
  • Add the pasta into the sauce and toss until well combined. Stir in fresh herbs and cheese if you wish.


  • To clean the mushrooms: remove any dirt with damp paper towels. You can rinse quickly with water but avoid soaking them.
  • To prevent lumps, whisk in the liquids slowly.
  • Feel free to add cooked chicken, beef, beans, tofu, etc.
  • Serve with fresh cilantro or parsley for brightness and some cheese if you wish, like parmesan or nutritional yeast if dairy-free.
  • If using plant-based pasta, like Eatbanza, it's really important not to overcook! You'll end up with a mushy, gummy texture that's just not pleasant. I've also found that rinsing in water really helps maintain firmness.
  • Storage:
    • In the fridge: transfer to a a closed container. Will keep for 3-4 days.
    • In the freezer: freeze the sauce separately for up to 3 months.


Calories: 195kcal | Carbohydrates: 28g | Protein: 7g | Fat: 7g | Cholesterol: 15mg | Sodium: 8mg | Potassium: 396mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 42mg | Calcium: 16mg | Iron: 2mg