This creamy, one-pot pasta with mushrooms and peas is a comforting, plant-based dinner that’s both quick and satisfying.
Packed with fiber-rich vegetables, plant-based protein, and heart-healthy fats, it’s an ideal option for busy weeknights or meal prep.
Rich, flavorful, and entirely dairy-free, this dish is a wholesome twist on classic Italian pasta favorites.
Mushroom & Pea Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 Large skillet or the same pot for cooking sauce
- 1 Knife (for chopping vegetables)
- 1 Cutting Board
Ingredients
- 16 oz penne pasta
- 3 tbsp olive oil divided
- 1/4 cup yellow onion chopped
- 2 cups cremini mushrooms thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen peas
- 1/4 cup sun-dried tomatoes chopped
- 2 tsp garlic minced
- 10 oz vegan heavy cream or coconut milk
- 1/2 cup mushroom broth
- 1/2 cup dairy-free Parmesan shredded, plus extra for garnish
- 2 tbsp fresh parsley chopped
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil over high heat. Once boiling, generously salt the water—it should taste slightly like the sea. Add 16 ounces of penne pasta and cook according to the package instructions until al dente, usually about 9–11 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and immediately drizzle with 1 teaspoon of olive oil. Toss gently to coat and prevent the noodles from sticking together. Set aside while you prepare the sauce.
- Heat the Oil: Return the now-empty pasta pot to the stove over medium-high heat. Add 2 tablespoons of olive oil and allow it to warm for about 30 seconds until shimmering but not smoking. The hot oil will serve as the base for sautéing your vegetables, ensuring they develop maximum flavor.
- Sauté the Onion: Add 1/4 cup of finely chopped yellow onion to the hot oil. Stir continuously for 1 minute, allowing the onions to soften and release their natural sweetness. This forms a flavorful foundation for the sauce. Avoid browning the onions at this stage; you want them soft and fragrant.
- Cook the Mushrooms: Add 2 cups of thinly sliced cremini mushrooms to the pot. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper to season evenly. Cook the mushrooms for 2–3 minutes, stirring frequently. You want them lightly browned and tender, releasing their earthy aroma, but not mushy. This step builds the savory depth that makes this dish irresistible.
- Incorporate the Peas and Sun-Dried Tomatoes: Add 1 cup of frozen peas and 1/4 cup of chopped sun-dried tomatoes to the mushrooms and onions. Stir continuously for about 1 minute. The peas should begin to warm through and regain their vibrant green color, while the sun-dried tomatoes release a slightly tangy sweetness, balancing the richness of the sauce.
- Add the Garlic: Stir in 2 teaspoons of minced garlic and cook for 30 seconds. Garlic should become fragrant but not burn, so keep it moving in the pot. This step adds a subtle, aromatic punch to the sauce, enhancing the overall flavor profile.
- Create the Creamy Sauce: Pour in 10 ounces of vegan heavy cream (or coconut milk for a lighter option) and 1/2 cup of mushroom broth. Stir constantly to combine. Then, add 1/2 cup of shredded dairy-free Parmesan and 1 teaspoon of Italian seasoning. Continue cooking over medium heat, stirring frequently until the sauce thickens slightly and becomes luxuriously creamy. This may take about 3–5 minutes. Taste the sauce and adjust salt or pepper if needed.
- Combine Pasta and Sauce: Add the cooked penne pasta back into the pot with the sauce. Using tongs or a large spoon, toss the pasta gently but thoroughly, ensuring every piece is evenly coated in the creamy mushroom-pea sauce.Let the pasta cook with the sauce for an additional 1–2 minutes on low heat so the flavors meld together beautifully.
- Finish and Garnish: Remove the pot from heat. Sprinkle 2 tablespoons of chopped fresh parsley over the pasta for a pop of color and freshness. Add additional shredded dairy-free Parmesan on top, if desired, for an extra cheesy touch. Give the pasta one final gentle toss to incorporate the garnish.
- Serve Hot: Serve immediately while hot and creamy. Pair with a fresh side salad or garlic bread for a complete meal. This dish also reheats beautifully, making it ideal for leftovers or meal prep.
Notes
- Use high-quality, firm penne pasta for the best texture; overcooked pasta can become mushy in the creamy sauce.
- Frozen peas work perfectly, but fresh peas can be used in season for added sweetness and texture.
- Sun-dried tomatoes in oil add more flavor; if using dry ones, rehydrate in warm water first.
- Vegan heavy cream or coconut milk creates a rich sauce, but adjust thickness by adding more or less broth.
- Taste and adjust seasoning gradually; the Parmesan and broth provide natural saltiness.
Chef’s Secrets for Creamy Excellence
To achieve a perfectly creamy, restaurant-quality pasta, always sauté your mushrooms and onions thoroughly before adding liquid.
This step allows the vegetables to release their natural flavors, which form the foundation of the sauce.
Avoid boiling the cream—gentle simmering preserves its velvety texture.
For extra depth, add a splash of white wine or a pinch of smoked paprika while cooking mushrooms.
Fresh herbs like parsley or thyme added at the end enhance freshness and aroma.
Serving Suggestions to Impress Guests
This pasta pairs beautifully with a simple arugula or spinach salad dressed with lemon and olive oil, balancing the richness of the sauce.
For a heartier meal, serve alongside garlic bread or toasted baguette slices to scoop up the creamy sauce.
Garnish with extra dairy-free Parmesan or freshly cracked black pepper to elevate presentation.
It’s also perfect for meal prep—serve warm or slightly chilled, then reheat gently before enjoying.
Storage Tips for Best Results
Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
When reheating, add a splash of plant-based milk or broth to restore creaminess and prevent the sauce from drying out.
This pasta freezes well for up to 2 months; portion it into freezer-safe containers, then thaw overnight in the fridge before reheating.
Avoid microwaving at full power for long periods, which can cause the sauce to separate.
Frequently Asked Questions
1. Can I use different pasta shapes?
Absolutely! Fusilli, rigatoni, or farfalle work well. Just adjust the cooking time according to the package instructions to keep them al dente.
2. Can I make this recipe gluten-free?
Yes, simply substitute the penne with a gluten-free variety. Be aware that gluten-free pasta sometimes cooks faster, so keep a close eye on texture.
3. Can I use fresh mushrooms instead of cremini?
Definitely! Button, shiitake, or portobello mushrooms are excellent alternatives. Just slice them evenly and sauté until tender.
4. How can I make this lower in fat?
Use light coconut milk or a plant-based cream alternative, and reduce the olive oil slightly. The dish will remain creamy and flavorful.
5. Can this be made ahead of time?
Yes, it reheats well for up to 3–4 days in the fridge. To maintain creaminess, stir in a small amount of broth or plant-based milk when reheating.
