I would love for you to try my favorite rich & flavorful Vegan Creamy Mushroom Pasta recipe. This simple vegan pasta recipe uses rice flour to make a smooth cream sauce, so it's easy & there's no room for error! If you're looking for a gluten-free, creamy sauce, this is the recipe for you.
Maitake mushrooms is the key to this pasta. It can really make a vegan cream sauce taste even better and satisfying.
This is a must-try dish, no matter how much you love cream pasta or not!
If you're looking for more pasta recipes, check out my vegan cilantro pesto, vegan bolognese, and Rape Blossom (Nanohana) Sio Koji Spaghetti Aglio E Olio.
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🥛Ingredients
Sauce
- homemade onion koji : It's a key part of this pasta dish. Onion koji is a seasoning that can be used in place of consommé. It takes a few days, but it's actually pretty simple to make. Just mix onions, salt, and raw rice malt well, put it in a glass jar, and let it sit at room temperature for one week in summer and two weeks in winter. If you want more details, check out how to make onion koji. It's a great vegan seasoning to keep in your kitchen to add variety to your vegan dishes. You can use it to make Vegan Bolognese, instant cup soup, vegan Japanese curry and more!
- rice koji miso: I prefer to use rice miso with a higher ratio of koji because it has a sweeter taste. That'll help the sauce have enough umami flavor.
- rice flour: I use rice flour to make the sauce thicker. It's a lot easier than making the sauce with wheat flour, and it's pretty much guaranteed to turn out right.
- plain soy milk: You can also use sweetened soy milk. Just adjust the amount of miso you add so the sauce doesn't end up too sweet.
- olive oil: I like to use olive oil, but you can use any other oil that doesn't have a strong flavor, like rice bran oil.
- girlic: I prefer having some garlic in the creamy sauce, but you can leave it out if you prefer!
- black pepper: I like to add a bit of ground black pepper to the sauce for some extra flavor.
- spaghetti: You can choose any spaghettie you like.
Vegetables
- maitake mushrooms: Maitake mushrooms are a must-have ingredient. Maitake mushrooms are especially good with soy milk cream sauce, and they give the sauce a deep flavor. The sauce with and without maitake mushrooms will taste totally different, so please try making it with them.
- broccoli: To make this pasta more hearty, I always add it, but you can use asparagus instead or leave it out if you want.
- lotus root: I like to add it to add some texture, but it's totally up to you.
- spinach: Spinach is always a great choice with creamy sauce!
For exact amounts, please check the recipe card👇
🔪Instructions
Before we get started, I've got a few tips for making creamy pasta.
Tips
The key to making this pasta is to make the cream sauce and boil the pasta at the same time. The reason for doing it at the same time is that the pasta cooking water is used to make the sauce.
It might keep you a little bit busy. But, there are some benefits for that.
First, you don't have to worry about the noodles stretching because of the pre-cooking. Second, when everything goes smooth, you can enjoy your delicious pasta hot right away.
Let's get started!
1. Make sauce mixture
Put the onion koji, miso, and rice flour in a small bowl and dissolve well with a small amount of soy milk. Then, just combine it with the rest of the soy milk and mix it all together.
⏰Start boiling water at the same time.
2. Make sauce
1)First, cut the vegetables into bite-size pieces.
⏰When the water comes to a boil, add salt and start boiling the pasta.
2)When the pasta starts to cook, sauté the garlic, maitake mushrooms, and lotus root in a pan with olive oil. When the veggies are lightly cooked, add the pasta cooking water and stir-fry.
3)When the liquid's all gone, turn off the heat and add the soy milk cream sauce base, then mix it all together. Then, heat it up again and cook it, stirring with a spatula, until it gets thicker.
3. Boil
When the pasta is 1 minute and 30 seconds from being done, add the broccoli and boil together before draining in a colander.
4. Toss
Finally, toss the spaghetti with the soy cream sauce!
🥄Tools
- kitchen knife
- cutting board
- frying pan
- cooking chopsticks
- spatula
- pot
- colander
💭Frequently Asked Questions
I recommend the ones sold in supermarkets that say on the package that it's also suitable for baking. It has a fine grain and is easy to work with.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
👨🏻🍳More Vegan Pasta Recipes
Here are some more recipes for all you pasta lovers:
🧑🏼🍳Useful Vegan Seasonings
These are perfect for adding variety to your vegan cooking!
📖Recipe Card
Vegan Creamy Maitake Mushroom Pasta
Equipment
- kitchen knife
- cutting board
- frying pan
- cooking chopsticks
- Spatula
- pot
- colander
Ingredients
A Soy Cream Sauce Base
- 1 tablespoon onion koji (mix well before use)
- 1 teaspoon kome (rice) miso
- 1 teaspoon rice flour
- 200 ml plain soy milk
B Vegetables
- 50 g maitake mushrooms
- 50 g lotus root
- 50 g broccoli
- spinach ( a handful)
C Sauce Making
- 1 tablespoon olive oil
- 5 g garlic (½ clove)
- 100 ml pasta water (2 ladles)
- ground black pepper (to taste)
D Boiling Pasta
- 100 g spaghetti
- 1 L water
- 5 g salt (1 tsp)
Instructions
Preperation
- Begin to boil water.1 L water
- Place the ingredients for A in a mixing bowl and thoroughly combine. *To avoid lumps, dissolve the rice flour in a small amount of soy milk prior to mixing.1 tablespoon onion koji1 teaspoon kome (rice) miso1 teaspoon rice flour200 ml plain soy milk
- Cut the vegetables into bite-size pieces. Boil the spinach separately, squeeze out any excess water, and then cut it.50 g maitake mushrooms50 g lotus root50 g broccolispinach
Boil Spaghetti
- When the water boils, add the salt and begin cooking the pasta for the time specified on the package. *Add broccoli 1 minute and 30 seconds before pasta is done, cook together, and drain in colander.50 g broccoli100 g spaghetti5 g salt
Making Sauce (along with boiling the pasta)
- While the pasta is boiling, heat the olive oil in a frying pan and sauté the garlic. Once the aroma starts to rise, add the maitake mushrooms and lotus root and lightly stir-fry.50 g maitake mushrooms1 tablespoon olive oil5 g garlic50 g lotus root
- Add the pasta cooking water and allow to simmer.100 ml pasta water
- Turn off the heat just before the liquid runs out, then add the soy milk cream sauce base and thoroughly mix.
- Cook over medium-low heat, constantly stirring from the bottom with a spatula until thickened, and season with pepper to taste.ground black pepper
Toss
- Combine the spinach, boiled pasta, and broccoli in a frying pan with the soy milk cream sauce and stir well. Serve while hot.spinach
So, how did you like my Vegan Creamy Maitake Mushroom Pasta?
I've also got a recipe for Vegan Bolognese with whole lentils.
Please take a look at that, too!
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them onInstagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
Aoi says
It was very satisfying! I'll definetely make it again!