Creamy Vegan Pasta-Vegan Recipe

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins


  • 1 lb pasta of choice
  • ¼ cup olive oil or vegan butter
  • 4 cloves garlic, minced
  • ⅔ cup shallots, finely chopped
  • 8 cups mixed mushrooms, sliced
  • 3 tbsp unbleached all purpose flour
  • 3 cups unsweetened original almond breeze
  • ½ cup vegan parm cheese
  • 2 cups frozen peas, thawed
  • salt and pepper to taste


  1. In a large pot bring salted water to a boil.
  2. Cook pasta according to package directions and drain.
  3. While the pasta is cooking, prepare the sauce.
  4. Heat olive oil or butter in a large skillet oven over medium heat.
  5. Add garlic, shallots, mushrooms and ½ tsp salt and cook stirring occasionally, until mushrooms are browned and tender, about 10-15 mins.
  6. Turning down to medium low after 5 mins.
  7. Sprinkle flour over the mushrooms and stir to coat, allowing to cook for 30 sec-1 min. Bring heat back up to medium-high.
  8. Add 1 cup almond beverage, stirring constantly and it let simmer for 1 min. Make sure to break up any clumps.
  9. When completely smooth and thickened slightly, add remaining almond milk and pepper to taste, return to a simmer, stirring constantly.
  10. Cook until the sauce thickens slightly again, about 3 mins.
  11. Remove saucepan from heat and stir in vegan parm, if using until melted
  12. Add peas, and salt & pepper to taste and cook for 1 additional minute or until peas are heated through.
  13. Add the pasta to the mushroom sauce and toss to coat.