Main image of One-Pot Creamy Mushroom Pasta

One-Pot Creamy Mushroom Pasta

30 min


One-bowl / one-pot

This mushroom pasta is a new all-time favourite! It's creamy, intensely flavourful, and perfect for days when you might need a big bowl of comfort. Luckily, it's also incredibly quick and easy to make, with all the ingredients simply tossed into one large pot and cooked until al dente!



30 min


10 min


20 min


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  • 2 tsp (10 mL)
    vegetable oil
  • 2
    shallots, finely chopped
  • 6
    cloves garlic, minced
  • 1
    red hot chili, finely minced
  • 2
    vegetable bouillon cubes*
  • 2 cups (480 mL)
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk
  • 2 cups (140 g)
    button mushrooms, thinly sliced
  • 2 cups (172 g)
    oyster mushrooms, thinly sliced
  • 14.1 oz (400 g)
    dry fusilli pasta
  • ¼ cup (38 g)
    sun-dried tomato in oil, drained, chopped
  • 2 Tbsp (19 g)
  • 1 Tbsp (15 mL)
  • 1 tsp (2 g)
    paprika powder
  • 1 pinch
    ground black pepper, plus more to taste
  • 1 pinch
    salt, plus more to taste
  • 4 cups (120 g)
    fresh spinach

Optional garnish

  • chili flakes
  • fresh basil
  • lemon slices
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  1. Add the oil to a large pot on high heat. When hot, add the shallots, garlic, and chili, and sauté until lightly golden, about 3 minutes, adding a splash of water as needed to deglaze the pan.
  2. Add all of the remaining ingredients to the pot, except for the spinach, and bring to a boil, then reduce to a simmer with the lid partially covered. Stir occasionally to prevent burning.
  3. When the pasta is al dente, after about 12 - 15 minutes, remove from the heat and add in the spinach. Stir to combine.
  4. Squeeze overtop some fresh lemon juice, sprinkle on thinly sliced basil leaves or some red chilli flakes if desired, and enjoy!


  • * If desired, the bouillon cubes and water can be substituted for equal parts vegetable stock.
  • Variations: add in some diced red pepper, artichoke, or fresh tomatoes.


Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 57%

dry fusilli pasta

Proteins 1%

nutritional yeast

Fruits & Veggies 42%


clove garlic

red hot chili

button mushrooms

oyster mushrooms

sun-dried tomato in oil, drained

fresh spinach

No significant sources of calcium

vegetable oil

canned full-fat coconut milk

sun-dried tomato in oil, drained

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Helen - May 11, 2021, 4:23 a.m.

This has become a household staple. I LOVE this pasta, thanks for sharing!!

Emilie - April 26, 2021, 12:28 a.m.

I LOVE this recipe! I've made it like ten times already and all my family members love it, even the non-vegans ones! I often add some artichokes and chickpeas to get a little protein. Thank you PUL xx

PUL Team - April 26, 2021, 6:34 a.m.

Super great ideas, Emilie, thanks for sharing! So glad your family enjoys this one 😊

Giulia - April 18, 2021, 9:38 p.m.

I'm in love with this recipe! I just finished a delicious bowl of it ad it was so so good. The coconut milk surprised me, such a great addition!
(I have a question; would this freeze well?)
I love the new website btw, both on desktop and smartphone, well done!!
A big hug from Italy ❤

PUL Team - April 20, 2021, 1:27 a.m.

So happy to hear, Giulia! We can't say with certainty as we haven't tested it out, but it could likely freeze okay. You'll want to make sure the pasta is slightly undercooked to prevent the pasta from becoming squishy/overcooked when you reheat it. Allowing it to cool after cooking and then storing it in an airtight container will also help prevent the texture from disintegrating. Sending a super big hug back to Italy 🥰

Megan - April 10, 2021, 1:37 a.m.

This is the best pasta ever! I have made it for all of my friends and family, vegan and non vegan and it’s always a hit!

PUL Team - April 10, 2021, 2:35 a.m.

The best?! So lovely to hear Megan, thank you for sharing 😍

Mina - March 30, 2021, 5:26 p.m.

So good. I love to add Beyond Meat's sausage and it takes the flavor over the top. My non-vegan family members love it. Thank you Sadia

PUL Team - April 3, 2021, 12:43 a.m.

Mmm cool addition, Mina! So glad you and your family enjoyed the recipe 😃

Jo - March 30, 2021, 3:02 a.m.

Just made this pasta again, comes out incredible every time. I LOVE the new website, especially the ability to cross things off and the visual plate method. Thanks for your labor of love!

PUL Team - April 3, 2021, 12:02 a.m.

Thank you for the wonderful feedback, Jo! We're so grateful to hear 🥰

Naomi - March 24, 2021, 8:28 p.m.

Recipes like this make it easy for us to eat plant based most days of the week.
Also really enjoying your new website and it’s features. Keep the good work up 😍
Thanks from a Dutchie in Australia

PUL Team - April 2, 2021, 6:33 a.m.

Aww this is so lovely to hear - thank you, Naomi! Sending lots of love to Australia 🥰

Laure - March 22, 2021, 9:18 a.m.

Hello there ! I love your recipes. I have done this one twice already. I have one question regarding the yeast. What is the purpose of this ingredient in the recipe?

PUL Team - April 1, 2021, 4:52 p.m.

Hello Laure, that's a great question! Nutritional yeast helps with the creaminess of the pasta and contributes to a cheesy/nutty taste 😄