Shiitake Mushroom Pasta

This shiitake mushroom pasta is easy, creamy and simply bursting with flavor! You can have it on the table in just 20 minutes for a simple plant-based dinner that tastes like something you'd have in a restaurant.

If you've been looking for new recipes to make with shiitake mushrooms, you may be surprised to learn that they work great in non-Asian recipes, too.

This shiitake mushroom pasta has incredible flavors and it's super creamy while being 100% dairy-free.

It features a delicious velvety sauce made with plant-based cream and filled with earthy mushroom flavors.

Think of it as a vegan mushroom Alfredo but with different, dare I say better, flavors. This is also a dish that's great to whip up for dinner when you're pressed for time.

Why you'll love this shiitake mushroom pasta

• Packed with so much flavor
• Extra creamy yet 100% dairy-free
• Super quick and easy to make in just 20 minutes!

Ingredients and substitutions

Olive oil + plant-based butter - By sauteeing the onions and mushrooms in a mix of extra virgin olive oil and plant-based butter, you get an excellent flavor base for the pasta sauce. You can use just olive oil or butter if you prefer.

Onion - Dice the onion finely so it becomes translucent quickly.

Shiitake mushrooms - Shiitake mushrooms are native to East Asia, and they've become super popular all over the world thanks to their rich and savory taste.

They bring loads of intense flavor into a pasta sauce, plus they're slightly chewier than other mushrooms, which makes them an excellent plant alternative to meat.

Garlic - I like to mince the garlic for this sauce, but you can also chop it finely with a sharp knife.

Italian seasoning mix - I always keep a jar of Italian seasoning mix in the kitchen because it's such a versatile ingredient. If you don't have any, you can use a mix of dried basil and dried oregano.

Red chili flakes - Only add some red chili flakes if you want your shiitake pasta to have a bit of a kick.

Peas - I used a can of peas because it's super convenient, but you can also use frozen peas.

Plant-based cream - Use your favorite plant-based alternative to heavy (double) cream.

Pasta - I made this mushroom and peas pasta with linguine but any other kind of pasta would do.

How to make creamy shiitake mushroom pasta

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of the pasta water before draining.

Meanwhile, heat the olive oil in a large, deep pan and melt the plant-based butter in it. Add the onion and cook for 2-3 minutes over medium heat until translucent.

Add the shiitake mushrooms and cook for 5-6 minutes, stirring occasionally, until slightly golden.

Stir in the garlic, Italian seasoning mix and red chili flakes, then add the peas and plant-based cream.

Simmer for 2-3 minutes until the sauce thickens, then add the cooked pasta and toss it well to cover in the sauce. Add some of the reserved pasta water if the sauce looks too thick.

Season to taste and serve immediately, with a bit of freshly chopped parsley if you like.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• It's best to reheat this pasta in the microwave.
• I don't recommend freezing this shiitake mushroom pasta.

Recipe notes and tips

• For an extra creamy finish, add another tablespoon of plant-based butter at the end and stir until melted.
• You can also make this pasta dish with a mix of mushrooms - oyster mushrooms, baby Bella mushrooms, porcini and chestnut mushrooms are all good options.
• Deglaze the pan with some dry white wine before adding the cream. Cook until the alcohol evaporates - this will add extra flavor to the sauce.

If you liked this shiitake mushroom pasta recipe, you might also like some of my other easy vegan pasta recipes:

• Coconut Milk Pasta Sauce
• Creamy Avocado Pasta Sauce
• Vegan Pasta alla Norma
• Sriracha Pasta Sauce
• Vegan Rasta Pasta

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