vegan creamy portobello pasta


And that’s saying a lot. Ya girl eats A TON of pasta.

To make it easy, there are minimal ingredients that make up this


Pasta dish that everyone will LOVE.

Cooking with Mushrooms!!

I feel this is important information for making this dish, as well as any other mushroom heavy meals. It was also one of the most annoying ones for me to master in culinary school, mostly because I lack patience.

dO nOt MiX tHe MuShRoOmS bEfOrE tHeY sTaRt To gEt A nIcE sEaR.

Before cooking, wipe your mushrooms with a wet paper towel or cloth instead of washing them under running water. Two reasons: they can get water logged and the water prevents browning. I also use a spoon to scoop out the gills of the mushroom. They are edible but can be fibrous as well as turning your food an icky dark brown color.


Cook them in a large enough pan so they can lay in an even layer. The pan should be hot enough that they sizzle while cooking. Let them sit!! Don’t stir until they are brown on one side, then stir and flip in order to brown the other side and have them shrink a bit in size.

Another tip! Do not salt the mushrooms until the end of the cooking process. Salt draws out moisture which, again, prevents browning. Bring out the natural flavaaaaa people!

Cooking the portobellos properly gives them almost a smokey, meaty taste and texture. Then throwing the nutritional yeast in there gives this sauce that cheesyiness!

I am telling you, this recipe will not disappoint! And even those mushroom haters out there should give it a shot! Portobellos are a gift from the heavens.

If you refuse to use the mushrooms, well you’re probably not reading this post, but I would recommend substituting with vegan sausage.


Let’s get Cookin’!

2 servings

2 C dry pasta of your choice, I used Rigatoni

2 portobello mushrooms, gilled and chopped into bite size cubes

1/4 yellow onion, diced

3 cloves garlic, minced

2 Tbsp vegan butter

1 Tbsp olive oil

1 C vegetable broth

1 1/2 Tbsp nutritional yeast

salt, pepper

  1. Cook pasta according to package, drain, set aside.
  2. In a large skillet, heat the olive oil and 1 Tbsp of vegan butter. Add mushrooms and let sit for about 3 minutes on one side. The pan should be hot enough so that they sizzle the entire cooking process.
  3. Once the mushrooms have started to brown on the first side give them a mix and flip to brown other side. Let the mushrooms get a bit of color before the next step. Be patient.
  4. Add onion and garlic and mix. When the pan starts to become dry add small amounts of broth to deglaze the pan. You will see the color develop after the first deglazing. Repeat this until the onions are translucent.
  5. Sprinkle nutritional yeast over mushrooms and onions, let sit for about 2 minutes to toast and then mix. The pan will be very dry after this, splash in some veggie broth and you will see your creamy sauce start coming together. Add the other Tbsp of butter, let it thicken slightly, add salt and pepper to taste.
  6. Add pasta to the pan and mix it all together.
  7. Enjoy! If you would like to make this ahead of time it will last well in the fridge for 3-4 days. 🙂


I hope you love this as much as I do!
Catch ya next time, until then always keep it made with love!

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