This might sound like a restaurant dish: Vegan Creamy Pasta with Seared Mushroom Scallops. It tastes even better and is simple to make at home. This garlicky vegan creamy pasta is full of flavor and satisfying texture, and comes together in under 30 minutes. Unlike many vegan cream sauces, this one is entirely nut-free yet still rich and silky. If you haven’t made mushroom scallops before, prepare to be impressed.
Why We Love This Vegan Pasta
- Comforting and dairy-free
- Quick and easy to prepare
- Family-friendly
- Restaurant-quality flavor at home
- Made with filling king oyster mushrooms
The Star Ingredients
King Oyster Mushrooms: These mushrooms mimic the tender-chewy texture of sea scallops. Often called trumpet mushrooms, they’re available at Asian or international groceries and are usually affordable. The thick, meaty stalk is the best part—great grilled, seared, fried, shredded, or sautéed. They work beautifully in pastas, stews, stir-fries, tacos, noodles, and soups.
King oyster mushrooms offer antioxidants, B vitamins, zinc, potassium, fiber, and a modest amount of protein. Their flavor is earthy, umami-rich, and slightly nutty.
The Pasta: Choose a high-quality pasta that holds a firm, al dente bite. Long shapes work especially well with creamy sauces; bucatini or other thick spaghetti are good options. Gluten-free pasta can be used if preferred.
Pasta Cooking Water: Save at least 2 cups of the starchy pasta water. We’ll use about 1/2 cup in the sauce and more if you want a looser finish. The starch helps thicken the sauce and helps it cling to the noodles.
Sauce Ingredients
Miso: Miso is a small but powerful secret ingredient in this sauce. It adds depth, umami, and savory richness similar to MSG but naturally fermented. Use mellow (yellow) miso or chickpea miso for a balanced flavor.
Nutritional Yeast: Nutritional yeast plus miso create a cheesy, savory base perfect for a vegan cream sauce. It lends a nutty, cheesy flavor without dairy.
Non-Dairy Milk: Plain, unsweetened soy milk is my top pick for creaminess and neutral flavor. Oat milk or homemade cashew milk also work well. Avoid sweetened or flavored milks and skip coconut milk for this recipe.
How to Make It
Cook the Pasta
Step one: Cook pasta according to package directions. Tip: use a large pot and heavily salted water — about 2 tablespoons kosher salt — to season the noodles. Stir the pasta for the first 30 seconds after adding it to the pot to prevent sticking and help the starch release. Drain and toss with a little extra virgin olive oil to keep noodles from clumping.
Prepare the Mushrooms
Step two: Trim the tough lower 1–1.5 inches of the king oyster mushroom stalk, then slice into 1–1.5 inch medallions. You can leave the cap attached if you like. Score the cut sides in a shallow checkered pattern with a paring knife to help them absorb flavor.
Step three: In a large cast iron or heavy skillet, melt 2 tablespoons vegan butter over medium-high heat. Add mushrooms cut-side down, sprinkle with garlic powder and sea salt, then place a heavy lid or another skillet on top. This presses the mushrooms and helps draw out liquid, creating a meaty texture. Cook for about 8 minutes.
Remove the lid, add minced garlic to the pan liquid, and flip the mushrooms with tongs. The cooked side should be golden and slightly crispy. Continue cooking 5–10 more minutes until both sides are golden and mushrooms are tender. Avoid burning the garlic. Remove the mushrooms but leave the sautéed garlic and pan fond to build the sauce. Keep mushrooms warm in a low oven if needed.
Make the Sauce
Step four: In the same pan with the garlic and fond, add 2 tablespoons extra virgin olive oil. Immediately sprinkle in 1 tablespoon all-purpose flour and toast on medium-low until slightly tan (if using cornstarch, do not toast). Whisk in 1 cup plain unsweetened soy milk, 1/2 cup pasta water (reserve extra), 1 tablespoon nutritional yeast, and 1 tablespoon mellow miso. Break up the miso and whisk until the sauce is smooth. Bring to a gentle simmer and cook until creamy and thick. Add up to another 1/2 cup pasta water to loosen if desired.
Step five: Add the drained pasta to the sauce and use tongs to toss and coat every noodle. Taste and adjust seasoning with salt and black pepper. Finish with 2 teaspoons fresh lemon juice for brightness.
Garnish and Serve
Plate the creamy pasta and top with seared mushroom scallops. Sprinkle vegan walnut parmesan or nutritional yeast, chopped parsley, a squeeze of lemon, red pepper flakes if you like heat, and a crack of black pepper. Serve with a simple salad, roasted asparagus, or broccoli for a complete meal.
Tips for the Best Vegan Creamy Pasta
- Salt your pasta water generously to season the noodles and the finished dish.
- Stir pasta in the first 30 seconds to prevent sticking and to release starch.
- Press mushrooms with a heavy lid or skillet while cooking to make them extra meaty.
- Do not scrub the pan after cooking mushrooms — the browned bits add flavor to the sauce.
- Toss pasta with tongs to ensure each strand is well coated.
How to Reheat
This pasta reheats well. Warm gently on the stove with a splash of plant milk or in the microwave until heated through.
More Favorite Vegan Pasta Recipes
Avocado Pasta Salad with Fresh Basil & Grilled Vegetables
Spicy Pasta Arrabbiata
Vegan Pasta Puttanesca
Mediterranean Pasta Salad
Vegan Creamy Pasta with Mushroom Scallops
Ingredients
- 1/2 package bucatini pasta or other thick spaghetti
- 2 tbsp kosher salt (for pasta water)
- 1 lb king oyster mushrooms
- 2 tbsp vegan butter
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp all-purpose flour (or 2 tsp cornstarch — do not toast if using)
- 1 cup plain, unsweetened soy milk (or other plain, unsweetened non-dairy milk)
- 1 tbsp nutritional yeast
- 1 tbsp mellow miso
- 1/2 cup pasta water, plus more to adjust sauce
- 2 tsp fresh lemon juice
- Black pepper and chopped parsley to garnish
- 1/4 cup vegan walnut parmesan cheese (optional)
Instructions
- Cook pasta according to package directions. Reserve at least 2 cups of pasta water and drain when done.
- Trim the tough end of the mushroom stalks and slice into 1–1.5 inch medallions. Score the cut sides in a checkered pattern.
- Melt vegan butter in a large skillet over medium-high heat. Add mushrooms cut-side down, sprinkle with garlic powder and sea salt, and press with a heavy lid or skillet. Cook 8 minutes.
- Remove the lid, add minced garlic to the pan liquid, and flip mushrooms. Cook another 5–10 minutes until golden and tender. Remove mushrooms and keep warm.
- In the same pan, add olive oil and the sautéed garlic. Add flour and toast briefly on medium-low until slightly tan. Whisk in soy milk, 1/2 cup pasta water, nutritional yeast, and miso. Simmer until creamy, adding more pasta water to loosen if needed.
- Toss the cooked pasta in the sauce with tongs until fully coated. Adjust salt and pepper to taste and stir in lemon juice.
- Serve topped with seared mushroom scallops, vegan parmesan, parsley, and a squeeze of lemon.
Notes
- Heavily salt the pasta water for better seasoning.
- Stir pasta soon after adding to boiling water to prevent sticking.
- Keep mushrooms warm in a low oven if needed while you finish the sauce.
- Use plain, unsweetened non-dairy milk; avoid coconut milk for this sauce.
Nutrition (per serving)
Calories: 374 kcal | Carbohydrates: 45 g | Protein: 14 g | Fat: 17 g | Sodium: 4050 mg