Keto One Pot Creamy Vegan Mushroom Pasta
A rich, creamy pasta dish made entirely in one pan using golden mushrooms, aromatic herbs, and dairy-free milk for luxurious texture. The combination of nutritional yeast and white miso creates deep umami flavor while keeping the recipe completely plant-based. Perfect for busy weeknights when you want comfort food without the cleanup, this pasta cooks directly in the creamy sauce, absorbing maximum flavor. The wide pan technique ensures even cooking and prevents pasta from breaking.
Ingredients
Instructions
- 1
Heat oil in large lidded frying pan over medium high heat
- 2
Fry mushrooms until lightly golden, working in batches if needed
- 3
Add shallots, garlic and herbs, cook until shallots are translucent and garlic is fragrant, stirring to prevent burning
- 4
Add vegetable broth, spaghetti, reserved dairy-free milk, salt, nutritional yeast and miso
- 5
Cover and bring to boil, then remove lid and reduce to simmer
- 6
Cook until pasta is done, stirring every minute to prevent clumping
- 7
Remove from heat and stir in remaining dairy-free milk before serving
Tips
Use a wide pan that can fit spaghetti without breaking to ensure even cooking and proper sauce distribution.
Cook mushrooms in batches if needed to avoid overcrowding, which prevents proper browning and creates steam instead.
Stir pasta every minute during cooking to prevent clumping and ensure sauce coats evenly throughout.
Good to Know
Refrigerate up to 3 days in covered container. Reheat gently with splash of plant milk.
Can prep vegetables up to 1 day ahead. Cook pasta fresh for best texture.
Serve immediately while hot for best creamy texture. Garnish with fresh herbs or black pepper.
Common Mistakes
Use wide enough pan to avoid breaking pasta and ensure even cooking.
Stir frequently during cooking to prevent pasta from sticking together.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
slightly different creaminess
FAQ
Can I use other pasta shapes instead of spaghetti?
Yes, but cooking time may vary. Short shapes like penne work well, while long shapes need a wide pan to fit properly.
What if I don't have white miso?
You can omit it or substitute with extra nutritional yeast and a pinch of soy sauce for umami depth.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat gently with a splash of plant milk to restore creaminess.