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10-Minute Mushroom & Herb Balsamic Cream Pasta

  • Author: Liv B
  • Total Time: approx 10 minutes
  • Yield: 3-4 servings


A super quick weeknight pasta recipe for mushroom lovers. Creamy balsamic sauce with fresh mushrooms, herbs and bowtie pasta.


  • 2 cups dry bowtie pasta or other small pasta shape
  • 4 tbsp vegan butter, divided
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 227 g cremini mushrooms, sliced (this is one 8 oz package)
  • 1 tbsp balsamic vinegar
  • 1 tbsp all-purpose flour
  • 3/4 cup nondairy milk, vegan cream or coconut milk (I used Earth’s Own oat cream)
  • 3/4 cup reserved pasta water (see directions)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • optional: 1/4 cup vegan cream cheese
  • salt and pepper


  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions (about 10 mins), then just before draining, reserve 3/4 cup pasta water and set aside. Drain pasta and set aside.
  2. Meanwhile, In a pot or large frying pan, add 2 tbsp vegan butter, onion and garlic and fry about 2 minutes, until onion starts to become translucent. Add mushrooms and fry about 2 more minutes, until mushrooms have softened. Add the balsamic vinegar, thyme, basil and parsley and a sprinkle of salt and pepper and stir to combine.
  3. Add 2 tbsp vegan butter and once melted, sprinkle flour overtop and stir immediately to coat. Slowly add the cream/nondairy milk, stirring as you go so it thickens.
  4. Add the pasta water as needed to thin the sauce. If using the cream cheese, add now and stir to combine.
  5. Add the cooked pasta and toss to coat. Serve immediately with a sprinkle of black pepper. I also added some pea shoots that we had to use up, and a sprinkle of chilli flakes. Add whatever garnish you like! Enjoy.

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