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Creamy Mushroom Fettuccini

Stock up on these ingredients because once you taste this pasta you will be craving it all the time! Better yet, it's ready in less than 30 minutes. 

Course Dinner
Cuisine Italian, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Vegan Test Kitchen


  • 1/2 c vegan butter we use Earth Balance
  • 2-3 cloves garlic, chopped
  • 16 oz sliced mushrooms
  • 1 c plant-based milk we used cashew milk
  • 16 oz fettuccini, cooked we used spaghetti
  • 1/2 c vegan parmesan cheese
  • pinch sea salt
  • pinch freshly ground black pepper
  • handful fresh parsley or basil
  • 1-2 tbsp Gourmet Truffle Oil optional


  1. Warm a 3 tbsp of vegan butter in a skillet on medium-low.

  2. Add the garlic and sauté for 2-3 minutes.

  3. Add the sliced mushrooms and sauté for approximately 10 minutes more. 

  4. Slowly stir in the plant-based milk and remaining vegan butter. Simmer while cooking the fettuccini.

  5. Once the fettuccini is cooked drain all but 1/2 c the water.  

  6. Add the pasta to the skillet with the mushroom sauce. 

  7. Fold the pasta into the sauce and once mixed, add the vegan parmesan cheese. Add reserved pasta water to taste.

  8. Sprinkle with a pinch each of sea salt and freshly ground black pepper. Top with fresh parsley or basil and serve! 

  9. * Drizzle a spoonful or two of Truffle Oil on the pasta for an exceptional taste straight out of your favorite Italian eatery! 

Notes & More

Recipe adapted.