Creamy Mushroom Pasta with Sundried Tomatoes

The creamiest vegan pasta recipe eaten to date!


When I was (only) a vegetarian, I regularly cooked a pasta recipe with brie where we abused (too much) in the amount of cheese! The recipe was super tasty and, at the same time, very heavy for the liver...

I found the same taste in this recipe, less the pain of liver! I hope you enjoy it as much as my boyfriend and I!

Total time: 25 min

Servings: 4


  • Pasta (I recommend penne or linguini)

  • 4 packs (4 x 227g) of Paris mushrooms (or others if you are fancier)

  • 4 garlic cloves

  • Olive oil

  • 4 tsp corn starch

  • 3 tsp thyme (even better if fresh)

  • 250ml unsweetened soy milk (or vegan cream like Belsoy, although it is more expensive)

  • 3 tsp Dijon mustard

  • 1 cup dry white wine

  • Sundried tomatoes in oil (to taste)

  • Salt, pepper


  1. Cook pasta according to package directions.

  2. Wash the mushrooms and cut into thick slices.

  3. In a large saucepan, cook the garlic 2-3 minutes in some oil.

  4. Add mushrooms and thyme. Cook 3-5 minutes.

  5. Add cornstarch and mix well.

  6. Add milk, mustard and wine and cook until creamy.

  7. Add the dried tomatoes and season with salt and pepper.