Some nights you want a pasta bowl that tastes like a hug, asks almost nothing of you, and dirties exactly one pot.

This is that pasta: silky, deeply savory, and unapologetically mushroom-forward—with all the creamy comfort of an Alfredo but totally plant-based and weeknight simple.

I grew up on quick stove meals, and I’ve written a lot about how I chase that same “ahhh” feeling in a vegan kitchen.

The trick here is using the pasta’s own starch to build the sauce right in the pot, then layering umami so it eats like something you’d order at a cozy bistro. Grab a Dutch oven or a wide sauté pan, a wooden spoon, and 30 minutes.

Dinner’s handled.

Why you’ll love this

• One pot from start to finish (no draining, no juggling pans).

• Creamy without cream—oat milk + pasta starch = velvet.

• Deep, steak-housey flavor from mushrooms, miso, and nutritional yeast.

• Flexible: gluten-free, soy-free, and nut-free swaps below.

• Reheats beautifully (hello, next-day lunch).

Ingredient snapshot (and how each one works)

• Mushrooms (1 lb / 450 g): Cremini or baby bella are reliable; mix in shiitake or oyster for extra oomph. They’re the backbone of that savory depth.

• Olive oil + vegan butter: Oil for sauté heat, butter for round flavor and emulsified gloss. Use all oil if you prefer.

• Shallots + garlic: Gentle sweetness and aroma without bully-pulpit onion energy.

• Thyme + bay leaf: Woodsy and comforting; thyme loves mushrooms.

• Dry white wine (optional): Lifts the brown bits; sub more broth if skipping.

• Short pasta (12 oz / 340 g): Orecchiette, rotini, penne, or shells. Short shapes release starch fast and cook evenly in a shallow pot.

• Vegetable broth + unsweetened oat milk: Half and half gives body without heaviness. Oat milk stays creamy when heated.

• Nutritional yeast + white miso: The umami double-shot. “Nooch” brings savor; miso brings subtle depth and salt.

• Lemon juice + zest: A squeeze at the end wakes everything up.

• Parsley: Freshness and color.

• Red pepper flakes + black pepper: Warmth, not heat.

• Sea salt: Season in layers, taste as you go.

Cook time & yield

• Time: 30 minutes (10 prep, 20 cook)

• Serves: 4 as a main

What you’ll need (equipment)

• 5–6 qt Dutch oven or wide, deep sauté pan (at least 11–12 inches) with lid

• Wooden spoon or silicone spatula

• Measuring cups/spoons, microplane (for zest), and a knife

Step-by-step: One-pot vegan mushroom pasta

1) Prep and heat

Clean the mushrooms with a damp towel (don’t soak) and slice them ¼ inch thick. Mince the shallots and garlic. Strip the thyme leaves. Put your pot over medium-high and add 2 Tbsp olive oil and 2 Tbsp vegan butter.

Jordan tip: A wide pot matters. Crowded mushrooms steam instead of brown, and browning is flavor.

2) Brown the mushrooms in two rounds

Add half the mushrooms in a single layer. Let them sit—no stirring—for 3–4 minutes until the undersides are deep golden. Flip and cook 2–3 minutes more with a pinch of salt. Transfer to a bowl. Repeat with the remaining mushrooms (add a splash more oil if the pan looks dry). Return all mushrooms to the pot.

You should see browned bits (fond) stuck to the bottom. That’s gold.

3) Build the aromatic base

Drop the heat to medium. Add 1 large minced shallot, 4 minced garlic cloves, 1 tsp fresh thyme, 1 bay leaf, ½ tsp red pepper flakes (optional). Sauté 1–2 minutes until fragrant. Don’t brown the garlic.

4) Deglaze

Pour in ½ cup (120 ml) dry white wine (or broth). Scrape up the fond as it bubbles. Reduce by half, about 1 minute.

5) Add pasta and liquids

Stir in 12 oz (340 g) short pasta, 2½ cups (600 ml) low-sodium vegetable broth, and 2 cups (480 ml) unsweetened oat milk. Add 1½ tsp kosher salt to start (adjust later). Bring to a lively simmer, then reduce to medium-low and cover, venting slightly.

Cook 9–12 minutes, stirring every 2–3 minutes to keep pasta from sticking and to encourage the starch to emulsify with the liquid. You’re aiming for al dente pasta and a sauce that’s slightly loose—it will thicken as it cools.

Jordan tip: If the pot looks dry before the pasta is done, splash in ¼ cup hot water at a time. If it’s too soupy when the pasta is done, simmer uncovered for 1–2 minutes, stirring, to tighten it up.

6) Make it creamy and umami-rich

Turn the heat to low. Stir in 3 Tbsp nutritional yeast, 1 Tbsp white miso (whisked with a spoonful of hot liquid to loosen), 1–2 tsp lemon juice, and ½ tsp freshly ground black pepper. Taste. You want savory, not salty; adjust salt, lemon, and pepper to your liking.

7) Finish and serve

Fold in ¼ cup chopped parsley and 1 tsp lemon zest. Fish out the bay leaf. Plate with extra parsley, a drizzle of olive oil, and more black pepper. Eat hot, from a warm bowl, with a movie queued up.

Ingredient swaps & variations

• Gluten-free: Use a sturdy GF short pasta (brown rice fusilli or chickpea rotini). Start with 2 cups broth + 2 cups oat milk and watch closely—GF pasta can drink more liquid. Stir often.

• Soy-free: Replace miso with 1 extra Tbsp nutritional yeast + ½ tsp mushroom powder or a dash of coconut aminos for depth.

• Nut-free: Recipe is naturally nut-free if your milk is oat/rice instead of almond/cashew.

• No wine: Use ½ cup extra broth plus 1 tsp apple cider vinegar at the end for brightness.

• Extra-creamy: Blend ½ cup of the cooked mushrooms and liquid with ¼ cup oat milk until silky; stir back in.

• Greens: Stir in 3–4 cups baby spinach or chopped kale during the last 2–3 minutes until wilted.

• Herby: Swap parsley for chives or tarragon. A teaspoon of rosemary (minced) is great in winter—use sparingly.

• Garlic-lover: Add a whole head of roasted garlic (squeezed from skins) at step 6 for sweet depth.

• Truffle moment: Finish with a few drops of good truffle oil or a sprinkle of truffle salt—but be gentle.

Troubleshooting (so it’s perfect the first time)

• Sauce too thin: Simmer uncovered 1–3 minutes, stirring steadily. The starch will tighten the sauce quickly.

• Sauce too thick/stodgy: Splash in hot water or broth 2–3 Tbsp at a time, stir to loosen. A squeeze of lemon brightens thick sauces.

• Bland? Add another ½ Tbsp nutritional yeast, a pinch of salt, and a squeeze more lemon. Don’t skip the pepper—it wakes up the creaminess.

• Mushrooms watery: You crowded the pan. Next time, brown in batches and don’t salt until they hit the oil and start releasing moisture. High heat, patience.

Make-ahead, storage & reheating

• Make-ahead: Slice mushrooms and mince aromatics up to 24 hours ahead; store covered in the fridge.

• Storage: Refrigerate leftovers in an airtight container for 3–4 days. Sauce thickens as it chills (that’s normal).

• Reheat: Warm gently on the stovetop over low heat with a splash of oat milk or water to loosen. Microwave in 45-second bursts, stirring between. Finish with fresh pepper and a trickle of olive oil.

What to serve with it

• A crisp green salad (lemony vinaigrette, shaved fennel, toasted almonds).

• Garlicky roasted broccoli or blistered green beans.

• For extra protein: pan-seared marinated tofu or a can of white beans warmed with olive oil and herbs.

Nutrition snapshot (approximate, per serving; will vary)

• Calories: ~450

• Protein: 14–16 g

• Carbs: ~62 g

• Fat: ~14 g

• Fiber: ~6 g
  (Using cremini, oat milk, and penne; swaps will change numbers.)

Recipe card: One-Pot Vegan Mushroom Pasta (Pure Comfort)

Serves: 4 | Time: 30 minutes

Ingredients

• 2 Tbsp olive oil

• 2 Tbsp vegan butter (or more olive oil)

• 1 lb (450 g) mushrooms, sliced (cremini/baby bella + optional shiitake/oyster)

• 1 large shallot, minced (or ½ small onion)

• 4 garlic cloves, minced

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 bay leaf

• ½ tsp red pepper flakes (optional)

• ½ cup (120 ml) dry white wine (or more broth)

• 12 oz (340 g) short pasta (orecchiette/penne/rotini)

• 2½ cups (600 ml) low-sodium vegetable broth, plus more as needed

• 2 cups (480 ml) unsweetened oat milk (or soy/almond if preferred)

• 3 Tbsp nutritional yeast

• 1 Tbsp white miso (loosened with a spoonful of hot liquid)

• 1–2 tsp fresh lemon juice, plus 1 tsp zest for finishing

• ¼ cup chopped flat-leaf parsley

• 1½ tsp kosher salt to start (adjust to taste)

• ½ tsp freshly ground black pepper, plus more to finish

Instructions

1. Brown mushrooms: Heat oil and butter in a wide Dutch oven over medium-high. Sauté mushrooms in two batches with a pinch of salt until golden (5–7 minutes total). Return all mushrooms to pot.

2. Aromatics: Reduce heat to medium. Add shallot, garlic, thyme, bay, and red pepper flakes. Cook 1–2 minutes until fragrant.

3. Deglaze: Stir in wine (or broth), scraping up brown bits. Reduce by half, about 1 minute.

4. Simmer pasta: Add pasta, broth, and oat milk. Season with 1½ tsp salt. Bring to a lively simmer, then reduce heat, cover slightly ajar, and cook 9–12 minutes, stirring every 2–3 minutes, until pasta is al dente and sauce is slightly loose. Add splashes of hot water if needed.

5. Creamy finish: On low heat, stir in nutritional yeast, loosened miso, lemon juice, and black pepper. Taste and adjust salt/acid.

6. Serve: Remove bay leaf. Fold in parsley and lemon zest. Plate hot with extra pepper and a drizzle of olive oil.

Little extras that make it restaurant-good

• Warm your bowls under hot water or in a low oven so the sauce stays silky.

• Finish with a tiny drizzle of good olive oil and a pinch of flaky salt.

• If you love a “cheesy” note, add ½ tsp white miso + 1 more Tbsp nutritional yeast at the end instead of more salt.

Make it once and it’ll join your weeknight rotation; make it twice and someone will ask you for the recipe. This is comfort that respects your time, your sink, and your taste buds—all in one pot.