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Vegan Creamy Cauliflower and Mushroom Pasta in a white bowl, right hand with a fork twisting spaghetti with raw mushrooms and basil on the background
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5 from 1 vote

Creamy Cauliflower and Mushroom Pasta

This Vegan Cauliflower and Mushroom Pasta is creamy, oil free, smooth and wholesome. Perfect for those who are watching calories intake but don't want to give up on taste.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 people
Calories: 336kcal
Author: Adriana Z.


  • 1 batch Vegan Cauliflower Alfredo Sauce
  • 350 g Pasta
  • 200 g Brown Mushrooms
  • 1-2 tbsp Vegetable Broth
  • Fresh Parsley
  • Salt 
  • Pepper


  • Make the cauliflower sauce according to the recipe.
  • Clean the brown mushrooms with a damp cloth to remove traces of soil and impurities.
  • Finely slice the mushrooms then sauté in a hot pan with 1 tablespoon of vegetable broth, a pinch of salt and pepper, for 3 to 4 minutes, or until cooked to your taste. Set aside.
  • Cook the pasta al dente making sure to save some of its cooking water.
  • Add the cauliflower sauce and the sautéed mushrooms in the pan with the cooked pasta, toss it well and coat the pasta thoroughly adding a few table spoons of cooking water if needed.
  • Serve immediately with some fresh parsley, black pepper and vegan parmesan (optional).


Calories: 336kcal | Carbohydrates: 68g | Protein: 13g | Fat: 1g | Potassium: 419mg | Fiber: 3g | Sugar: 3g | Calcium: 27mg | Iron: 1mg