Vegan Mushroom Cream Sauce

I know mushrooms can be pretty controversial. People either love them or hate them with the fiery passion of a thousand suns. I personally love them, and I had a nice carton of baby portobellos in my fridge just crying out to be made into something amazing. Luckily I’d been saving this recipe from for just such an occasion. This sauce is so delicious and creamy and full of flavor. I served it over zucchini noodles and roasted asparagus, with grilled chicken on top.

Vegan Mushroom Cream Sauce

Container count per serving (for sauce only): 1 green, 1½ orange, ¾ yellow, 2 tsp)


  • 1 pound of pasta (linguine is our favorite for this)
  • 1 cup reserved pasta cooking water


  • 3 Tablespoons olive oil, divided, (2T plus 1T)
  • 4 cups chopped cremini or mixed mushrooms
  • 1 Tablespoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • pinch of red pepper flakes
  • 2 teaspoons shoyu (or soy sauce or Bragg’s Liquid Aminos)
  • salt and pepper to taste


  • 2 Tablespoons margarine (I used Smart Balance or Earth Balance)
  • 3 cloves garlic, minced
  • 1/3 cup onion, minced
  • 3 Tablespoons all purpose flour
  • 1 Tablespoon nutritional yeast
  • 4 Tablespoons white wine
  • 1 1/2 cups unsweetened almond milk (I recommend not subbing w. another non dairy milk)
  • salt and pepper to taste


  1. Cook the pasta according to package directions reserving 1 cup of the cooking liquid.
  2. Heat 2 Tablespoons of olive oil over medium heat in a large saute pan. Saute the mushroom until they are nice and brown with a bit of a crisp (10 minutes). Add the rosemary, thyme, red pepper flakes and saute 1 minute. Then mix in the shoyu and salt and pepper to taste. Cook 3 minutes. Remove from pan.
  3. Place pan back over the flame and add the remaining 1 tablespoon of olive oil along with the margarine. When the margarine is melted add the garlic and onions and saute until the onions are fully cooked (5-7 minutes). Add the nutritional yeast and all purpose flour and mix to create a roux. Stir continuously for 2 minutes. If it’s too dry feel free to add another teaspoon or two of olive oil. Deglaze the pan with white wine while constantly stirring. Pour the almond milk into the pan. Stir until thick. Add the sauteed mushrooms back into the pan and thin out with the reserved pasta water. (You probably won’t use all the water). Season with salt and freshly ground pepper to taste.
  4. Combine the mushroom sauce and pasta and serve!

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4 Comments on “Vegan Mushroom Cream Sauce

  1. Thanks for your question Christine! The container count is 1 green, 1½ orange, ¾ yellow, and 2 tsp per serving, and I’ve updated that info in the recipe (sorry I didn’t have it there originally!) That count is just for the sauce, so remember to count the containers for the pasta you serve it with as well. Best of luck with the Fix!


  2. What a yummy recipe this will be! How do you allot your 21 Day Fix containers for this recipe (still new, learning the ropes)?


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