This vegan chickpea tuna salad is just like your favourite tuna salad sandwich, but made vegan with chickpeas! It’s creamy, tangy, and perfect to make ahead for easy weekday lunches.
This quick chickpea tuna salad reminds me of the brown bag lunches I brought to school as a kid. Of course, this vegan tuna salad is nothing like the one I enjoyed all those years ago. It’s made with chickpeas! And, like my curried chickpea salad and tofu egg salad , it’s also packed with flavour.
While I serve my vegan tuna fish salad up sandwich-style, you can use the filling any way you’d use a tuna salad. You can even make a vegan tuna melt by adding a slice of your favourite plant-based cheese and toasting the sandwich on a griddle!
Why This Vegan Tuna Salad Works
- Easy. Mix up the ingredients in minutes, and enjoy! This is the type of lunch that I love to whip up on a busy weekday. It stores well, too, so you can make it ahead for the week.
- Loaded with flavour. Instead of adding mayo and celery, I’ve added a variety of flavours and textures to my chickpea tuna salad. Briny capers, Old Bay seasoning, red onion, fresh herbs, and chopped pickles add plenty of tang and crunch.
- Versatile. Serve this vegan tuna salad on crackers, served on a bed of greens, piled atop a pitted avocado, or spread onto cucumber slices for a quick snack.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Chickpeas – You can use canned chickpeas or cooked crispy chickpeas . If you’re using canned, drain and rinse the chickpeas well beforehand.
- Vegan mayo – Use homemade vegan mayo or store-bought.
- Red onion – Finely minced white onion or a shallot also works.
- Fresh parsley or dill – You can use dried herbs in a pinch, but fresh is so much better! You’ll need about ⅓ of the amount if you’re using dried herbs, since they’re more concentrated.
- Pickles or relish – Pickles will add texture and flavour, while relish mostly contributes flavour.
- Lime juice – Lemon can be used instead.
- Old Bay seasoning – Because Old Bay seasoning is so often paired with seafood, it tricks your brain into thinking you’re eating actual fish!
- Dijon mustard – Yellow mustard won’t have quite the same flavour, but you can use it in a pinch.
- Capers – You can omit the capers, but if you have them on hand, you’ll love the briny flavour they add to the tuna salad filling. I also use them in pasta dishes, potato salads, Caesar salad , and dressings.
An Easy Vegan Substitute for Tuna
It turns out that canned tuna is easy to replicate with mashed chickpeas and a little Old Bay seasoning to add seafood-like flavour. I’ve also used hearts of palm to make vegan fish sticks and fish tacos .
How to Make Vegan Tuna Salad
Once you prep the ingredients, there’s not much left to do other than combine everything and layer the chickpea salad onto bread!
- Combine the ingredients . Add all of the salad ingredients to your food processor and pulse a few times until combined. If needed, scrape down the sides of the bowl and pulse again
- Season and serve . Season your chickpea tuna salad to taste, and enjoy. Spread the vegan tuna salad onto bread; I like adding lettuce, onions, and tomatoes.
Tips for Success
- Getting the right consistency. You don’t want your faux tuna salad to be mushy, but you want to break down the chickpeas and incorporate all the ingredients. About 5 pulses is perfect.
- No food processor? No problem! Use a fork to mash the chickpeas, then stir in the other ingredients.
- Making it your own . You can add sliced celery or water chestnuts for crunch, or make it chicken salad style and add halved red grapes or diced apple.
How to Store
- Refrigerate. Vegan chickpea tuna salad can be refrigerated in an airtight container for up to 5 days, which makes it perfect for meal prep lunches. Make it on a Sunday night and enjoy it all week long!
- Freeze it. While experts advise against freezing traditional mayo-based salads, using vegan mayo means that you CAN freeze this chickpea tuna salad. Store it in an airtight container for up to 3 months and let it thaw in the refrigerator before serving.
More Vegan Lunch Recipes
- Vegan Grinder Sandwich
- English Muffin Pizza
- Jennifer Aniston Salad
- Vegan Lettuce Wraps
- Loaded Potato Salad
- Chickpea Panzanella Salad
Ingredients
- 1 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas
- 1/4 cup vegan mayonnaise
- 2 tablespoons red onion , roughly chopped
- 2 tablespoons fresh parsley or dill
- 1/4 cup finely chopped pickles or relish
- Squeeze of a lime
- ½ teaspoon old bay seasoning
- 1/2 teaspoon dijon mustard
- Salt and pepper
- 1 teaspoon capers
Instructions
- Add all the ingredients into the food processor and pulse a few times until combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients, so about 5 pulses (depending on your food processor – see video for reference).
- Scrape down with your spatula and taste and adjust seasonings to your liking, pulsing again like once or twice to combine.
- Serve in a lettuce wrap, or in a sandwich as above, or on crackers or however you desire. If you’re making a sandwich, I like to serve it on toasted bread with lettuce, onions and tomatoes. Enjoy!
Notes
This vegan chickpea tuna salad is just like your favourite tuna salad sandwich, but made vegan with chickpeas! It’s creamy, tangy, and perfect to make ahead for easy weekday lunches.
This quick chickpea tuna salad reminds me of the brown bag lunches I brought to school as a kid. Of course, this vegan tuna salad is nothing like the one I enjoyed all those years ago. It’s made with chickpeas! And, like my curried chickpea salad and tofu egg salad , it’s also packed with flavour.
While I serve my vegan tuna fish salad up sandwich-style, you can use the filling any way you’d use a tuna salad. You can even make a vegan tuna melt by adding a slice of your favourite plant-based cheese and toasting the sandwich on a griddle!
Why This Vegan Tuna Salad Works
- Easy. Mix up the ingredients in minutes, and enjoy! This is the type of lunch that I love to whip up on a busy weekday. It stores well, too, so you can make it ahead for the week.
- Loaded with flavour. Instead of adding mayo and celery, I’ve added a variety of flavours and textures to my chickpea tuna salad. Briny capers, Old Bay seasoning, red onion, fresh herbs, and chopped pickles add plenty of tang and crunch.
- Versatile. Serve this vegan tuna salad on crackers, served on a bed of greens, piled atop a pitted avocado, or spread onto cucumber slices for a quick snack.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Chickpeas – You can use canned chickpeas or cooked crispy chickpeas . If you’re using canned, drain and rinse the chickpeas well beforehand.
- Vegan mayo – Use homemade vegan mayo or store-bought.
- Red onion – Finely minced white onion or a shallot also works.
- Fresh parsley or dill – You can use dried herbs in a pinch, but fresh is so much better! You’ll need about ⅓ of the amount if you’re using dried herbs, since they’re more concentrated.
- Pickles or relish – Pickles will add texture and flavour, while relish mostly contributes flavour.
- Lime juice – Lemon can be used instead.
- Old Bay seasoning – Because Old Bay seasoning is so often paired with seafood, it tricks your brain into thinking you’re eating actual fish!
- Dijon mustard – Yellow mustard won’t have quite the same flavour, but you can use it in a pinch.
- Capers – You can omit the capers, but if you have them on hand, you’ll love the briny flavour they add to the tuna salad filling. I also use them in pasta dishes, potato salads, Caesar salad , and dressings.
An Easy Vegan Substitute for Tuna
It turns out that canned tuna is easy to replicate with mashed chickpeas and a little Old Bay seasoning to add seafood-like flavour. I’ve also used hearts of palm to make vegan fish sticks and fish tacos .
How to Make Vegan Tuna Salad
Once you prep the ingredients, there’s not much left to do other than combine everything and layer the chickpea salad onto bread!
- Combine the ingredients . Add all of the salad ingredients to your food processor and pulse a few times until combined. If needed, scrape down the sides of the bowl and pulse again
- Season and serve . Season your chickpea tuna salad to taste, and enjoy. Spread the vegan tuna salad onto bread; I like adding lettuce, onions, and tomatoes.
Tips for Success
- Getting the right consistency. You don’t want your faux tuna salad to be mushy, but you want to break down the chickpeas and incorporate all the ingredients. About 5 pulses is perfect.
- No food processor? No problem! Use a fork to mash the chickpeas, then stir in the other ingredients.
- Making it your own . You can add sliced celery or water chestnuts for crunch, or make it chicken salad style and add halved red grapes or diced apple.
How to Store
- Refrigerate. Vegan chickpea tuna salad can be refrigerated in an airtight container for up to 5 days, which makes it perfect for meal prep lunches. Make it on a Sunday night and enjoy it all week long!
- Freeze it. While experts advise against freezing traditional mayo-based salads, using vegan mayo means that you CAN freeze this chickpea tuna salad. Store it in an airtight container for up to 3 months and let it thaw in the refrigerator before serving.
More Vegan Lunch Recipes
- Vegan Grinder Sandwich
- English Muffin Pizza
- Jennifer Aniston Salad
- Vegan Lettuce Wraps
- Loaded Potato Salad
- Chickpea Panzanella Salad
Ingredients
- 1 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas
- 1/4 cup vegan mayonnaise
- 2 tablespoons red onion , roughly chopped
- 2 tablespoons fresh parsley or dill
- 1/4 cup finely chopped pickles or relish
- Squeeze of a lime
- ½ teaspoon old bay seasoning
- 1/2 teaspoon dijon mustard
- Salt and pepper
- 1 teaspoon capers
Instructions
- Add all the ingredients into the food processor and pulse a few times until combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients, so about 5 pulses (depending on your food processor – see video for reference).
- Scrape down with your spatula and taste and adjust seasonings to your liking, pulsing again like once or twice to combine.
- Serve in a lettuce wrap, or in a sandwich as above, or on crackers or however you desire. If you’re making a sandwich, I like to serve it on toasted bread with lettuce, onions and tomatoes. Enjoy!
Notes
This vegan chickpea tuna salad is just like your favourite tuna salad sandwich, but made vegan with chickpeas! It’s creamy, tangy, and perfect to make ahead for easy weekday lunches.
This quick chickpea tuna salad reminds me of the brown bag lunches I brought to school as a kid. Of course, this vegan tuna salad is nothing like the one I enjoyed all those years ago. It’s made with chickpeas! And, like my curried chickpea salad and tofu egg salad , it’s also packed with flavour.
While I serve my vegan tuna fish salad up sandwich-style, you can use the filling any way you’d use a tuna salad. You can even make a vegan tuna melt by adding a slice of your favourite plant-based cheese and toasting the sandwich on a griddle!
Why This Vegan Tuna Salad Works
- Easy. Mix up the ingredients in minutes, and enjoy! This is the type of lunch that I love to whip up on a busy weekday. It stores well, too, so you can make it ahead for the week.
- Loaded with flavour. Instead of adding mayo and celery, I’ve added a variety of flavours and textures to my chickpea tuna salad. Briny capers, Old Bay seasoning, red onion, fresh herbs, and chopped pickles add plenty of tang and crunch.
- Versatile. Serve this vegan tuna salad on crackers, served on a bed of greens, piled atop a pitted avocado, or spread onto cucumber slices for a quick snack.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Chickpeas – You can use canned chickpeas or cooked crispy chickpeas . If you’re using canned, drain and rinse the chickpeas well beforehand.
- Vegan mayo – Use homemade vegan mayo or store-bought.
- Red onion – Finely minced white onion or a shallot also works.
- Fresh parsley or dill – You can use dried herbs in a pinch, but fresh is so much better! You’ll need about ⅓ of the amount if you’re using dried herbs, since they’re more concentrated.
- Pickles or relish – Pickles will add texture and flavour, while relish mostly contributes flavour.
- Lime juice – Lemon can be used instead.
- Old Bay seasoning – Because Old Bay seasoning is so often paired with seafood, it tricks your brain into thinking you’re eating actual fish!
- Dijon mustard – Yellow mustard won’t have quite the same flavour, but you can use it in a pinch.
- Capers – You can omit the capers, but if you have them on hand, you’ll love the briny flavour they add to the tuna salad filling. I also use them in pasta dishes, potato salads, Caesar salad , and dressings.
An Easy Vegan Substitute for Tuna
It turns out that canned tuna is easy to replicate with mashed chickpeas and a little Old Bay seasoning to add seafood-like flavour. I’ve also used hearts of palm to make vegan fish sticks and fish tacos .
How to Make Vegan Tuna Salad
Once you prep the ingredients, there’s not much left to do other than combine everything and layer the chickpea salad onto bread!
- Combine the ingredients . Add all of the salad ingredients to your food processor and pulse a few times until combined. If needed, scrape down the sides of the bowl and pulse again
- Season and serve . Season your chickpea tuna salad to taste, and enjoy. Spread the vegan tuna salad onto bread; I like adding lettuce, onions, and tomatoes.
Tips for Success
- Getting the right consistency. You don’t want your faux tuna salad to be mushy, but you want to break down the chickpeas and incorporate all the ingredients. About 5 pulses is perfect.
- No food processor? No problem! Use a fork to mash the chickpeas, then stir in the other ingredients.
- Making it your own . You can add sliced celery or water chestnuts for crunch, or make it chicken salad style and add halved red grapes or diced apple.
How to Store
- Refrigerate. Vegan chickpea tuna salad can be refrigerated in an airtight container for up to 5 days, which makes it perfect for meal prep lunches. Make it on a Sunday night and enjoy it all week long!
- Freeze it. While experts advise against freezing traditional mayo-based salads, using vegan mayo means that you CAN freeze this chickpea tuna salad. Store it in an airtight container for up to 3 months and let it thaw in the refrigerator before serving.
More Vegan Lunch Recipes
- Vegan Grinder Sandwich
- English Muffin Pizza
- Jennifer Aniston Salad
- Vegan Lettuce Wraps
- Loaded Potato Salad
- Chickpea Panzanella Salad
Ingredients
- 1 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas
- 1/4 cup vegan mayonnaise
- 2 tablespoons red onion , roughly chopped
- 2 tablespoons fresh parsley or dill
- 1/4 cup finely chopped pickles or relish
- Squeeze of a lime
- ½ teaspoon old bay seasoning
- 1/2 teaspoon dijon mustard
- Salt and pepper
- 1 teaspoon capers
Instructions
- Add all the ingredients into the food processor and pulse a few times until combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients, so about 5 pulses (depending on your food processor – see video for reference).
- Scrape down with your spatula and taste and adjust seasonings to your liking, pulsing again like once or twice to combine.
- Serve in a lettuce wrap, or in a sandwich as above, or on crackers or however you desire. If you’re making a sandwich, I like to serve it on toasted bread with lettuce, onions and tomatoes. Enjoy!
Notes
This vegan chickpea tuna salad is just like your favourite tuna salad sandwich, but made vegan with chickpeas! It’s creamy, tangy, and perfect to make ahead for easy weekday lunches.
This quick chickpea tuna salad reminds me of the brown bag lunches I brought to school as a kid. Of course, this vegan tuna salad is nothing like the one I enjoyed all those years ago. It’s made with chickpeas! And, like my curried chickpea salad and tofu egg salad , it’s also packed with flavour.
While I serve my vegan tuna fish salad up sandwich-style, you can use the filling any way you’d use a tuna salad. You can even make a vegan tuna melt by adding a slice of your favourite plant-based cheese and toasting the sandwich on a griddle!
Why This Vegan Tuna Salad Works
- Easy. Mix up the ingredients in minutes, and enjoy! This is the type of lunch that I love to whip up on a busy weekday. It stores well, too, so you can make it ahead for the week.
- Loaded with flavour. Instead of adding mayo and celery, I’ve added a variety of flavours and textures to my chickpea tuna salad. Briny capers, Old Bay seasoning, red onion, fresh herbs, and chopped pickles add plenty of tang and crunch.
- Versatile. Serve this vegan tuna salad on crackers, served on a bed of greens, piled atop a pitted avocado, or spread onto cucumber slices for a quick snack.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Chickpeas – You can use canned chickpeas or cooked crispy chickpeas . If you’re using canned, drain and rinse the chickpeas well beforehand.
- Vegan mayo – Use homemade vegan mayo or store-bought.
- Red onion – Finely minced white onion or a shallot also works.
- Fresh parsley or dill – You can use dried herbs in a pinch, but fresh is so much better! You’ll need about ⅓ of the amount if you’re using dried herbs, since they’re more concentrated.
- Pickles or relish – Pickles will add texture and flavour, while relish mostly contributes flavour.
- Lime juice – Lemon can be used instead.
- Old Bay seasoning – Because Old Bay seasoning is so often paired with seafood, it tricks your brain into thinking you’re eating actual fish!
- Dijon mustard – Yellow mustard won’t have quite the same flavour, but you can use it in a pinch.
- Capers – You can omit the capers, but if you have them on hand, you’ll love the briny flavour they add to the tuna salad filling. I also use them in pasta dishes, potato salads, Caesar salad , and dressings.
An Easy Vegan Substitute for Tuna
It turns out that canned tuna is easy to replicate with mashed chickpeas and a little Old Bay seasoning to add seafood-like flavour. I’ve also used hearts of palm to make vegan fish sticks and fish tacos .
How to Make Vegan Tuna Salad
Once you prep the ingredients, there’s not much left to do other than combine everything and layer the chickpea salad onto bread!
- Combine the ingredients . Add all of the salad ingredients to your food processor and pulse a few times until combined. If needed, scrape down the sides of the bowl and pulse again
- Season and serve . Season your chickpea tuna salad to taste, and enjoy. Spread the vegan tuna salad onto bread; I like adding lettuce, onions, and tomatoes.
Tips for Success
- Getting the right consistency. You don’t want your faux tuna salad to be mushy, but you want to break down the chickpeas and incorporate all the ingredients. About 5 pulses is perfect.
- No food processor? No problem! Use a fork to mash the chickpeas, then stir in the other ingredients.
- Making it your own . You can add sliced celery or water chestnuts for crunch, or make it chicken salad style and add halved red grapes or diced apple.
How to Store
- Refrigerate. Vegan chickpea tuna salad can be refrigerated in an airtight container for up to 5 days, which makes it perfect for meal prep lunches. Make it on a Sunday night and enjoy it all week long!
- Freeze it. While experts advise against freezing traditional mayo-based salads, using vegan mayo means that you CAN freeze this chickpea tuna salad. Store it in an airtight container for up to 3 months and let it thaw in the refrigerator before serving.
More Vegan Lunch Recipes
- Vegan Grinder Sandwich
- English Muffin Pizza
- Jennifer Aniston Salad
- Vegan Lettuce Wraps
- Loaded Potato Salad
- Chickpea Panzanella Salad
Ingredients
- 1 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas
- 1/4 cup vegan mayonnaise
- 2 tablespoons red onion , roughly chopped
- 2 tablespoons fresh parsley or dill
- 1/4 cup finely chopped pickles or relish
- Squeeze of a lime
- ½ teaspoon old bay seasoning
- 1/2 teaspoon dijon mustard
- Salt and pepper
- 1 teaspoon capers
Instructions
- Add all the ingredients into the food processor and pulse a few times until combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients, so about 5 pulses (depending on your food processor – see video for reference).
- Scrape down with your spatula and taste and adjust seasonings to your liking, pulsing again like once or twice to combine.
- Serve in a lettuce wrap, or in a sandwich as above, or on crackers or however you desire. If you’re making a sandwich, I like to serve it on toasted bread with lettuce, onions and tomatoes. Enjoy!
Notes
Vegan Chickpea Tuna Salad
Ingredients
- 1 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas
- 1/4 cup vegan mayonnaise
- 2 tablespoons red onion roughly chopped
- 2 tablespoons fresh parsley or dill
- 1/4 cup finely chopped pickles or relish
- Squeeze of a lime
- ½ teaspoon old bay seasoning
- 1/2 teaspoon dijon mustard
- Salt and pepper
- 1 teaspoon capers
Instructions
- Add all the ingredients into the food processor and pulse a few times until combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients, so about 5 pulses (depending on your food processor - see video for reference).
- Scrape down with your spatula and taste and adjust seasonings to your liking, pulsing again like once or twice to combine.
- Serve in a lettuce wrap, or in a sandwich as above, or on crackers or however you desire. If you’re making a sandwich, I like to serve it on toasted bread with lettuce, onions and tomatoes. Enjoy!
Video
Notes
Nutrition
Vegan Chickpea Tuna Salad https://jessicainthekitchen.com/chickpea-tuna-sandwich-vegan/ May 2, 2022
This garlic mushroom pasta is savory and creamy, packed with tender mushrooms in a rich, garlicky sauce with vegan Parmesan, parsley, and coconut milk. It’s ready in 30 minutes and sure to be a new favorite weeknight dinner!
We all have those go-to recipes that are in regular rotation on our dinner menus, from coconut chickpea curry to creamy tomato pasta , and this creamy vegan garlic mushroom pasta. I’ve been making it for years, but it never occurred to me to post it because, well, I didn’t realise it was so special until I shared a photo of it on Instagram and got requests for the recipe!
So, What Makes This Garlic Mushroom Pasta So Good?
- First, it’s the mushrooms. Cremini mushrooms are meaty and satisfying, and they pack this pasta full of umami flavor along with the garlic.
- Make it in one pan. You’ll sauté the ingredients and use a little bit of pasta water to emulsify the sauce. It’s quick, simple, and perfect for weeknights.
- Creamy sauce. It might surprise you to learn that it’s made with coconut milk! It adds just the right flavour, creaminess, and wow factor without being heavy or weighing down the dish—and no, it doesn’t make this pasta taste like coconut. It reminds me of my vegan Alfredo sauce or pasta carbonara .
Creamy coconut milk is one of my favorite alternatives to heavy cream . In fact, I love using coconut milk in place of cream in everything from sautéed spinach to vegan mashed potatoes and homemade ice cream .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Pasta – This can be spaghetti, linguine, pappardelle, or another shape of pasta. You can also use a pasta made with bean or lentil flour for extra protein.
- Coconut oil – Another cooking oil, like olive oil, can be used instead.
- Red onion – Or a mild white onion or shallot.
- Garlic – Freshly minced. If you don’t have fresh garlic, use ½ teaspoon of garlic powder per clove instead.
- Cremini or white mushrooms – I usually use inexpensive cremini or white mushrooms. Portobello, shiitake, or oyster mushrooms also taste great in this pasta.
- Parsley – Or basil. You can use fresh or dried herbs. If you’re using dried herbs, you’ll need about one-third of the amount as fresh.
- Full-fat coconut milk – Be sure to buy canned coconut milk, and not the cartons in the refrigerated section.
- Vegan Parmesan – Use store-bought or homemade vegan Parmesan .
Yes, coconut milk can curdle when cooking, but only when it’s cooked at a high temperature for a long period of time. In this recipe, it’s heated on low for just a few minutes, so you don’t have to worry about it curdling!
The best way to clean mushrooms is to gently rub them with a dry cloth, paper towel, or brush to remove any dirt. Most chefs will tell you that rinsing mushrooms with water makes them soggy. However, if your mushrooms are super dirty, you can give them a quick rinse and blot them dry.
How to Make Creamy Garlic Mushroom Pasta
This is one of my favorite weeknight dinners because it’s so easy to throw together in one skillet. Here’s what you’ll need to do, step-by-step.
Sauté the onions.
- First, cook the pasta . Follow the instructions on the package and cook your choice of pasta to al dente. Reserve ¼ cup of the pasta water to make the sauce.
- Cook the aromatics . Set a skillet over medium-high heat and melt the coconut oil. Add the onion and cook for about 5 minutes, or until it’s softened and translucent. Stir in the garlic and reduce the heat to medium; cook for another minute.
- Sauté the mushrooms . Add the mushrooms, parsley or basil, sea salt, and black pepper. Cook for about 3 to 5 minutes on one side without moving the mushrooms, then turn them over and cook the other side for an additional 3 to 5 minutes, or until they’re nicely browned.
- Make the sauce . Pour in the reserved pasta water, then stir in the cooked pasta. Add the coconut milk, stir, and reduce the heat to low. Simmer for 5 minutes, or until the sauce thickens slightly.
- Finish . Remove the pan from the heat, then top the pasta with vegan Parmesan and chopped parsley.
Quick Variations
There are so many ways you can switch things up with this garlic mushroom pasta recipe! Here are some ideas:
- Add tempeh bacon just before serving for some sweet-and-smoky flavour.
- Swap or add to the mushrooms with steamed or roasted broccoli, sautéed asparagus, cherry tomatoes, grilled zucchini , or frozen peas.
- Use zucchini noodles instead of pasta.
Recipe Tips
- Choose the right pasta . If you opt for another pasta shape, I recommend shells, cavatappi, orecchiette, or rotini, which are excellent with creamy sauces!
- Make sure you have room in the pan . You’ll be adding all the pasta, plus a can of coconut milk, so you want to have ample room to stir everything without it sloshing over the edges!
- Use roasted garlic if you have time . Roasted garlic is soft, buttery, incredibly fragrant, and it makes every single dish that much better. I love it in my homemade roasted tomato sauce , and it’s amazing here too. Put it in the oven or air fryer ahead of making dinner, and you’ll be in garlicky mushroom heaven.
What to Serve With Garlicky Mushroom Pasta
Serve this easy garlic mushroom pasta with a side of garlic bread and a green salad, vegan Caesar salad , or this pear and gorgonzola salad . These crispy arancini make the perfect starter dipped in homemade marinara sauce . I love these chewy chocolate chip tahini cookies for dessert!
How to Store and Reheat Leftovers
- Refrigerate. You can store any leftover pasta in an airtight container in the refrigerator for 3 to 5 days.
- Reheat. This garlic mushroom pasta is best reheated in the microwave or in a skillet with a splash of plant milk to thin the sauce.
- Freeze. You can freeze this recipe in an airtight storage container or freezer bag for up to 3 months. Let it thaw in the refrigerator before serving, then heat it in the microwave or on the stovetop as directed above.
Watch How It’s Made
More Easy Pasta Recipes
- Vegan Garlic Alfredo Pasta
- Marry Me Pasta
- Rasta Pasta
- Sun-Dried Tomato Pasta
- Creamy Garlic Pasta
Ingredients
Creamy Garlic Mushroom Pasta (Vegan + GF)
- 1 lb box of spaghetti , linguine, pappardelle, or any other gluten free pasta
- 2 tablespoons coconut oil
- 1/2 red onion , 88g
- 10 cloves garlic , minced
- 1 lb cremini, baby Bella or white button mushrooms, cleaned, dried and sliced , 454g
- 1/4 cup parsley , or basil, chopped, plus extra for topping
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 can full fat coconut milk , 383g
- vegan Parmesan cheese , for sprinkling on top, optional
Instructions
Creamy Garlic Mushroom Pasta
- Cook pasta according to package directions to al dente. Reserve ¼ cup of the pasta water.
- In a pan over medium high heat, heat the coconut oil. Add the onion, stir and let cook until translucent, about 5 minutes. Add in the garlic and reduce to medium heat.
- The garlic should sizzle when it hits the pan. Sauté the garlic for about 1 minute.
- Add the mushrooms, parsley, sea salt and black pepper, stirring together. Cook, stirring, for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit and produce a beautiful golden colour, then turn the mushrooms over and let brown on the other side for another 3-5 minutes.
- Add in the reserved pasta water. Add in the cooked pasta, and stir/twirl everything together to combine. Add in the coconut milk, stir again and reduce heat to low. Let the coconut milk simmer for 5 minutes.
- Remove from heat, top with vegan parmesan and chopped parsley, and serve and enjoy!
