Vegan Mushroom Pepper Pasta

35 min | easy | lactose-free, Mediterranean diet, vegan

Overhead view of a white bowl filled with penne pasta tossed with browned mushrooms and red bell pepper strips in a glossy, herb-speckled sauce, garnished with chopped parsley on a dark wooden table.

Recipe by Eunice Published Feb 18, 2026

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

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Introduction

This vegan mushroom pepper pasta is packed with savory umami, tender mushrooms, and a smoky, creamy-style sauce without any dairy.

It comes together quickly in one pan, making it perfect for busy weeknights, cozy date nights, or a hearty meatless dinner.

White bowl of penne pasta tossed with sautéed mushrooms and red bell pepper strips in a glossy brown sauce, sprinkled with chopped herbs on a wooden table.

How to Make Vegan Mushroom Pepper Pasta

Prep mode (keeps screen awake)

Prep the vegetables

Wash the mushrooms, bell pepper, and onion, then pat everything very dry with clean kitchen towels.
Slice the cremini mushrooms thick so they keep a meaty texture while sautéing.
Tear the oyster mushrooms into strips, slice the bell pepper, thinly slice the onion, and mince the garlic.
Cook the pasta

Bring a large pot of water to a boil and stir in the tablespoon of salt.
Add the penne and cook until just al dente, following the package time as a guideline.
Before draining, scoop out about a cup of starchy pasta water and set it aside for the sauce.
Drain the pasta, then keep it in the pot or a bowl, lightly covered to stay warm.

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Brown the mushrooms

Heat 1 tablespoon of the olive oil in a wide, heavy skillet over medium-high heat until it shimmers.
Add the cremini mushrooms in a single layer and let them cook undisturbed for a few minutes.
Stir and continue cooking until the creminis are deeply browned and most of their moisture has evaporated.
Add the oyster mushrooms and cook, stirring occasionally, until they are golden at the edges and tender.
Season the mushrooms with the half teaspoon salt and the black pepper, then push them to one side.
Sauté the onions and peppers

Add the remaining tablespoon of olive oil, then stir in the onion and bell pepper.
Cook, stirring often, until the onions are soft and lightly golden and the peppers are just tender.
Stir in the minced garlic and cook only until fragrant, about thirty seconds, so it does not burn.
Build the flavor base

Add the soy sauce, balsamic vinegar, tomato paste, Dijon mustard, smoked paprika, dried thyme, and red pepper flakes.
Stir well to coat the vegetables and mushrooms so the tomato paste can caramelize slightly on the hot pan.
Cook this mixture for one to two minutes, stirring, until very fragrant and a shade darker.

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Deglaze and simmer the sauce

In a measuring cup or bowl, whisk the vegetable broth, vegetable bouillon, and nutritional yeast until mostly dissolved.
Pour the broth mixture into the skillet and scrape the bottom to release any browned bits into the sauce.
Bring the sauce to a gentle simmer and cook for three to five minutes until slightly thickened and glossy.
Combine the pasta and sauce

Add the warm cooked penne to the skillet, tossing with tongs or a large spoon to coat every piece.
If the pasta looks dry or sticky, splash in a little reserved pasta water and toss again until silky.
Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if you like extra heat.
Finish and serve

Let the pasta sit off the heat for a few minutes so the sauce can cling and thicken slightly.
Serve the pasta hot, making sure each bowl gets plenty of mushrooms, peppers, and saucy bits from the pan.
Garnish with extra nutritional yeast or fresh chopped parsley if you like a cheesy or bright finish.

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Close-up of penne pasta tossed in a creamy mushroom sauce with sliced cremini and oyster mushrooms, bits of red bell pepper, and chopped herbs, served in a skillet with a spoon.

Substitutions

Soy sauce -> tamari or coconut aminos: Use tamari instead of soy sauce if you need the pasta to stay fully gluten free. It keeps the savory depth but tastes slightly smoother, with less sharp saltiness on the palate. Coconut aminos work too, adding a hint of sweetness that balances the smoked paprika and chili flakes.
Cremini and oyster mushrooms -> portobello and shiitake mix: Swap the cremini and oyster mushrooms for a half-and-half mix of sliced portobellos and shiitakes. Portobellos give big meaty bites, while shiitakes bring deep savory flavor that stands out in the smoky sauce. The texture stays pleasantly chewy and juicy, which makes the pasta feel very satisfying and hearty.
Penne pasta -> chickpea or lentil pasta: Use chickpea or lentil pasta for a higher protein version that still holds the chunky vegetables nicely. These pastas have a slightly firmer bite and a mild earthy flavor that pairs well with mushrooms and smoked paprika. They also make the meal feel more filling without adding any animal products or extra prep steps.

Tips

Give the mushrooms space: Crowded mushrooms steam instead of brown, so use a wide skillet and cook them in batches if needed. Deep browning builds that savory, almost meaty flavor that really anchors this vegan pasta.
Salt in layers: Season lightly at each stage instead of dumping all the salt in at once. This helps the vegetables release flavor gradually and keeps the final dish from tasting flat or oversalted.
Use pasta water for body: That starchy cooking water is liquid gold and helps the sauce cling to the penne. Add it gradually while tossing until the pasta looks glossy and evenly coated, not soupy.
Adjust the heat level smartly: If you are spice sensitive, start with a pinch of red pepper flakes and add more at the end. Heat grows as the sauce reduces, so it is easier to increase later than fix an overly spicy pan.
Make it a meal prep star: This pasta reheats well, so cook the full batch and portion it into airtight containers. Add a splash of water when reheating on the stove or in the microwave to loosen the sauce.

Nutrition Facts ^*

Energy	619	kcal
Protein	35	g
Total Fat	9	g
Carbohydrates	105	g
Dietary Fiber	17	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my mushrooms turn watery instead of browning nicely?: They probably crowded the pan, which traps moisture and keeps the surface from searing. Use a bigger skillet, cook in two batches, and avoid stirring during the first few minutes. Wait to add salt until the mushrooms have started browning, so they do not release too much water early.
Can I make this vegan pasta gluten free?: Yes, use a good quality gluten free penne and cook it just to al dente. Swap the soy sauce for tamari, and double-check that your vegetable bouillon is clearly labeled gluten free. The sauce texture may thicken slightly faster with some gluten free pastas, so add pasta water as needed.
What other vegetables can I use in this recipe?: You can swap the bell pepper for sliced zucchini, broccoli florets, or baby spinach, depending on what you have. Add quick-cooking vegetables, like spinach or peas, near the end so they stay bright and tender. Denser vegetables, like broccoli or cauliflower, should go in with the onions so they have time to soften.
How can I add more protein to this vegan mushroom pasta?: Stir in a drained can of chickpeas or white beans when you add the broth mixture. You can also top each serving with crispy pan-seared tofu cubes or baked seasoned tempeh. Another easy option is using chickpea or lentil pasta, which boosts protein without changing the cooking method.