Mushroom Pasta Bake with White Wine Cream Sauce


This recipe for a mushroom pasta bake is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Christina Coopman. For the cream sauce, she uses Coconut Milk Beverage from So Delicious.

Mushroom Pasta Bake with White Wine Cream SauceSo Delicious Dairy Free 3 Course Recipe Contest Badge

For more details and to enter the recipe contest, see this post: says, “Man this stuff is so good. This one is a pasta with 3 types of mushrooms and a white wine cream sauce.”

Special Diet Notes & Options: Mushroom Pasta Bake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, tree nut-free, vegan, and vegetarian.

For a gluten-free and dairy-free mushroom pasta bake, use your favorite gluten-free pasta (we like the corn-based ones) and substitute the soy sauce with wheat-free tamari.

Mushroom Pasta Bake with White Wine Cream Sauce (Vegan)
Prep time
Cook time
Total time
This is a wonderful meatless Monday meal by Christina Coopman. It's easy to throw together and tastes wonderful straight from the stovetop if you can't wait for it to bake. I actually liked it best when just cooked, but baking it did entice our mushroom-hating niece who said that it "smelled amazing." Note that our testers preferred the higher amount of salt for a bigger flavor boost. (Picture above by Alisa Fleming)
Serves: 4 servings
  • 2-1/2 cups uncooked short pasta
  • 2 teaspoons olive oil
  • 3 cups chopped mushrooms, different varieties (I used button, portobello and shiitake)
  • ⅓ cup finely diced onion
  • 2 cloves minced garlic
  • ½ teaspoon thyme
  • ¼ teaspoon red chili flakes
  • ½ cup dry white wine
  • 2 cups So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • 1 tablespoon nutritional yeast
  • 1 teaspoon soy sauce
  • ¼-3/4 teaspoon salt, to taste
  • Pepper to taste
  • 2 tablespoons dairy-free margarine
  • ¼ cup flour
  • ½ cup panko or breadcrumbs
  1. Preheat oven to 400ºF. Cook pasta al dente according to package directions. Drain and rinse.
  2. In a saucepan, heat olive oil over medium-high heat. Add mushrooms, onion, garlic, thyme and chili flakes. Cook for 4 minutes, until onions are softened.
  3. De-glaze the pan by adding the wine. Cook for another couple minutes.
  4. Add in the coconut milk beverage, nutritional yeast, soy sauce, salt (to taste) and pepper. Bring to a boil, stirring and bring down to a simmer. Allow to simmer for 10 minutes.
  5. While simmering prepare the roux in another saucepan. Melt margarine over medium heat. Once melted and in the flour, stirring until fully mixed and the roux is pulled away from the sides of the pan. Continue to cook for another couple minutes. Remove from heat until mushroom sauce is ready.
  6. Once simmered for 10 minutes, pour ⅓ of the sauce into the pot with the roux, whisking continuously over medium heat. Continue to whisk until thickened. Add another ⅓ of sauce and repeat the process. Repeat with the rest of the sauce. Continue to cook and thicken for another 3 to 5 minutes.
  7. Add in the pasta and stir until fully mixed. Portion into individual baking dishes or a loaf or casserole dish. Sprinkle the top with panko and bake for about 30 minutes or until as crispy as desired.
  8. Serve with a fresh salad and enjoy the amazing flavor of dairy free!

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This is delicious. I did not do a regualr roux though. I blended chickpeas with my dairy free milk which thickened the sauce without flour and also boosted the protein. I then mixed halved black olives, halved grape tomatoe, orange pepper and spinach to the pasta before combining it with the sauce. Soooo good.

  2. Pingback: Creamy Mushroom Pasta | Vegans and Vulcans

Leave A Reply

Rate this recipe: