Vegan Recipe: Linguine with Creamy Wild Mushroom Sauce

I love being a runner. Yes, it is sometimes hard, and, as I’ve gotten older I have slowed down quite a bit, but for all that, I am a runner. And being a runner brings with it certain benefits. Like a slow, strong heart beat. Amazing calf muscles. And, best of all, a healthy runner’s diet.

I still eat pasta.

In this era of low carb, gluten free, Paleo-style diets, I’m not sure whether to whisper or yell it out, but yes, I still eat pasta.

Penne with garlic, macaroni and (vegan) cheese, tri-color rotini pasta salad. It all has a place in my diet. And that makes me so happy.

This recipe, linguine with creamy wild mushroom sauce, had been rolling around in my head for a while. I had a package of dried wild mushrooms (mine were a variety, you can always use your favorites). I also had some vegan bacon that I thought would taste pretty good in the sauce too.

LinguineIt is very easy to make substitutions for this dish to comply with different diets. Just as I used almond milk for my cream sauce to make it vegan, you can use gluten free pasta if you wish. You can also skip the pasta altogether and use spaghetti squash. It is the sauce that counts and it is delicious.

Linguine with Creamy Wild Mushroom Sauce


5.0 from 3 reviews
Vegan Recipe: Linguine with Creamy Wild Mushroom Sauce
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 8 ounces vegan linguine
  • 3 ounce package dried wild mushrooms of your choice.
  • Hot Water
  • 3 strips vegan bacon, cooked and chopped.
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon flour
  • ¼ cup nutritional yeast
  • ½ cup unsweetened original almond milk
  • ½ cup vegetable broth
  • ½ cup mushroom broth (what is left after reconstituting the dried mushrooms)
  • Salt and Pepper to taste
  • ½ cup vegetable broth
  1. Reconstitute the mushrooms by pouring hot water over them and allowing to soak for about 15 minutes. Save the broth.
  2. Prepare the pasta according to package directions.
  3. In a saucepan, heat the olive oil over medium low heat.
  4. Add the garlic and cook for about two minutes.
  5. Add the flour and the nutritional yeast. Stir until mixed, then add the almond milk slowly.
  6. Add the vegetable and mushroom broth and bring to a low boil.
  7. Add the mushrooms and vegan bacon and cook over low heat, stirring constantly until sauce thickens.
  8. Season with salt and pepper.
  9. Serve over the linguine. Toss to mix.

Linguine3So, do you sneak eat pasta? Do your go for plain old super carb pasta, whole wheat, gluten free, or just made from veggies?

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  1. says

    Ohhh this sounds delicious—I’m sorta disappointed I already have dinner plans now! Haha will have to save for another day ๐Ÿ™‚


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