Creamy Vegan Mushroom Pasta (Pasta alla Boscaiola, No Cream & Oil-Free)
This creamy vegan mushroom pasta is a dairy-free, oil-free twist on Italian Pasta alla Boscaiola. Made with mushrooms and a rich vodka sauce instead of cream, it’s pure cozy comfort food.
Post Date: September 7, 2023
Update: February 5, 2026
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
When I decided to eat plant-based, I removed animals, processed foods, oil, and dairy from my diet. I struggled with how to have my Italian favorites without oil, cheese, and meat.
Dairy-Free Vodka Pasta Sauce
This dish is in Tuscan trattorias that’s built almost exclusively to brag about your village’s abundance of mushrooms. Its translation is “Woodsman’s Pasta” or woodcutter. The name comes from the fact that this recipe is traditionally based on popular foraged food in the Italian woods. Mushrooms are the main foraged ingredient. In Italy, most alla boscaiola recipes include porcini mushrooms and sausage. In this meatless version, the pork is omitted. You can add in Gardein Saus’ges. They are a pretty tasty replacement. Some people add olives and some choose fall-harvest vegetables such as butternut squash or zucchini.
I hope you give my WFPB version of Pasta alla Boscaiola a try. It is a comforting and delicious one pot meal for a crowd. Proof once again that cooking dairy can produce delicious low-calorie meals that the whole family will love.
Oil-Free Italian Comfort Food
When I learned how to cook without oil (dry heat sauté), it was a game changer. First, heat a pan. A drop of water dances on the skillet surface like a ball of mercury. This means it’s time to add your veggies. No need for added fats. This saves a ton of calories and is healthier for your heart. Keep moving the veggies around and they will start to brown. If it seems to be browning too fast, lower your heat and/or add a bit of water to avoid burning.
Grocery List
Produce
Mushrooms
Onions
Rosemary
Thyme
Pantry
Garlic Granules
Nutrition Yeast
Penne Pasta
Plant Based Milk
Tomato Sauce
Vodka
Misc
Salt
Ground Pepper
Add-Ins and Substitutions
If you don’t have Vodka you can leave it out. You can leave out the nutrition yeast too but it does add an depth of flavor. Any tomato sauce will do, just make sure it is not chunky. If you have a marina on hand give it a pulse in a blender to smooth it out.
Storing
Store leftovers in an airtight freezer bag for up to one weeks.
Nutrition 411
Mushrooms are fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom. Loaded with antioxidants they help protect the body from damaging free radicals that can cause conditions like heart disease and cancer. Mushrooms also have Beta-glucan which is a form of soluble dietary fiber that’s been strongly linked to improving cholesterol and boosting heart health. It can also help your body regulate blood sugar, reducing the risk of type 2 diabetes. Oyster and shiitake mushrooms are believed to have the most effective beta-glucans. Mushrooms are rich in the B vitamins: riboflavin, niacin, and pantothenic acid. And they contain copper, which helps your body make red blood cells, which are used to deliver oxygen all over the body. Lastly, mushrooms contain potassium which is extremely important when it comes to heart, muscle, and nerve function. There’s about as much potassium in 2/3 cup of cooked Portobello mushroom as there is in a medium-sized banana. trusted source).
Pasta alla Boscaiola (Mushrooms, & Tomato Vodka Cream Sauce)
Ingredients
- 16 oz. Cremini Mushrooms quartered
- 1 cup chopped onions
- 1 14 oz. can Tomato Sauce
- ⅓ cup Plant-based creamy milk not fridge-cold, use soy or cashew milk
- ¼ cup Vodka
- ½ tsp Garlic granules minced
- ½ tsp Dried thyme or 1 tsp fresh
- ¼ tsp Dried rosemary or 1 tsp fresh
- 2 tbsp Nutritional Yeast
- 1 tsp. Salt plus more to taste
- 5 grinds Cracked Black Pepper
- 8 oz. Penne or Rgatoni Cooked
Instructions
- Clean and chop mushrooms. Discard crusty stems. Chop the onions. Dry heat sauté the mushrooms and onions browned, about 8 minutes.
- Add and sauté the aromatics. Lower the heat to medium, and continue cooking for about 1 or 2 more minutes.
- Build the sauce. Deglaze the pan with the vodka, scraping up the burny bits. Pour in the tomato puree. Bring to a simmer, then turn down so the sauce is just barely bubbling, but definitely cooking. The sauce at this point will start to turn a dirty, grungy red-brown with dark lumps in it. This is a good sign that you've built your earthy flavors properly, like a true and proud woodsman. Stir often to keep things moving.
- Cook your pasta. Undercook the pasta by about 2 1/2 – 3 minutes from package directions. It has to cook a second time in the sauce.
- Finish the pasta in the sauce. When pasta is done, add it directly to the sauce and stir to coat. Pour in the plant based cream and heat for 3-4 more minutes, stirring often, so that everything is evenly hot and the pasta is fully al dente.
- Serve it up. Top with freshly chopped herbs for freshness.
❓Frequently Asked Questions
1. What is Pasta alla Boscaiola?
Pasta alla Boscaiola is a rustic Italian dish traditionally made with mushrooms, onions, and cream. This vegan version keeps the cozy, earthy flavors while replacing the cream with a rich, dairy-free vodka sauce.
2. Is this mushroom pasta really creamy without cream?
Yes! The vodka sauce creates a velvety, satisfying texture without using dairy or oil. You still get that classic creamy mouthfeel—just lighter and 100% plant-based.
3. Can I make this Pasta alla Boscaiola oil-free?
Absolutely. This recipe is completely oil-free. Sautéing is done using water or broth, making it a great option for anyone following a whole-food, plant-based lifestyle.
4. What type of mushrooms work best in this recipe?
Cremini or baby bella mushrooms are ideal. You can also use white button mushrooms. Alternatively, use a mix of wild mushrooms for deeper flavor. Slice them evenly so they cook consistently.
5. Can I make this vegan mushroom pasta ahead of time?
Yes. Leftovers store well in the refrigerator for up to 3–4 days. To reheat, gently warm it on the stovetop or use a microwave. Add a splash of water or plant-based milk to loosen the sauce if needed.
More Mushroom PF Recipes
Creamless Cream of Mushroom Bisque (WFPB, Oil Free)
Mushroom Ragu (Misto di Funghi) with Spaghetti Squash (Zucca)
Orecchiette with Broccolini and Mushrooms
Beet Mushroom Burgers – Hearty, Vegan & Fiber-Packed
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