Creamy mushroom pasta

IMG_2539may have to admit that I’m a mushroom addict, so you will no doubt find a few mushroom orientated recipes in my blog. This one is for the pasta lovers! This recipe can also be made gluten free by substituting for gluten free options.

Great tip; get the most out of your mushrooms by leaving them to absorb sunlight before using. This will boost the amount of vit d they contain making them a long with sunlight the best source of vitamin d for Vegans

Organic Creamy mushroom pasta


  • 150g Organic wholewheat pasta or gf
  • 200g Organic Mushrooms
  • 1 Organic carrot
  • 100ml Organic Plant milk (soy and oat are good  for this)
  • 100ml water
  • 1 organic stock cube
  • 1 Organic onion
  • 3 Organic garlic cloves
  • 1 tbs Organic Olive oil
  • 2 tsp Miso paste (opt)
  • 3-4 tbs Nutritional yeast
  • 2-4 tbs Organic whole-wheat flour or gf (for thickening)


  1. Put the pasta in a pan with boiling water and bring to a boil.
  2. chop onion, garlic, mushrooms and carrot finely. I like to chop most of the mushrooms finely and use 2 or 3 of the mushrooms and slice them.
  3. In a frying pan add olive oil on a low heat
  4. add onion and garlic and cook for 2min
  5. add the mushroom and carrot and cook for 3 mins stirring frequently, then add plant milk, stock and miso paste
  6. Bring to the boil and start to add water as needed
  7. Once boiling reduce to a simmer and add flour to thicken
  8. Stir in nutritional yeast (add to your preference)
  9. Drain cooked pasta
  10. Combine pasta with mushroom sauce and serve sprinkled with nutritional yeast







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