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Creamy Mushroom Pasta

This creamy mushroom pasta recipe was so popular we made a product which we sell in over 1000 stores around ireland, its easy to make and is a total crowd pleaser. Use wholemeal pasta if you can as its higher in fibre.

Takes: 15mins | Makes: 4 Servings | Difficulty: Beginner

When we first went plant-based the idea of making a cream sauce or béchamel sauce without cream or milk was a wild idea but nowadays its so easy and common, however this Creamy mushroom pasta recipe will have you wanting more. Here we make and easy béchamel sauce using oat milk, simply replace with rice, coconut or almond for a gluten free version. Pasta can often get a bad wrap as its high in carbs and carbs can be often mis construed to be “bad” however carbs are one of our main bodies fuel sources. The problem with carbs is that most of the carbs we consumer in modern day societies are refined carbs stripped of their fibre, and nutrition making their sugars more available. Try to use wholemeal pasta instead of white pasta, its a simple swap and just means your microbiome and digestion will benefit from the extra roughage.

How to make this creamy mushroom pasta dish – step by step photograph guide

  1. Gather your ingredients
  2. Heat a non stick pan on medium heat, add the cashew nuts and keep them moving till they start to brown. This should take between 5-6 mins, be careful not to burn the nuts.
  3. Peel and finely chop the onions and garlic, chop the mushrooms and broccoli into small pieces. 
  4. Fill and boil the kettle, Cook the pasta as per the instructions on the back of the pack adding the broccoli to the pasta so it cooks at the same time, the broccoli should only take 3-4 mins to cook, drain and rinse the pasta and broccoli in cold water to stop them both cooking.
  5. Put a non stick frying pan on high heat and allow the pan to get super hot. Once super hot add the onions and garlic and fry until they start to brown.
  6. Once they start to brown and stick a little add some veg stock (approx 1 tsp) or water to clean the pan and incorporate the browned flavour to the dish. This should take about 3-5 mins.

5. Add the mushrooms and fry for 3-4 mins again adding a little water or veg stock if they start to stick. You want to ensure you are frying rather than boiling (frying there is little or no liquid or water in the pan vrs boiling the veg is submerged under water.) Add 3 tbsp of tamari/ soy sauce and fry for a further 2 mins. Turn off the heat and remove the mushroom mixture and set aside.

8. Time to make the sauce, in a blender add the cashew nuts, soy milk or milk of choice, lemon, salt and garlic powder and blend till super smooth, if your blender is not that good just sieve out any pieces and follow the next step just leave it to reduce or thicken for a little longer.

Put the frying pan back on high heat, add the sauce and heat up and allow the sauce to reduce & thicken for 2-3 mins. Add the cooked pasta and broccoli straight into the sauce. If the sauce gets too thick add a little pasta water to reach the desired thickness of sauce. Taste and season to your liking.

Chop the chilli (removing seeds if you want it less hot) and pluck the thyme off the stalk and serve to add flavour and garnish

enjoy.

FAQ – frequently asked questions

Can I substitute the mushrooms?

Yes of course, many people dont like the texture and taste of mushrooms, just replace them with equal portion of similar fast cooking veg such as courgettes, fine beans, peppers, sugar snaps or even some cooked beans or cooked lentils.

I’m allergic to soy what can i substitute the Tamari/ soy sauce with?

There are products available now that carry a similar umami note such as coconut aminos which is widely available online.

Can i freeze this dish?

Yes indeed it freezes really well and heats up great.

How am I best storing this?

Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.

If i dont have red onions can i use regular ones?

Yes indeed, white onions, green onions, leeks or even scallions can work in place, the onions function as the base flavours

How long does the pasta dish last in the fridge?

It will last for 2 days in the fridge

What about a gluten free option

Our favourite GF pasta is brown rice pasta and then use gluten free flour and ensure the tamari you use is also gf.

Serving suggestions for this Creamy Broccoli and Mushroom Penne?

Our favourite Pasta recipes

Easy Creamy mushrooms pasta


This recipe is the perfect example of synergy where the sum of the parts are greater than apart. Looking at this recipe it seems very simple but the result is a super tasty creamy pasta dish that is a family favourite. It makes a perfect bowl of comforting goodness!

15 minutes

Serves 4

Watch Video

Ingredients
 

  • INGREDIENTS
  • 2 red onion
  • 2 cloves garlic
  • 200 g mushrooms ideally a mixture including oyster shiitake, chestnut, button
  • 100 g of broccoli
  • 3 tbsp tamari/ soy sauce
  • 100 ml veg stock or water
  • 250 g wholemeal penne pasta
  • CREAMY SAUCE
  • 80 g toasted cashew nuts works out about 10 nuts per person- so still within guidelines*
  • 450 ml soy milk or non dairy milk of choice
  • juice of half lemon
  • 1 tsp salt
  • 1 tsp garlic powder
  • TO SERVE
  • some fresh thyme to serve
  • 1 chilli to serve

Instructions
 

  • To toast raw cashew nuts just heat a non stick pan on medium heat, add the cashew nuts and keep them moving till they start to brown. This should take between 5-8 mins, be careful not to burn the nuts.
  • Peel and finely chop the onions and garlic, chop the mushrooms and broccoli into small pieces. Fill and boil the kettle. Cook the pasta as per the instructions on the back of the pack adding the broccoli to the pasta so it cooks at the same time. Drain and rinse in cold water once cooked to stop further cooking.
  • Put a non stick frying pan on high heat and allow the pan to get super hot. Once super hot add the onions and garlic and fry until they start to brown.
  • Once they start to brown and stick a little add some veg stock (approx 1 tsp) or water to clean the pan and incorporate the browned flavour to the dish. This should take about 3-5 mins.
  • Add the mushrooms and fry for 2-3 mins again adding a little water or veg stock if they start to stick. You want to ensure you are frying rather than boiling (frying there is little or no liquid or water in the pan vrs boiling the veg is submerged under water.) Add 3 tbsp of tamari/ soy sauce and fry for a further 2 mins. Turn off the heat
  • Time to make the sauce, in a blender add the cashew nuts, soy milk or milk of choice, lemon, salt and garlic powder and blend till super smooth.
  • Put the frying pan back on high heat, add the sauce in on top of mushrooms and heat up and allow the sauce to reduce & thicken for 2-3 mins. Once the pasta is cooked use a slotted spoon to add pasta and broccoli straight into the sauce. If the sauce gets too thick add a little pasta water to reach the desired thickness of sauce. Taste and season to your liking.
  • Chop the chilli (removing seeds if you want it less hot) and pluck the thyme off the stalk and serve to add flavour and garnish
  • enjoy.

Nutrition

Calories: 289kcalCarbohydrates: 37gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1497mgPotassium: 674mgFiber: 6gSugar: 7gVitamin A: 552IUVitamin C: 44mgCalcium: 192mgIron: 3mg

Video

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8 responses to “Creamy Mushroom Pasta”

  1. Stephen says:

    5 stars
    This is a super satisfying easy to make dinner that all my family love!

  2. Phyllis says:

    Allergic to cashews and tree nuts. Ideas????

  3. Mark says:

    Is there a nut free alternative? Would pine nuts work? Thanks so much. Big fan x

  4. Mireille says:

    5 stars
    Wow! This was so delicious! Where I live most mushrooms other than white or portobello/baby bella are somewhat expensive and harder to find. So this was a real decadent treat for us. I made 6 servings for 4 people, so we’d have enough for a lunch leftover and I generously doubled the broccoli. Next time I make it, I might just use baby bellas and I’m sure it will be amazing.

  5. Holly says:

    Hi, is there an actual ingredient list for the creamy mushroom pasta recipe with amounts?

  6. Carolyn Smith Moorman says:

    5 stars
    This was easy and very delish!! Thank you! Your content is wonderful!

  7. Kitty Sideras says:

    4 stars
    Very tasty indeed.

  8. Sandra says:

    5 stars
    My very first vegan dish! And it is well known by family and friends that I do not like to cook….. but will make this again for sure. I used gluten free pasta and would add more broccoli as another commenter suggested. It it took much longer than 15 minutes to prepare but well worth the time.

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