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
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
FAQ – frequently asked questions
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.
There are products available now that carry a similar umami note such as coconut aminos which is widely available online.
Yes indeed it freezes really well and heats up great.
Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.
Yes indeed, white onions, green onions, leeks or even scallions can work in place, the onions function as the base flavours
It will last for 2 days in the fridge
Our favourite GF pasta is brown rice pasta and then use gluten free flour and ensure the tamari you use is also gf.