Creamy Mushroom Pasta

Yummmm! It was very delicious. But you don’t have to take my word for it, you can try it for yourself. This easy recipe doesn’t require any dairy. A little indulgent but definitely worth it. You can certainly wow your non-vegan friends with this recipe.

Benefits: 19% lower in calories, 48% lower in fat, tastes the same, makes you feel lighter.

You will need to replace your dairy cream with an easy homemade cashew cream.

Cashew cream recipe:

1 1/2 cups of cashew nut (soaked overnight)

2 cups of water

Blend the cashew nuts till they are smooth and creamy but not too thick, like shown above.

Creamy Mushroom Sauce:

2 cups of cashew cream

2 punnets (or 200g) of brown mushroom

2 cups of spinach

3 cloves of garlic – finely chopped

1 tsp of oil

19g of parsley (around 6 stalks)

1 tsp of paprika

1 cup of water


Heat a large pan.

Add mushrooms and sweat them off.

Add garlic and parsley. Saute for 2 mins.

Add paprika and fry for another 1 min.

Add the cashew cream and mix it all together.

Add 1/4 cup of water every 5 to 8 mins or when you notice the sauce getting too thick.

Add salt to taste and cook for approximately 15 to 20 mins in low heat.

Turn off the stove and add the spinach, giving the sauce a gentle stir to coat all the spinach in the sauce.

Serve with pasta of your choice, cooked as per the instructions on the packet.

Optional: you can garnish the pasta with remaining parsley before serving.

Do leave your comments if you have tried it or have a similar vegan recipe for creamy mushroom pasta 🙂


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