Creamy Mushroom Pasta ★★★★5 reviews

An amazingly simple creamy sauce laced with spinach and sliced mushrooms.

Serves 1 | Prep time: 5 mins | Cooking time: 15 mins


  • 2/3 cup wholemeal spiral pasta
  • 1 1/2 cups button mushrooms, sliced
  • 1 cup baby spinach leaves
  • 1/2 tsp Massel salt-reduced stock powder

Creamy Sauce

  • 1/2 red onion, diced
  • 1 small tomato, diced
  • 1 cup fortified soy milk
  • 1/4 cup fresh basil
  • 1 tsp crushed garlic
  • 1 tsp seeded mustard
  • 1 Tbsp tahini
  • 1 Tbsp plain wholemeal flour


  1. Boil water and cook the pasta as per packet instructions, while you make the rest of the dish.
  2. For the sauce, blend all the ingredients together. (A mini blender is ideal for this.) Set aside.
  3. Fry the mushrooms in a little water with the stock powder.
  4. When the mushrooms have softened add the spinach, then pour the sauce in and mix through.
  5. Bring to the boil and stir for a minute or so, then lower heat and simmer for another minute or two. Keep stirring to avoid sticking.
  6. When the pasta is ‘al dente’, drain and serve on a plate with the creamy mushroom sauce on top.

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Leave a Rating or Comment

  • no rating
  • Alba 0 stars
    28 January 2024

    I would preffer this dish for lunch and have the burger for dinner with a salad and wedges but not bread its to much carb for one day.! .

  • Sarah ★★★★★
    7 June 2021

    So easy and tasty!!! Great for a someone learning to cook like me

    • VeganEasy
      8 June 2021

      We’re glad you liked it and found it easy to make!?

  • Lucia ★★★★★
    1 December 2018

    I liked this recipe. I didn’t have some ingredients (spinach and tahini) so I used Kale instead. I really enjoyed it.

  • Nicole ★★★★
    28 July 2017

    I quite liked this dish but hubby wasn’t too keen on it.

  • chelsea ★★★★★
    1 March 2017

    I had to take away the mustard as I found it too spicy! But It was amazing without it, I’ll definitely be making it again!