Searching for a simple yet tasty meal to make? Try this Creamy Pasta with Mushrooms and Peas. Made with leftover pasta, tender mushroom, peas, and mixed in a creamy dairy-free sauce. Whip this easy meal up in 30 minutes or less.
TIPS WHEN MAKING THIS CREAMY PASTA
- This recipe does not take long to make. So I highly recommend that you have all the ingredients prepped and ready. That includes chopping up your onions, garlic, and mushrooms before cooking.
- It is super important to use unsweetened dairy-free milk. Using sweetened milk will make this pasta taste sweet instead of savory.
- As you are cooking your pasta it might seem like you are adding a lot of liquid. However, as you cook the sauce it will thicken very quickly.
- For the pasta I used leftover pasta noodles that I had in my refrigerator. You can substitute the noodles for any type of noodles that you already have.
- After you are done cooking this dish immediately take it off the stove. Keeping it on the stove will cause it to burn.
- As the pasta cools it will get very thick. To thin your creamy pasta sauce add additional vegetable broth and stir.
Substitutions
I wanted to share some recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Fusilli Pasta – Any type of Pasta, if you are gluten-free use GF noodles.
Spelt Flour- All Purpose Flour
Unsweetened Soy Milk- Unsweetened Almond or Unsweetened Oat Milk.
Baby Bella Mushrooms – White Mushrooms
Dried Oregano – Italian Seasoning
Nutritional Yeast- Dairy-Free Mozzarella Shreds
Garlic Cloves- Garlic Powder
This Creamy Pasta with Mushroom and Peas is:
Creamy
Comforting
Adaptable
Family Friendly
Simple and Easy to Make
When you make this pasta I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
Creamy Pasta with Mushroom and Peas
Made with leftover pasta, tender mushroom, peas, and mixed in a creamy dairy-free sauce. Whip this easy meal up in 30 minutes or less.
Ingredients
- 1 Tbsp filtered water
- 3 Tbsp salted dairy free butter
- 3 Tbsp, spelt flour substitute with all-purpose flour
- 1/2 medium white or yellow onion, chopped into small pieces
- 4 cloves garlic, minced
- 2 ½ cups unsweetened dairy free milk
- 7 ounces cooked pasta noodles, substitute with any type of pasta
- 2 cups of bella mushroom, chopped, substitute with white mushrooms
- 1 cup peas
- 2 Tbsp nutritional yeast
- ½ tsp salt
- ½ tsp dried oregano
- ¼ tsp pepper
- ⅛ cayenne pepper, add more for a spicer sauce
Directions
- Heat a large pot on medium heat. Add the water and onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 2 minutes.
- Add mushrooms and butter. Once the butter has melted add the flour and stir until a sticky mixture has formed. Pour in the milk and mix until you have a creamy sauce.
- Sprinkle the dried oregano, nutritional yeast, salt, pepper, and cayenne pepper and stir until combined.
- Lastly, add the peas and cooked pasta. Cook for 4-5 minutes or until the pasta and peas are warm.
- Taste the pasta and add additional seasoning (salt, pepper, or cayenne pepper) if needed.
- Take pasta off the heat immediately. Divide into bowls and garnish with dried oregano or crushed red pepper.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
- To reheat pasta add vegetable broth or milk to make the sauce thinner.
- Don’t have fusilli pasta? Use any kind of pasta that you have in your pantry instead.
- Garnishes that I recommend for this pasta include, mozzarella cheese, pepper, or crushed red pepper.
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