Mains Recipe

Creamy Pasta with Mushrooms and Peas

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. 


  • 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.


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: 




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

  • Servings: 3
  • Difficulty: easy
  • Print

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.


  • 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


  1. 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.
  2. 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.
  3. Sprinkle the dried oregano, nutritional yeast, salt, pepper, and cayenne pepper and stir until combined.
  4. Lastly, add the peas and cooked pasta. Cook for 4-5 minutes or until the pasta and peas are warm.
  5. Taste the pasta and add additional seasoning (salt, pepper, or cayenne pepper) if needed.
  6. Take pasta off the heat immediately. Divide into bowls and garnish with dried oregano or crushed red pepper.
  7. Leftovers can be kept in the refrigerator in an airtight container for 3 days.

Make it Your Own

  • 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.

Creamy Pasta with Mushroom and Peas

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