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Creamy Mushroom Pasta shown on plate

Creamy Mushroom Pasta

Prep: 5 min
Cook: 30 min
Total: 35 min
Servings: 2

Creamy, savory, alfredo mushroom pasta that is very fulfilling and quick to make. This recipe highlights locally sourced mushrooms close to the author to show how you can use local ingredients for the environment. You can use any mushroom that is local to you!

Author Aaron Calder Vegan
by Aaron Calder Vegan
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Pasta (2 Servings)
Needed Kitchenware: Cooking pot, frying pan
  • 2 servings of uncooked pasta
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 200 g (2 cups) white/chestnut mushrooms, sliced
  • 1 cup vegan cream
  • 1 tsp English or yellow mustard
  • 3 tbsp nutritional yeast
  • pinch of sea salt
  • ground black pepper, to taste
  • (Optional) Fresh parsley for garnish
Recipe Directions


  • To a frying pan on medium heat, add the oil, onion, and garlic. Stir frequently for about 3 minutes.
  • Add the sliced mushrooms and fry for another 4-5 minutes to soften and brown slightly.
  • Pour in the cream, salt, pepper, mustard, and nutritional yeast. Stir together and lower the heat to a simmer for for 10 minutes.
  • While the mushrooms simmer cook your pasta per the instructions on the package.
  • Add the drained pasta and stir in covering in the sauce. Serve straight away topped with a little fresh parsley. Enjoy!

Be sure to wash the mushrooms before slicing. This is a really basic recipe which you can personalize by adding chilli, herbs or even cheese.

Recipe video

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Recipe nutrition

Nutritional Information

Yield: Pasta
Servings: 2
Information per serving:
Energy: 873.3 kcal
Carbohydrate: 78.1 g
Protein: 21.4 g
Fiber: 10.3 g
Sugar: 7.1 g
Fat: 49.6 g
Monounsaturated Fat: 5 g
Polyunsatured Fat: 1 g
Omega-3: 0.1 g
Omega-6: 0.8 g
Saturated Fat: 29.4 g
Trans Fat: 0.01 g
Cholesterol: 0 mg
Choline: 23.5 mg 6% DV
Folate: 347.1 µg 87% DV
A: 9.2 IU 0% DV
B1: 2.7 mg 250% DV
B2: 0.9 mg 80% DV
B3: 19.3 mg 138% DV
B5: 27.9 mg 557% DV
B6: 7.4 mg 571% DV
B12: 0 mg 2% DV
C: 6.4 mg 9% DV
D: 7 IU 1% DV
E: 1 mg 7% DV
K: 5.3 µg 6% DV
Calcium: 62.7 mg 6% DV
Copper: 0.4 mg 42% DV
Iron: 5 mg 28% DV
Magnesium: 19.8 mg 6% DV
Manganese: 0.3 mg 15% DV
Phosphorus: 268.8 mg 38% DV
Potassium: 449.5 mg 10% DV
Selenium: 27.4 µg 50% DV
Sodium: 135.7 mg 9% DV
Zinc: 3 mg 37% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

mushroom pasta alfredo in plate

I was asked to create a recipe using mushrooms from Ireland/UK to show how versatile they are and they help protect the environment. Check out the facts below.

Understanding seasonality, and how far food travels can make eating freshly grown, locally sourced vegetables achievable and at the same time help the environment.

Using the nation's 10 most popular vegetables, the Seasonal Vegetable League Table highlights how two in five (40 percent) everyday veggies are available all year round/ 365 days. From mushrooms to potatoes to carrots and even green leaves, eating seasonally can deliver an array of healthy options.

The UK and Irish mushroom industry produce enough mushrooms to supply the whole of the UK all year round, without the need to import from countries like Poland – delivering fresher, better mushrooms with lower carbon footprint. The trendy avocado can travel as far as 6,263 miles when out of season which means it’s carbon footprint is a lot higher than mushrooms which can have an impact on the environment. Swap your Sunday morning smashed avocado for some delicious mushrooms and not only support local businesses but play a part in reducing your carbon footprint by choosing lower food mile options.

Despite the lack of knowledge about the provenance of the food they are eating - nearly two thirds of Brits (63 percent) say they are making more of an effort to reduce the food miles of the produce they buy. And 37 percent even said they’d pay MORE to buy food that came from the UK or Ireland.

When buying mushrooms, it’s important to always check the country of origin, which can be found on front of pack to ensure you’re purchasing the freshest, highest quality produce available to you.

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