A classic dish simplified to one pot cooking.  The walnuts add a bit of richness to this delicious and comforting creamy mushroom pasta dish.

Prep time: 10 minutes
Cooking time: approximately 20 minutes


200g (7 oz) pasta
400ml (14 fl oz) water*
300ml plant mylk (10 fl oz) (soya or almond)
300g (10 oz) mushrooms
1 handful of green beans
1 carrot
25g (1 oz) walnuts
1tsp garlic powder
2tsp onion powder
3tbsp nutritional yeast (can be substituted with powdered vegetable stock)
Salt & pepper to taste

*additional water may be required depending on pasta used


  1. Soak the walnuts in boiling water
  2. Chop carrot, beans finely
  3. Roughly chop the mushrooms
  4. In a large pot, add the mushrooms (saving back two handfuls), dry fry until cooked through
  5. To a blender goblet add the soaked walnuts, cooked mushrooms, plant mylk, water, garlic and onion powders, salt and pepper.  Blend until smooth.
  6. Pour your blended liquid into a large pot, add your chopped carrots and beans and the uncooked mushrooms
  7. Put on a high heat and bring to the boil
  8. Add your pasta and lower heat to a high simmer
  9. Stir frequently to ensure pasta doesn’t stick to the bottom (add additional water in increments of 50 – 100ml if required)
  10. Cook until all liquid is absorbed by the pasta and the pasta is cooked and you’re left with a creamy thick sauce, stir through the nutritional yeast and serve

Watch me cook it!!!


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