Creamy Mushroom Pasta

I hosted a potluck recently (my favourite get together of all time!!!) and Robin came over early to prepare her dish. She was making something I had never had before and I was very intrigued. She always makes delicious food and I was excited to eat it. It was a take on a tuna pasta dish, but veganized. I had a biteful and loved it!!! Sadly, this doesn’t turn out well. As I was rummaging in the cupboard above the counter where her dish was sitting, I knocked over a glass spice jar and it shattered all over the counter. :( We had to throw all of her wonderful food out. I felt awful! And didn’t even have all of the ingredients to recreate her dish. She was very diplomatic of course and insisted my spice jar had in fact jumped from the cupboard. Ah friends. There is a happy ending though! She did make a new pasta dish with some leftover sunflower cheeeze I had and it was very delicious =) Maybe even better than the first dish!

One of the ingredients she had leftover from the creation was vegan mushroom soup which I have never had. I thought I would attempt to recreate her initial dish. In the process, I added some things and switched it up a bit and in the end, it actually reminded me of the supper my father-in-law made the first time I had supper at my husband’s (then boyfriend) house. So this is a tribute to Tony and his creamy mushroom pasta.

Creamy Mushroom Pasta (serves 4 – 6)

2 cups of your favourite noodles (I used Tinkyada – my fav gluten-free rice noodles)

1.5 cups cooked chickpeas (or 1 can), mashed with a potato masher

2 cups of mushrooms, sliced

2 cloves of garlic, minced

1 cup of broccoli, chopped into bite-size pieces

3/4 cup of peas

1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup)

4 tbsp of nutritional yeast

1 tsp of herbamere seasoning (or sea salt)

1/2 tsp of pepper

a handful of daiya mozza-style cheese (optional)

Bring a pot of lightly salted water to a boil on the stove and add your noodles and cook according to the package directions. While it’s cooking, heat up a wok and add a bit of olive oil and add the mushrooms & garlic to sautée. Once the mushrooms have softened, add the broccoli and sautée until it turns bright green. Then add your peas and mashed chickpeas and broth and bring this to a boil. Once it’s boiling, lower the heat to medium and add the nutritional yeast, salt & pepper. Add the cook noodles and daiya if using and stir it up.

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