Creamy Vegan Mushroom Pasta

Creamy Vegan Mushroom Pasta

Feast your eyes on the best vegan pasta recipe to make when you don't feel like slaving away in the kitchen! Made with La Dee Da's dairy-free creamy mushroom sauce and other delicious ingredients, this is the perfect simple pasta recipe to make after a long day at work.


Vegan, Gluten-free
Serves 4


1 Tablespoon olive oil

1 Small yellow onion, diced

2 Cups diced mushrooms

2 Cloves garlic, minced

1-475ml Jar La Dee Da Savoury Mushroom Basil Sauce

1 Cup vegetable broth

1 Cup unsweetened almond milk

1-340g Box gluten-free fusilli pasta

2 Tablespoons nutritional yeast

¼ Teaspoon red pepper flakes

2 Handfuls fresh spinach

½ Cup frozen green peas

Salt and pepper to taste

Fresh basil, for serving


1. In a medium pot or dutch oven, heat the olive oil over medium-high heat. Add the onion and mushrooms with a pinch of salt and pepper, and cook until softenedabout 5-6 minutes. Add the garlic, and cook until fragrant, 1 minute longer.

2. Add the savoury mushroom basil sauce, vegetable broth, and almond milk and bring to a simmer.

3. Add the pasta, and cook for 8-10 minutes, stirring frequently until pasta is tender to your liking and liquid is absorbed.

4. Stir in the nutritional yeast, red pepper flakes, spinach, and green peas. Cook for 4-5 minutes longer, just until spinach is wilted and peas are cooked through. Season with salt and pepper to taste, and garnish with fresh basil to serve.

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