5-ingredient Creamy Mushroom Pasta

Serves: 2 | Prepping Time: ~ 35 mins. |

Nutrition Information (per serving)

  • Calories: 756 kcal
  • Carbs: 91.8g.
  • Fat: 35.1g.
  • Protein: 34.9g.
  • Fiber: 13.2g.
  • Sugar: 8.2g.



  • [200 g.] 2 cups whole wheat pasta
  • [140 g.] 2 cups mushrooms (chopped)
  • [130 g.] ½ cup cashew butter
  • [40 g.] 4 tbsp. nutritional yeast
  • 3 cloves garlic (finely minced)
  • ¼ cup water

Optional Toppings:

  • Basil leaves
  • Ground black pepper


Total number of groceries: 5


  1. Cook the pasta according to package instructions and set it aside afterwards.
  2. Put a non-stick deep frying pan over medium high heat and add the mushrooms, minced garlic and the ¼ cup of water.
  3. Stir fry the mushrooms until the mushrooms cook in their own liquid and most of the liquid has evaporated.
  4. Add the cashew butter and nutritional yeast to the mushrooms while stirring continuedly, until everything is well combined and heated through.
  5. Divide the pasta over two plates, add half of the creamy mushroom sauce to each plate and serve with the optional basil leaves and black pepper and enjoy!
  6. Store the mushroom pasta in the fridge, using an airtight container and consume within 3 days. Store the mushroom pasta in the freezer, for a maximum of 30 days and thaw at room temperature. Use a microwave, toaster oven, or frying pan to reheat the mushroom pasta.


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