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Creamy Mushroom Penne

A quick & easy dinner idea that's bound to be the crowd fav. Deliciously creamy, this one is for all those nights where you just want to indulge in some warm, hearty comfort food
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 people
Calories 402kcal

Ingredients

  • 250 g penne pasta wholegrain or made form legumes
  • 4 c portobello and swiss mushroom sliced
  • 2 tbsp coconut oil
  • 4 cloves garlic crushed
  • 1 large onion finely diced
  • 2 spring onion

Sauce

  • 1/4 tsp liquid smoke
  • 2 c pasta cooking water
  • 1/2 c cashews soaked overnight
  • 1 clove garlic
  • 1 tsp sea salt
  • cracked pepper to taste or 1 drop black pepper or 1 drop rosemary thyme oil

To Serve

  • 4 handfulls rocket
  • cashew parmesan

Instructions

  • Place pasta in a saucepan and fill with water until fully submerged. Cook over medium heat until the pasta is al dente (appx 7min). Take off the heat and drain out water (put aside to be used in the sauce later). Rinse thoroughly with cold water.
  • Add coconut oil to a non stick pan over medium heat. Fry off onions until translucent before putting in the garlic. Once the garlic has slightly browned, pop in the mushrooms and spring onion. Cook for a further 2-3 minutes
  • While the mushrooms are cooking add the sauce ingredients into a blender and blend until smooth and creamy. Add into the mushrooms and cook for 2 mins
  • Fold the pasta gently into the sauce and mushrooms to combine.
  • Serve with rocket and cashew parmesan

Notes

  • As per the cooking instructions for the Pulse pasta, to stop it from going "gluggy" make sure to be gentle. Wash the pasta under cold water after cooking 
  • You can replace the rocket with spinach

Nutrition

Calories: 402kcal | Carbohydrates: 57g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Sodium: 591mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2.1mg