Creamy Mushroom & Spinach Pasta

Feel Good Recipes

Make this tasty pasta dish on the days you are craving a great big bowl of comfort. It has a huge range of flavours from the spicy chilli and the popping mustard seeds to the creamy nutty sauce. Comfort food doesn’t always have to be unhealthy!

Serves 2


1 cup cashews
500 ml plant-based milk
Juice of 1 lemon
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/8 tsp salt
1/2 tsp pepper

500g whole wheat pasta
1/2 white onion
2 cup button mushrooms
1 fresh chilli
1 handful coriander
1 tbsp mustard seeds
2 garlic cloves
1 tsp cumin
1 tsp paprika
2 tbsp soy sauce


1. To make the sauce, simply add all of the sauce ingredients into a food processor and whizz until the cashews have broken down, set aside whilst making the rest of the dish
2. Bring a large saucepan to the boil with a pinch of salt, once the water has boiled cook the pasta until al dente – approx 8 mins for whole wheat pasta. Once cooked drain, rinse and leave in the sauce pan – leave approx 1/2 cup pasta water in the saucepan with the pasta (the starch in the water will help to thicken the sauce)
3. Heat a large non-stick frying pan with a small amount of rapeseed oil. Finely dice the onion, garlic, chilli, mustard seeds and coriander stalks, fry on a low heat for 5 minutes
4. Add the cumin and paprika – also adding water to the pan as you go
5. Slice the mushrooms and add to the frying pan along with the soy sauce, mix all of those delicious flavours together until the mushrooms have softened (don’t let the pan get too dry – keep adding water when necessary, it’s a lot healthier to add water then oil)
6. Now it’s time to add the cashew sauce to the frying pan, simmer for 5 minutes until the sauce has heated through and it has began to thicken
7. Add the pasta to the saucepan and the chopped coriander leaves, mix well with the sauce on a low heat for 1-2 minutes.
8. Serve & Enjoy!

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