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Creamy sun-dried tomato and mushroom pasta

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Plant-based creamy mushroom pasta with sundried tomatoes offers numerous health benefits thanks to its nutrient-rich ingredients. This dish is very easy to make and a type of dish that you can get creative by adding in ingredients like olives or capsicum.

Firstly, mushrooms are a key component of this dish and are packed with essential nutrients. They are a great source of B vitamins, such as riboflavin and niacin, which are important for energy production and maintaining healthy skin. Additionally, mushrooms contain selenium, an antioxidant mineral that supports immune function and helps protect cells from damage.

Garlic, another star ingredient, not only adds flavour to the dish but also provides several health benefits. It possesses antibacterial and antiviral properties, helping to boost the immune system and fight off infections. Garlic is also known to have cardiovascular benefits, as it can lower blood pressure and cholesterol levels.

Spinach, which can be added as a fresh ingredient to this pasta dish, is a nutrient powerhouse. It is rich in vitamins A, C, and K, as well as iron and magnesium. These nutrients contribute to maintaining healthy bones, supporting eye health, boosting the immune system, and promoting proper blood clotting.

Overall, this plant-based creamy mushroom pasta with sundried tomatoes provides a well-rounded meal that combines the health benefits of mushrooms, garlic, spinach, and other nutritious ingredients. It is a delicious way to incorporate various essential nutrients into your diet while enjoying a flavorful and satisfying dish.

Creamy Mushroom Pasta

Catherine BarclayCatherine Barclay
Plant-based creamy mushroom pasta with sundried tomatoes is a delicious and satisfying dish that combines the earthy flavors of mushrooms with the tanginess of sundried tomatoes. This vegan-friendly version of the classic pasta dish is made with a creamy plant-based sauce instead of dairy, giving it a rich and velvety texture.
Course Main Course
Servings 4 servings


  • 150 grams whole wheat penne pasta
  • 250 grams button mushrooms sliced
  • 1 lrg brown onion diced
  • ½ cup oil-free sun-dried tomatoes diced
  • 3 cloves garlic
  • cups plant milk
  • 1 tsp dijon mustard
  • 1 tsp smoked paprika
  • cup vegetable stock
  • ¼ cup nutritional yeast
  • 1 tsp mixed italian dried herbs
  • 2 cups baby spinach


  • Cook pasta as per package instructions until it is al dente.
  • In a large frying pan, saute with a little water the diced onion and garlic until the onion is transparent. Add the mushroom and continue to saute, adding small amounts of water to prevent sticking, for a further 7 minutes.
  • Add the sun-dried tomatoes, saute for one minute.
  • Add the plant milk, stock and nutritional yeast, mustard, paprika and Italian herb. Stir to combine.
  • Little simmer for 4 minutes, at this point the sauce should thicken. If it doesn't add one tablespoon of cornflour mixed with ¼ cup of plant milk to the mixture.
  • Drain the pasta and add the mushroom mix to the pasta, stir to combine.
  • Stir in the spinach and stir as it wilts. Remove from heat and serve.
Keyword mushrooms, oil free, sundried tomatoes, vegan, wfpb, whole wheat pasta
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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