Creamy mushroom pasta with parsley

Vanlife recipes mushroom pasta

My favorite mushroom pasta

Okay, so I’m not very much of a mushroom person, but I have to admit that this mushroom pasta is absolutely delicious!

It’s not only tastes amazing, it’s pretty easy to make as well. And if you live in a country such as Sweden where you can pick your own mushrooms, I really recommend to do it!

Creamy mushroom pasta with parsley

Delicious, creamy pasta with chanterelles and parsley perfectly suited for the autumn and winter.

  • 200 g pasta of your choice
  • 200 g chanterelles
  • 400 ml soy cream
  • 2 garlic cloves
  • 1 onion
  • 50 g fresh spinach
  • 0.5 pot parsley
  • 200 ml vegan parmesan I used a parmesan from Violife
  • the juice from half a lemon *
  • salt
  • pepper
  1. Cook the pasta as instructed on the package.
  2. Chop the onion and garlic and fry until the onion is soft.
  3. Rinse and cut the chanterelles into smaller pieces and fry with the onion until most of the liquid is gone.
  4. Shred the parmesan and chop the parsley.
  5. Add cream, parsley, parmesan and lemon to the pan and simmer for about 5 minutes.
  6. Add the spinach and simmer for a few more minutes.
  7. Taste with salt and pepper
  8. Serve directly and top with a little parmesan.

*If your lemon is very sour, start with a bit less and add more if needed.

mushroom pasta recipe, vegan mushroom pasta, vegan pasta, vegan recipe

Are you looking for more recipes? Check out the category recipes or my other blog, Wonder Vegan!

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