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Mushroom & Mustard Pasta

Yields4 ServingsTotal Time20 mins

After guilt free, healthy comfort food? This is the pasta you've been waiting for...

 400 g wholemeal penne pasta (other shaped pasta will work but review cooking time required)
 2 tbsp apple cider vinegar
 500 g mushrooms (mixture of white and brown)
 1 onion
 4 cloves garlic
 200 g spinach leaves
 2 tbsp dijon mustard
 2 tbsp nutritional yeast
 1.50 cups soy milk
 Optional: Cracked pepper and paprika to serve
1

Bring 1.5L water to the boil in a large pot over high heat. Once boiling, add pasta and reduce heat to maintain a simmer. Cook for 13 minutes, stirring occasionally. Once pasta is firm to bite, remove from heat and drain in a colander.

2

While pasta is cooking, slice the mushrooms into ½ cm segments and peel and finely chop the onion and garlic. Warm a large frying pan over medium/high heat and add 2 Tbsp apple cider vinegar. When the vinegar starts to simmer, add the sliced mushrooms and cook for about 5 minutes, stirring occasionally. Next add the chopped onions, cooking for about 2 minutes. Add more apple cider vinegar 1 Tbsp at a time if the pan becomes too dry.

3

Next add the chopped garlic and spinach. Stir for 1-2 minutes until spinach starts to wilt, then remove from the heat.

4

Add the mustard and nutritional yeast to the pan, then pour over the soy milk and stir gently. It’s important that the pan is off the heat at this point so that the soy milk doesn’t get too hot and curdle! Once combined, stir the creamy mushroom sauce through the cooked pasta.

5

Serve in bowls with a dusting of cracked pepper and paprika if desired.

Nutrition Facts

Servings 4