Pasta with Mushrooms and Soy Cream

Thick and long vegan pappardelle pasta with soy cream and champignon mushrooms - suitable for vegetarians and vegans, only 5% fat and the taste is great

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 1Serving/Unit


Pappardelle pasta, 100 g
Salt, 1 flat teaspoon
for cooking the pasta
Olive oil, 1 tablespoon
for frying
Onion, 1 medium unit
Garlic, 3 cloves
Champignon mushrooms, 6 average sizes
cut into cubes
Soy cream 5% fat, 125 ml
Mushroom soup powder, 1 flat teaspoon
Black pepper, 1 flat teaspoon
coarsely ground
Salt, 1/2 flat teaspoon
Ground nutmeg, 1 pinch
Water, as needed


1. Boil the pasta in water with salt until softened (not too much) and strain the liquids.
2. In a pan, heat the olive oil and fry the onion and garlic (until the onion is translucent). Add the mushrooms and mix.
3. Add the soy cream, mushroom soup powder (for certification), black pepper, salt (do not overdo it because the mushroom soup powder is already salty) and nutmeg.
4. Check the flavors and pour over the cooked pappardelle pasta.
5. Bon appetite (:

The preparation method also includes frying. The spices in the recipe are according to personal taste. When boiling pasta: 1 liter of water + 1 teaspoon of salt per 100 g of pasta. If you want to make a whole package of pasta then use 500 ml of soy cream. If you are looking to make a delicious and vegan pasta without a high fat intake - this recipe is for you.

Nutritional Values Serving/Unit 100 Grams
Calories 678 cal 122 cal
Proteins 22 g 4 g
Carbohydrates 108 g 20 g
Fat 19 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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Pasta with Mushrooms and Soy Cream
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