*NOTE: This recipe was published in September 2020 and updated in May 2021. The recipe was veganized by removing parmesan from the ingredients list; photos and text were changed accordingly.

This green pea mushroom pasta served with a creamy white sauce is the perfect dish for when you want a light meal, but you’re not in the mood for another salad. It’s a low-fat dish and super easy to make.

Although green peas and mushrooms make a good combination, this is a versatile dish, so feel free to replace them with other vegetables you like (or with what’s left in the fridge ????).

Frozen peas are as good as fresh since the freezing process helps in preserving their nutritional value. So, even if fresh green peas are available only in early summer, you can still enjoy them all year long without worrying about their quality.

I cooked this pasta slowly, over low heat. And I added the water gradually because the pasta releases the starch when the water is absorbed completely. And the more starch released, the creamier the pasta gets! Of course, the cream played well its role here too; and the nutritional yeast added a nice cheesy taste. And by the way, I used soy cream and it’s just as good as any diary product.

What pasta should I use?

I chose fusilli pasta for this dish, but any other different shape of pasta would work too. Farfalle, linguine, penne, shells, it doesn’t matter, just consider their cooking time.

A few tips on how to cook pasta

  • The classic way to cook pasta is to boil it separately then add it to the sauce. But when you have a sauce that’s rather liquid than creamy, it’s better to cook them together. When you add hot water gradually, the pasta releases more starch and the sauce will thicken up. Which allows you not to use additional starch.
  • Don’t overcook it! The healthy way to eat pasta is by cooking it al-dente. Overcooked pasta has a higher glycemic index, therefore it’s digested and absorbed too fast.
  • The cooking time listed on package is a good indicator, but your taste will tell you exactly the pasta’s doneness level. When you taste the pasta and it’s a bit chewy, then it’s perfectly cooked, al-dente, how the Italians call it (translated “to the tooth”).

How to cook green pea and mushroom pasta

  1. Sauté garlic and onion in a big sauce pan or a wok then add the sliced mushrooms, herbs, ground pepper and salt. Cook for about 3 minutes over medium heat.
Mushrooms cooked in a wok with garlic and onion

2. Add hot water and pasta and cook over medium-low heat until the water is absorbed. Continue adding boiling water gradually. It’s important to use hot water instead of cold water to not interrupt the cooking process.

Pasta cooked with mushrooms in a wok

3. When the pasta is almost done, add the rest of the ingredients. Cook until pasta is done and the sauce is creamy. Add more boiling water if necessary.

Fusili pasta cooked with mushrooms, green peas, nutritional yeast and soy cream

When pasta is cooked, turn off the heat, transfer to serving plates and enjoy! You can sprinkle over some nutritional yeast if you wish.

Green pea mushroom pasta served with creamy sauce

Can I store cooked pasta?

Although I’m not a big fan of serving cooked pasta the other day, sometimes there’s too much left and obviously I don’t want to throw it away. You can keep it in the fridge in a tight lid container for one or two days if needed.

Other vegan pasta recipes you might like

If you like this green pea mushroom pasta with creamy sauce recipe, please rate it or leave a comment below; I’d love to know your feedback ????. And, if you prepare it, you can post a photo and tag Choose Tasty either on Instagram, or on Facebook

Mushroom green pea vegan pasta

Green Pea Mushroom Pasta | With Creamy White Sauce

This dish is so simple and yet so delicious. Mushrooms and green peas make a very good vegetables blend and, when combined with a creamy sauce, they make an excellent pasta dish. You can prepare it in just half an hour and it can be easily made vegan.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 2 servings


  • 2 tbsp olive oil
  • 1 small onion diced
  • 3-4 garlic cloves minced
  • 250 g brown Champignon mushrooms sliced
  • 200 g fusilli pasta
  • 1 tsp salt
  • 3 tbsp nutritional yeast
  • ½ tsp ground black pepper
  • ½ tsp dried thyme or fresh (1 tsp)
  • ½ tsp dried basil or fresh (1 tsp)
  • 100 g green peas fresh or frozen
  • 150 ml soy cream or other unsweetened vegan cream


  • Pour 3 cups of water in a pot and bring it to a boil;
  • In the meantime, heat a large pan or a wok and add the olive oil; when the oil is hot, add the diced onion and and the minced garlic and sauté for about 2 minutes over medium heat; keep stirring to prevent burning;
  • Add mushrooms, salt, ground pepper, and dried herbs and cook for 3-4 minutes;
  • Pour in 1 cup of hot water and add pasta; cook over low heat until water is absorbed;
  • Add another cup of hot water and cook until water is absorbed again;
  • Add green peas, soy cream and nutritional yeast; cook over medium heat until the pasta is al-dente; add more hot water if necessary;
  • When the pasta is done, transfer on serving plates, sprinkle some nutritional yeast on top, if you wish, and enjoy!


  1. If you’re trying to avoid oil, sauté garlic and onion in 200 ml water.
  2. Cook the pasta on low heat and add water gradually so that more starch is released.
  3. Add hot water to the pasta to not interrupt the cooking process.
  4. In case you need to store the pasta, use an air tight container and keep it in the fridge.
Keyword creamy white sauce, pasta with creamy sauce, vegan pasta recipe

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