Creamy Mushroom Pasta

From both health and environmental aspects, there are plenty of benefits to having a more plant-based diet. This recipe is an excellent example of how good plant-based can really taste, and since this meal is a pasta dish, it’s also an excellent pre- or post-training meal.

A more plant-focused diet, if well-balanced, is rich in antioxidants, as it tends to have a high greens content. Antioxidants help neutralize free radicals -which you get increased amount of from training. Read more about antioxidants and training here.

Switching even a few of your weekly meals to plant-based can have many health benefits. If you’re going for a 100% plant-based diet, remember there are certain considerations you’ll need to be mindful of, especially when combined with training. Therefore, always consult a nutritionist /dietitian for individual advice if unsure. 

  • 30 minutes
  • 4 servings
  • 580 calories


  •      1 shallot     
  •      1 garlic clove
  •       8.8 oz / 250g mushrooms champignon
  •       2 Tbsp olive oil
  •       14,11 oz / 400g vegetable cream
  •       1 mushroom broth dice
  •       1 tsp salt
  •       ¼ tsp ground black pepper
  •      12.4 oz / 350g pasta
  •       4.2 oz / 120g baby spinach
  •       ¼ cup / ½ dl finely chopped parsley


  1. Finely chop the shallot and garlic, divide the mushrooms into smaller pieces.
  2. Add oil to a frying pan and fry the onion soft on medium heat.
  3. Add the mushrooms and fry them golden, add the cream and let it simmer for a few minutes.
  4. Cook the pasta according to the packaging, stir together the pasta with the sauce and spinach before serving and top it with parsley.

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