mushroom pasta

Healthy Mushroom Pasta

Recipe from Back to the Roots.
Course Main dish
Cuisine American
Keyword creamy mushroom pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 461kcal


  • 1 pound spaghetti
  • 1 cup onion minced
  • 1/4 cup butter
  • 1 clove garlic minced
  • 3 cups milk
  • 2 Tbsp nutritional yeast
  • 1/4 cup tomato paste
  • 5 ounces oyster mushrooms
  • 1/4 bunch parsley
  • 1 tsp sea salt to taste
  • pepper to taste


  • Boil pasta according to package directions.
  • While the pasta cooks, saute onion in 2 Tbsp butter or oil with 1 tsp of salt until soft.
  • Add in minced garlic and saute for an additional 2 minutes.
  • In a blender, pour in the hot onion and garlic, milk, nutritional yeast, and tomato paste. Blend until fully combined. You could also use a stick blender for this!
  • Heat mixture over medium low heat until hot.
  • While sauce is heating, saute the mushrooms in the other 2 Tbsp butter or oil with a touch of salt, until browned.
  • Toss the pasta with the sauce and mushrooms, garnish with parsley.


Gluten-free - use brown rice or corn pasta
Keto/grain-free - use zucchini noodles


Calories: 461kcal | Carbohydrates: 69g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 217mg | Potassium: 641mg | Fiber: 4g | Sugar: 10g | Vitamin A: 810IU | Vitamin C: 7.7mg | Calcium: 169mg | Iron: 2mg