This green pea and mushroom pasta 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.

Make vegan creamy green pea and mushroom pasta

You can make this dish vegan by using egg free pasta, vegan cream and parmesan. You can make it also gluten free by choosing quinoa, lentil, rice or other GF pasta. Just bear in mind that the cooking time might be different if using a different type of pasta.

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. Saute 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.
Saute mushrooms

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 so that the cooking process is not interrupted.

Add pasta and cook together

3. When the pasta is almost done, add the rest of the ingredients (except parmesan, if using). Cook until pasta is done and the sauce becomes nice and creamy. Add more boiling water if necessary.

Add the rest of the ingredients

Why would you like this recipe? Because it’s quick, cheap, made with simple ingredients and yet very delicious!

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 or freeze it for a longer time if you wish so.

If you make this easy green pea and mushroom pasta recipe and have any questions, let me know. I would love to see some photos with the pasta you cooked using this recipe. Leave a comment, rate or share it ?

Green pea and mushroom pasta topped with grated parmesan

Green Pea and Mushroom Pasta

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 diced onion
  • 2 minced garlic cloves
  • 250 g sliced mushrooms
  • 200 g fusilli pasta
  • 1 tsp salt
  • 3 tbsp nutritional yeast
  • ½ tsp ground black pepper
  • 1 tsp dried thyme use fresh if you have
  • 1 tsp dried basil use fresh if you have
  • 100 g green peas fresh or frozen
  • 100 ml cream I used soy cream
  • grated (vegan) parmesan optional


  • Pour 3 cups of water in a pot and bring it to a boil;
  • In the meantime, heat a large pan or wok and add the olive oil; when the oil is hot, add the diced onion and and the minced garlic and fry for about 2 minutes over medium heat; keep stirring to prevent burning;
  • Add the mushrooms with salt, pepper and dried herbs and cook them for 3-4 minutes;
  • Add 1 cup of hot water and the pasta; cook it over low heat until the water is absorbed;
  • Add another cup of hot water and let it cook again until the water is absorbed;
  • Add the green peas, (vegan) cream and the nutritional yeast and let them cook on medium heat until the pasta is al-dente; add more hot water if necessary;
  • When the pasta is done, put it on plates, add grated parmesan (if using) on top and enjoy!


  1. Cook the pasta on low heat and add water gradually so that more starch is released;
  2. Add hot water to the pasta to not interrupt the cooking process;
  3. In case you need to store the pasta, use an air tight container and keep it in the fridge.
Keyword green peas, mushrooms, vegetable pasta

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