Creamy mushroom and rocket pasta (dairy free and vegan)

Creamy mushroom and rocket pasta (dairy free and vegan)

Hi Friends,

Welcome back to another recipe post! So apparently I’ve been on a bit of a pasta kick as my last two recipe posts have both been pasta recipes (what can I say, breastfeeding  = carb life).

Today’s recipe is a super creamy and delicious mushroom and rocket pasta (arugula for those in the U.S.) and the best thing about it; it’s completely dairy free and vegan!

This pasta is super quick to whip up on a weeknight for a tasty dinner, leftovers would be great for lunch the next day. It’s quite versatile, you could really add in any veggies you want, I just happened to have the zucchini, rocket and green peas on hand and they worked great together, but feel free to adjust and use what you have (I’m all about that zero food waste life and using what you have!).

A note on the stock cube, I use one that is a ‘beef style’ stock cube but contains no animal ingredients these are pretty easy to find in your local supermarket, to keep this recipe plant based, double check you are buying stock cubes that contain no animal derived ingredients. I like to use the beef style stock cube over vegetable stock in this recipe as is compliments the mushrooms well and gives a richer flavour.

I do hope you give this recipe a go, let me know how you liked it either on Instagram or in the comments below, I’d love to hear from you.

Until next time folks, stay healthy and happy, cook from scratch and eat in good company.


Kiah xo

Creamy mushroom and rocket pasta (dairy free and vegan)

Enjoy a deliciously creamy pasta, sans cream! This recipe is 100% dairy free and vegan but you wouldn't know it from the taste, it is super creamy and flavourful packed with tasty mushrooms, rocket and zucchini!

Course Dinner, Lunch, Main Course
Cuisine Australian, Italian
Keyword Creamy vegan pasta, Dairy Free, mushroom pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people


  • 2/3 cup raw cashews prefferably soaked, see note
  • 1 cup dairy free milk I used almond
  • 1/3 cup nutritional yeast
  • 300 grams mushrooms sliced
  • 1 medium zucchini diced
  • 1 cup frozen green peas
  • 1 medium red onion diced
  • 3 cloves garlic minced
  • 1/2 cup white wine
  • 1 beef style stock cube ensure it contains no animal ingredients
  • 2 handfuls rocket (arugula)
  • 400 grams pasta of choice
  • 1 pinch salt and pepper to taste
  • 1 whole lemon


  1. Prepare all vegetables as per the ingredient list

  2. Add a pot of water (for pasta) to the stove to bring to boil

  3. In a nutribullet or high powered blender, add the cashews (preferably soaked, see note), almond milk and nutritional yeast, blend on high until it reaches a smooth creamy sauce consistancy

  4. Once the pot of water is boiling, cook pasta according to packet instructions

  5. In a large skillet, heat the olive oil over a medium heat

  6. Add the onion and mushrooms and saute for 5 minutes until onions are translucent and slightly golden

  7. Add the minced garlic and sauté for another 1-2 minutes

  8. Disolve the beef style stock cube in 1 cup boiling water

  9. Add the white wine and zucchini sauteing for a further couple of minutes, then add the disolved beef style stock and frozen peas, cook on medium for a further five minutes

  10. Add the cooked pasta and the fresh rocket leaves to the pan and stir well

  11. Add in the creamy cashew sauce and stir well to heat through

  12. Squeeze in the juice from the lemon and season with salt and pepper to taste

  13. Serve immediately and enjoy!

Recipe Notes

Soaking: It is best to soak the cashews in cold water for up to 8 hours for this recipe, however in a time crunch you can cover the cashews with boiling water prior to prepping any other ingredients for this recipe and drain just before adding them to the blender.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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