Creamy Mushroom and Sage Pasta

Creamy Mushroom and Sage Pasta

This 'creamy' mushroom and sage pasta is a staple dinner of ours. It is so quick and easy to make. Not to mention that it is so flavourful and absolutely packed with nutrients.

We used a gluten free quinoa and amaranth pasta but you can use any pasta you like. To top, we've kept it simple with sprouts, salt, pepper, a sprinkle of vegan hemp seed parmesan and a light drizzle of truffle oil.

Serves 2
  • Pasta
    • Gluten-free Pasta, 150g (Amaranth/Quinoa Spaghetti)
    • Olive Oil, 1 tbsp
    • Shallot, 1 pc (chopped)
    • Fresh Sage Leaves, 1 handful
    • Mushrooms, 150g (sliced)
    • Himalayan Salt, 1/4 tsp
  • Cheesy Sauce
    • Cashews, 1/2 cup (soaked for 2-3 hours)
    • Filtered Water, 1/3 cup
    • Nutritional Yeast, 1 1/2 tbsp
    • Paprika, 1/2 tsp
    • Mushroom Blend, 1 tsp 
    • Himalayan Salt, 1/2 tsp
  • Toppings
    • Truffle-infused Olive Oil
    • Sprouts
    • Hemp Parmesan
    • Salt & Pepper
  1. Prepare pasta according to packet instructions.
  2. Meanwhile, heat olive oil and saute onion for approximately 5 minutes.
  3. Add sage leaves and mushrooms. Mix well and reduce heat.
  4. Whilst mushrooms are on low heat, prepare the cheesy sauce. Combine all ingredient in a high-speed blender. Blend until smooth and creamy. Add a little more water if necessary or until desired consistency is achieved.
  5. Stir cheesy sauce through the mushroom mix and then add to cooked pasta.
  6. Serve with your favourite Coconut Bowls and top with fresh sprouts, hemp parmsesana nd a drizzle of truffle oil (optional).



This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.



Back to blog