Vegan Creamy Herb Mushroom Pasta

Total time: : 25 minutes | Serve: : 3-4

Free recipe book of low carb, low calorie dinners for your good food days.

Slendier low carb, low calorie ebook

Get delicious low carb, low calorie recipes in this free Slendier recipe e-book today

Get your free recipe
eBook now


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 300g portobello or buttom mushrooms, sliced
  • 1 packet Slendier Edamame Bean Fettuccine
  • 1 large sprig oregano, leaves removed and chopped
  • 1 tablespoon tamari sauce
  • 250ml oat cream (or any other vegan cooking cream)
  • Large handful of chives, parsley, and basil, chopped
  • ½ teaspoon salt, or to taste
  • Pepper, to taste


  1. To a large shallow pan on medium-high heat, add in the olive oil, followed by the onions and garlic. Saute for a few minutes until the onions slightly brown and are fragrant.
  2. Add in the mushrooms and oregano sauteing for a few minutes until the mushrooms have reduced in size and have a bit of colour on them. About 7-8 minutes.
  3. In the meantime, bring a pot of water to a boil and cook the pasta as per packet instructions, but only cook to al dente, around 4 minutes.
  4. Add in the tamari, cream, herbs, and salt. Cook for 2 minutes and then toss in the cooked and drained pasta and mix well.
  5. Finish it off with some freshly cracked pepper and serve warm


➡️ more cooking videos on Slendier YouTube

Where you can buy Slendier products

Slendier products are available in the health food aisle of major supermarkets such as Coles, Foodworks, IGA and Woolworths throughout Australia and New Zealand.

From time to time you can also find our products online at

We sell all of Slendier products online here and offer free delivery for orders over $50 in metro areas.


Hear all the news from us first

Our newsletter is full of great recipes, new product information and useful articles. Sign up to become part of our Slendier family.