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Creamy Mushroom & Herb Pasta

Total time: 25 minutes

Serve: 3-4

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 300g portobello or button 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 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.


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