Photo of Cremini Mushroom Pasta


Cremini Mushroom Pasta

Impress your guests with this simple, delicious and oh-so-mmm dairy-free pasta dish.


30 min

Serving size






  1. Prepare pasta according to package directions.
  2. In a large skillet over medium heat, disperse olive oil. Add garlic, shallots, mushrooms and a pinch of salt and pepper. Stir occasionally until mushrooms are tender, then reduce heat to low.
  3. Add flour over the mushrooms and stir for one minute allowing them to coat. Bring heat up to medium-high.
  4. Add Silk and stir occasionally until the sauce thickens.
  5. Remove skillet from heat and stir in nutritional yeast and peas. Wait until peas are heated to serve.
  6. Add the pasta to the mushroom sauce and toss to coat and serve.
  7. Garnish with parsley if desired.


  • 1 LB fettucine or linguine

  • 1/4 cup olive oil

  • 5 cloves garlic, minced

  • 2/3 cup shallots, finely chopped

  • 7 cups cremini mushrooms, sliced

  • 3 tbsp unbleached all-purpose flour

  • 3 cups Silk Unsweet Almondmilk

  • 1 tbsp nutritional yeast

  • 2 cups frozen peas, thawed

  • Salt and pepper

  • 1/3 cup fresh parsley, chopped (optional)