Tag Archives: Plant-based Recipes

Creamy dreamy mushroom pasta

Hello Darlings!

Here comes another quick and easy recipe because those are my favorites. Whether you are into mushrooms or not, most likely you will love this dish. I am so sure about that because I used to hate mushrooms for decades, yet this pasta and my mushroom risotto have became staples in my diet.

Pasta in general is one of my go-to meals, so you can expect to see many accompanying sauce recipes on this blog. Let’s begin with this creamy mushroom spaghetti that is perfect for a weeknight when you get home and just want to make something quick but fresh.

plant-based mushroom cream sauce with pasta

Now let’s see the ingredients!

  • 1 medium-sized onion
  • 2 cloves of garlic
  • 1 tablespoon of olive oil or water
  • 450 gr agaricus mushrooms (or similar)
  • 100 gr soaked cashews (soak for 1 hour)
  • 1 cup of clean water (2.5 dl)
  • Optional: 0.5 cup of oat cooking cream (1.25 dl, I used The Bridge)
  • 200 gr pasta (I used spinach spaghetti)
  • Optional: handful of spinach
  • 0.5 teaspoon of rosemary powder
  • 0.5 teaspoon marjaram powder
  • 0.5 teaspoon of coriander powder
  • 0.25 teaspoon of nutmeg
  • 0.25 teaspoon of cayenne (or more if you can handle it)
  • 0.25 teaspoon of chilli powder (or more if you can handle it)
  • Salt to taste (0.5-1 teaspoon)


  • Finely slice and sautee onion and garlic in a little olive oil or water until it becomes soft (5-10 minutes).
  • Finely slice the mushrooms and add them to the onions. Sautee the mixture further until the mushrooms soften, shrink and release their juices. This should take a few minutes.
  • While your onions/mushrooms are frying, drain the soaked cashews and blend them with 1 cup of water till smooth. Add this liquid to the mixture.
  • At this point you can also add 0.5 cup oat cooking cream – I recommend this for extra creaminess.
  • Lastly add all the spices and let the sauce simmer for a 2-3 minutes.
  • If you want to add some fresh spinach leafs for more nutrients, now is the time to mix them in.
  • While working on the sauce boil some water in another pot and cook your pasta in it. I used a handmade spinach spaghetti which took only 5 minutes to cook.


You can always replace the powdered spices with the fresh herbs, or just throw in some extra fresh herbs. I believe that rosemary and mushrooms make a divine combination.



[This recipe makes 4 small or 2 big portions.]

Easy peasy green pea soup with a hint of mint

Hello Darlings!

It’s been cold and snowy where I live, so I am still having my creamy soup phase. How today’s lunch idea started was I had some leftover mint leaves that I wanted to use (zero waste, baby), then I remembered that I also had some frozen green peas, so I decided to make this beautiful green soup.

It’s a very easy dish that you can prepare in 15 minutes or less, so perfect for those days when you are busy or just can’t be bothered.

plant-based creamy minty green pea soup

Now let’s see the ingredients!

  • 1 medium-sized onion
  • 2 tablespoons of olive oil or water
  • 3 cups of vegetable broth (I used Rapunzel cubes)
  • 400 grams of frozen or canned green peas
  • A handful of fresh parsley chopped (~15 gr)
  • A handful of fresh mint leaves chopped (~15 gr)
  • A pinch of white pepper
  • A pinch of nutmeg
  • Salt to taste
  • Topping of your choice (I used mushrooms today)


  • Finely slice and sautee onion in a little olive oil or water until it becomes soft (5-10 minutes).
  • Add 3 cups of vegetable broth to the onion and bring to boil.
  • Add the frozen green peas, reduce heat and simmer for a few minutes until peas get warm.
  • Add the finely chopped parsley, mint, pepper, nutmeg and optionally salt.
  • Remove from heat and blend till everything is smooth.


I added some sauteed mushrooms on top for an additional vitamin D boost, which we all need in these dark days.
Note: not every type of mushroom is rich in vitamin D, check the packaging.

Yumm! 😊

[This recipe makes 4 small (entry) or 2 big (main dish) portions.]