Creamy Mushroom Pappardelle

Serves: 2-3 people
Prep: 25 mins

This plant focused recipe uses our nutritional yeast (nooch) for a rich, cheesy flavour — without any dairy.

Recipe tip: Quick, easy and comforting, it will make a perfect weeknight dinner, ready in less than 30 minutes.

What you’ll need:

• 250g pappardelle pasta

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 250g mixed mushrooms (chestnut, oyster, or button), sliced

• 1 tbsp Marigold Liquid Aminos or tamari (adds umami)

• 1/2 cup full-fat coconut milk or unsweetened oat milk

• 1/2 cup of our nutritional yeast (nooch)

• 1 tsp Dijon mustard (optional, adds depth)

• 1/2 tsp dried thyme (or fresh if available)

• Salt and black pepper, to taste

• Chopped parsley, to garnish

• Lemon zest or a squeeze of lemon (optional)

How to do it:

1. Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions. Reserve ½ cup of the pasta water before draining.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent. Add the garlic and cook for another minute.

3. Add the sliced mushrooms and a pinch of salt. Cook for about 7–10 minutes until they release their moisture and start to brown. Stir in the soy sauce and thyme.

4. Lower the heat. Stir in the coconut milk (or oat milk), nutritional yeast, and Dijon mustard. Simmer for 2–3 minutes. Add a bit of reserved pasta water to loosen the sauce if needed.

5. Add the drained pasta to the skillet and toss to coat in the sauce. Season generously with black pepper and adjust salt to taste. Add more nooch if you want it cheesier. Serve topped with fresh parsley, a bit of lemon zest, and extra nutritional yeast for a fabulous supper dish.

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