Creamy mushroom pasta in 30 minutes

This creamy mushroom pasta is the ultimate cosy dinner for two- comforting, nourishing and incredibly budget-friendly at just over £1 per portion. It’s the kind of dish that feels indulgent enough for a special evening, yet simple enough to whip up without any stress. Perfect for a relaxed Saturday date night in, it brings all the warmth and satisfaction of a restaurant meal straight to your own kitchen.

One of the secrets to its luxuriously silky sauce is silken tofu, a clever swap used by Dr Rupy to create that rich, creamy texture without relying on heavy cream. Not only does it blend seamlessly into the sauce for a smooth finish, but it also adds a generous boost of plant-based protein, making the dish both filling and balanced. Combined with savoury mushrooms and perfectly cooked pasta, it delivers deep, earthy flavours with every bite.

Despite its impressive taste and texture, this dish is wonderfully quick to make. It takes less than 30 minutes to prepare, with just 10 to 20 minutes of cooking time, meaning you can have dinner on the table in under an hour. That makes it ideal for evenings when you want something special without spending hours in the kitchen.

Each serving provides 743 kcal, 28g protein, 53g carbohydrate (of which 7g sugars), 14g fat (of which 2g saturates), 12g fibre and 1.2g salt- a satisfying balance that keeps you comfortably full. Creamy, wholesome and effortlessly elegant, this mushroom pasta proves that a healthy meal can still feel like a treat.

Creamy mushroom pasta- ingredient list!
200g/7oz baby leaf spinach (or frozen spinach, see Recipe Tip) 150g/5½oz wholewheat tagliatelle (or spaghetti) olive oil for frying 1 large leek, thinly sliced
150g/5½oz silken tofu, 200g/7oz mushrooms, thickly cut garlic cloves, and crushed
Salt, freshly ground black pepper, and 1 tablespoon light soy sauce

Creamy mushroom pasta- step by step ingredient guide!

Step 1
Bring a large saucepan of generously salted water to the boil, then add the pasta and cook for around 10 minutes, or according to the packet instructions, until al dente - tender but still with a slight bite. Before draining, carefully scoop out a mugful of the starchy cooking water and set it aside. Drain the pasta well, keeping the reserved water to help loosen and emulsify the sauce later if needed.

Step 2
Meanwhile, heat a splash of olive oil in a large frying pan over a medium heat. Add the leeks with a small pinch of salt and cook gently for about 5 minutes, stirring occasionally, until softened and lightly sweetened but not browned. Once tender, spoon them into a bowl and set aside while you prepare the rest of the dish.

Step 3
Add a little more olive oil to the pan and increase the heat to medium-high. Tip in the spinach and cook for 1-2 minutes, stirring, until just wilted and reduced in volume. Transfer the spinach to a plate lined with kitchen paper, then place another sheet on top and gently press to squeeze out as much excess moisture as possible. This helps prevent the sauce from becoming watery and keeps it beautifully creamy.

Step 4
Heat another splash of olive oil in the same frying pan, then add the mushrooms in an even layer. Cook over a high heat, allowing them to sizzle and release their moisture, stirring occasionally, until they become softened, golden and nicely caramelised at the edges. Once richly coloured, stir in the garlic and cook for a further couple of minutes until fragrant, being careful not to let it burn. Return the softened leeks and squeezed spinach to the pan, tossing everything together so the flavours combine beautifully.

Step 5
Place the silken tofu and soy sauce into a tall jug and add 3 tablespoons of the reserved pasta cooking water. Using a stick blender, blitz until completely smooth and silky, creating a creamy, pourable sauce. Pour the blended sauce into the pan with the mushroom mixture, stirring well to coat the vegetables evenly and allow everything to gently warm through.

Step 6
Add the drained pasta straight into the pan with the creamy mushroom and tofu sauce. Toss everything together thoroughly, ensuring the pasta is well coated and glossy. If the sauce feels a little thick, add a splash more of the reserved pasta water to loosen it to your desired consistency. Taste and season with freshly ground black pepper and a little extra salt if needed. Serve immediately while hot and creamy, dividing between two bowls for a comforting, satisfying finish.

Creamy mushroom pasta- recipe tips!

Wholewheat pasta contains at least twice the fibre of regular white pasta, making it a more filling and nutritionally robust choice. The higher fibre content supports digestion and helps keep you feeling satisfied for longer. It also has a slightly rougher, more textured surface compared to refined pasta, which allows sauces to cling more effectively. This means every strand or shape is better coated, giving you more flavour in every bite and helping the creamy mushroom sauce really shine.

Resist the temptation to season the mushrooms at the start of cooking. Adding salt too early draws out their moisture, causing them to release liquid and steam in the pan rather than fry. For beautifully golden, caramelised mushrooms with deep, savoury flavour, cook them over a high heat without salt first, allowing the moisture to evaporate and the edges to brown. Season only towards the end of cooking, once they’re nicely coloured and concentrated in flavour.

You can absolutely use frozen spinach instead of fresh. Just make sure it’s fully defrosted before cooking. Once thawed, place it between sheets of kitchen paper (or in a clean tea towel) and squeeze out as much excess moisture as possible. Removing the water is key- it prevents the sauce from becoming diluted and helps keep the final dish rich, creamy and well balanced when you add the spinach back into the pan.

If tagliatelle isn’t available, don’t worry - you can easily swap in other shapes. Penne, fusilli, or spaghetti all work beautifully, as long as you choose wholewheat varieties to keep the dish high in fibre and nutritious. The slightly rough texture of wholewheat pasta helps the creamy mushroom sauce cling to every piece, no matter the shape, ensuring each mouthful is full of flavour.