Creamy Spinach and Mushroom Pasta


Conchiglie or Gnocchi

3 tbsp butter



1/4 litre Dairy Free Milk (I used Oat milk)

2 tbsp flour

Generous Sprinkling of Nutritional Yeast

2 tsp Season-all

2 tsp Soy Sauce

1 Vegetable Stock Cube

Salt and Pepper

Handful of Spinach


  • Put the pasta on to boil in a large pan according to instructions.
  • In a separate pan, melt the butter with the garlic then add the mushrooms and cook until soft.
  • Pour in the milk then add the flour, nooch and season-all and crumbled stock cube and whisk quickly so no lumps form.
  • Continue to whisk while the sauce thickens, adding soy sauce and salt and pepper to taste.
  • Add the spinach and allow it to soften.
  • Drain the pasta and add it to the sauce, mixing to it’s well coated.
  • Serve and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s