Mushroom Mustard Pasta


I was feeling a little bit experimental yesterday when I made this dish so the measurements aren’t very precise. I thought I’d post it up anyway, it can easily be altered to your individual tastes.

This was really quick and easy. I would definitely keep mushrooms in because they taste great with the mustardy sauce but feel free to use whatever veg you want. I have a feeling this would be great with chopped vegan sausage too!

It also doesn’t have to be used for pasta. This would taste great on top of mashed potato I reckon. Anyway, go crazy with it, I loved it. Add more/less mustard depending on your tastes, I kept adding some and tasting before adding more.

Mushroom Mustard Pasta

  • 1 handful of mushrooms, chopped
  • 1 handful of broccoli, chopped
  • 1 onion, chopped finely
  • A few ‘chick’n’ nuggets chopped (this is totally optional, I only chucked them in because they were lying around)
  • 1/2 tsp minced garlic
  • 1-2 tbsp dijon mustard
  • Splash of soy milk
  • 1-2 tbsp soy yoghurt (optional)
  • Squeeze of agave nectar (or maple syrup/sugar)
  • Flour
  • Oil
  • Salt and Pepper
  • Enough pasta for 2
  1. Fry the onion, broccoli and mushrooms in some oil until nice and soft. Add the garlic and fry for a few more minutes
  2. Add the mustard, agave, soy milk and yoghurt and cook through. Add a wee splash of water if you need to.
  3. Add flour until the sauce is as thick as you want it to be
  4. Season with salt and pepper and stir into cooked pasta

3 thoughts on “Mushroom Mustard Pasta

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