15 Minute Creamy Mushroom & Kale Pasta (Gluten Free, Vegan)

Prep: 3 minutesCook: 12 minutesTotal: 15 minutes
Yield: serves 2Category: Dinners
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This delicious creamy mushroom pasta is a favourite of mine due to how quickly it can be made and how tasty it is! I have been making variations of this for years and must eat it for lunch at least once a week without fail. It never even occurred to me to write this recipe up as it is so simple but I had a few requests for it so here we are.

This is a really versatile recipe and, although I have made so many different versions of it, I have kept the recipe below basic and it is up to you if you choose to jazz it up. One thing I do quite often that I have left out of the recipe is add in a little bit of smoked paprika which really adds an extra depth of flavour.

You can use any type of mushrooms you like in this recipe but I usually use chestnut mushrooms or a mix of chestnut and button. Similarly, you can use any type of kale in this recipe. I usually make this using Cavolo Nero but depending on availability a bag of kale already shredded from your local supermarket will work perfectly. If kale isn’t your thing you could substitute this for spinach. You could even turn this into a jazzier evening meal by adding chopped leek, broccoli, pancetta or/and chicken substitutes to this.

Remember, not all gluten free pasta is created equally so make sure you use a brand you are familiar with so it doesn’t ruin the dish. Cook the pasta according to the packet instructions and ensure you save a little bit of the starchy water to create a sauce with when draining it.

I use nutritional yeast in this recipe, however, I have also made this using a dairy free parmesan substitute. I know nutritional yeast is not to everyone’s taste so this is an option if you don’t like it or cannot find it. If you do eat dairy you could simply make this recipe following the exact method but just use butter, cream and cheese made using cow’s milk instead.

If you like the flavours in this creamy mushroom pasta you may also like my Garlic & Thyme Mushrooms, my Cheesy Stuffed Mushroom Potato Cakes or my easy Creamy Mushroom Stroganoff recipe. Why not use any leftover kale up by making my ‘Cheesy Kale Crisps’ which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 200g 2 cups mushrooms
  • 150g 1 + 1/2 cups gluten free pasta
  • 150g 1/2 cup + 1 tbsp dairy free cream
  • 1 large handful kale
  • 2 cloves garlic
  • 3 tbsp nutritional yeast
  • 1/2 handful thyme
  • 1 tbsp dairy free butter (heaped)
  • pinch sea salt
  • pinch black pepper


  1. Place the pasta in a pan of water and cook as per the packet instructions
  2. Slice the mushrooms and place in a frying pan over a moderate heat along with the butter
  3. Once the mushrooms have softened, shred the kale and add it to the pan. Allow to cook for a few minutes
  4. Mince the garlic and add to the pan along with the chopped thyme, a generous pinch of sea salt and black pepper. Cook for a few minutes, stirring often
  5. Remove from the heat and stir in 125g cream and 2 tablespoons of the nutritional yeast
  6. Once cooked, drain the pasta and add to the pan along with two tablespoons of the starchy water it cooked in
  7. Place the pan over a low heat and combine so the pasta is coated in the sauce and the vegetables are evenly distributed throughout
  8. Stir through the remaining nutritional yeast and cream, a few sprigs of additional thyme and any extra salt and pepper before serving


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