This 5-Ingredient Mushroom Pasta is a simple, plant-based dish that highlights the rich, savory flavor of mushrooms in a creamy tahini and oat milk sauce. With minimal ingredients and quick preparation, it’s an easy way to create a balanced meal using whole, nourishing foods.
Mushrooms are a natural source of B vitamins, selenium, and antioxidants that help support immune and metabolic health. The combination of tahini and oat milk adds a smooth, creamy texture along with calcium, iron, and healthy fats—all without the need for dairy. Paired with your favorite gluten-free pasta, this recipe provides a satisfying mix of complex carbohydrates and plant-based nutrients.
Ready in under 30 minutes, this pasta is ideal for anyone looking to prepare a flavorful, nutrient-rich meal with minimal effort and maximum taste.
Recipe
Serves 2
4 cloves garlic, minced
10 oz. (285g) mixed mushrooms, sliced
6 fl oz. (180ml) oat milk
4 tbsp. tahini
4 oz. (115g) gluten-free pasta of choice
How to Prepare
Cook the pasta according to package instructions. Drain and set aside.
While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and sauté for 2-3 minutes until lightly golden, stirring frequently.
Raise heat to medium-high. Add the mushrooms and sauté for 4-5 minutes until browned and tender. Season with a pinch of salt and cook for 1 more minute.
Reduce heat to medium-low. Add the oat milk, tahini, salt, and black pepper. Stir well and simmer for 3-5 minutes, or until the sauce is creamy and thickened.
Add the drained pasta to the skillet and toss to coat thoroughly in the sauce. Adjust seasoning to taste and serve immediately.
