Creamy Mushroom Pasta with No Yolks
A delicious creamy mushroom pasta using fresh and healthier selection of ingredients.
Servings Prep Time
4people 15mins
Cook Time
15 mins
Servings Prep Time
4people 15mins
Cook Time
15 mins
  • 1bag No Yolks Dumplings Noodles
  • 3tbsp extra virgin olive oil
  • 2cloves garlicminced
  • 12oz portobello mushroomssliced
  • salt & pepper to taste
  • 2tbsp flour
  • 2 cups original unsweetend almond milk
  • 1/2cups shredded parmesan cheese
  • 1/4cup fresh parsleyplus extra for garnish
  1. Cook the noodles. Follow the directions on the No Yolks packaging for al dente texture. Drain and set aside
  2. Add olive oil to the noodle pot and turn the heat to medium. Add garlic and onion to oil and saute onion until it has softened.
  3. Add the sliced mushrooms to the pot and cook until they begin to brown. Add salt and pepper to taste. The mushrooms will start to produce some liquid in the post – this is a good sign. If the pot looks dry – add more olive oil
  4. Add the flour to the pot and stir to help the flour soak up some of the liquid from the mixture. Cook for 1 minute
  5. Slowly add the almond milk to the mixture, stirring occasionally to break up the chunks of the flour
  6. Remove the pot from heat and stir in the shredded parmesan cheese
  7. Add cooked noodles to sauce and stir to combine. Add the parsley for garnish.