The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Miso Mushroom Casarecce Pasta
Earthy chestnut and porcini mushrooms. Silky almond yoghurt, vibrant broccoli and hearty brown rice casarecce. Say hello to your new favourite pasta bowl. Creamy and more-ish - buon appetito!
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh chives (use half)
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 90g Tenderstem broccoli (use half)
- 80g almond yoghurt (nush) (use half) (Nuts) (Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 onion (use half)
- 5g dried porcini mushrooms (use half)
- 3 garlic clove
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 120g chestnut mushrooms (use half)
- 40g baby spinach (use half)
Nutritional Information
Calories: 419
Protein: 14g
Carbs: 56g
Fat: 15g
Ingredients
- 80g almond yoghurt (nush) (Nuts) (Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
- 90g Tenderstem broccoli
- 40g baby spinach
- 5g dried porcini mushrooms
- 1 onion
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 120g chestnut mushrooms
- 1 handful of fresh chives
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 3 garlic clove
Nutritional Information
Calories: 411
Protein: 14g
Carbs: 54g
Fat: 15g
Creamy Miso Mushroom Casarecce Pasta
Earthy chestnut and porcini mushrooms. Silky almond yoghurt, vibrant broccoli and hearty brown rice casarecce. Say hello to your new favourite pasta bowl. Creamy and more-ish - buon appetito!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug & a sieve
Get started
- Add the dried porcini to the jug with 100ml boiling water (50ml for 1 person) and leave to infuse
- Thinly slice the onion and chestnut mushrooms. Trim the broccoli and cut into thirds
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chestnut mushrooms and broccoli
- Cook for 4-5 minutes, until golden. Season with salt and pepper
Cook the pasta & finish the prep
- Add the pasta to the saucepan and boil for 8-9 mins, until cooked, then drain and drizzle with 1 tsp oil
- Meanwhile, rinse the spinach. Finely chop the chives. Finely chop or crush the garlic
- Lower the heat, then add the onion to the mushroom pan and cook for 4-5 mins, until softened. Stir in the garlic and cook for another 30 secs
Make the sauce
- Add the miso paste, tamari, porcini mixture and almond yoghurt. Stir to combine, bring to the boil and simmer for 2-3 mins, until thickened. Season with salt and pepper
- Stir in the spinach and cook for 1-2 mins, until wilted
Plate up
- Stir the cooked pasta through the mushroom sauce. Add a splash of water if it's a little thick. Season to taste
- Serve into bowls and sprinkle over the chives to finish
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