Lorraine CounsellComment

Midweek Mushroom Pasta

Lorraine CounsellComment
Midweek Mushroom Pasta

With only a week and a half to go until the end of term, things are getting pretty hectic around the Rhubarb and Beans household! In-between decorating the house, present buying, school nativities, and Christmas parties there's not a lot of time left for cooking! A perfect time for sharing a super quick recipe that should keep everyone happy.

This dish literally comes together in 15 minutes and requires minimal effort but really delivers on taste. Mushrooms of your choice are sautéed with some garlic until soft before adding some whole grain mustard, 'creme fraiche' and some fresh parsley. Stir through freshly cooked pasta (gluten free if required) and voila, a delicious creamy supper in no time.

Whilst in Sweden earlier this year we came across Creamy Oat Fraiche. I was instantly hooked and used it in heaps of recipes during the week we were there! Unfortunately it wasn't available in the UK until now. It has just been launched over here and is a real game changer in adding that creaminess that can sometimes be missing in vegan food. 

It gives a lovely depth to this dish and I look forward to experimenting with it in lots of other recipes too. Watch this space...

I hope you like this recipe as much as I do. Try it and let me know how you get on.

Enjoy x



  • 250g pasta of your choice (gluten free if required)
  • 2 tbsp olive oil
  • 300g mushrooms of your choice, roughly chopped or sliced
  • 2 garlic cloves, finely chopped or crushed
  • 1 tbsp whole grain mustard
  • 3 tbsp Creamy Oat Fraiche
  • Black pepper
  • Handful fresh parsley, chopped
  • Optional - large handful washed baby spinach or fresh peas


1. Cook your pasta as per packet instructions.
2. While the pasta is cooking, heat yo and u the r oil in a large frying pan on a medium heat.
3. Add the mushrooms and garlic and sautée for about 5 minutes. 
4. If using peas or spinach, add them to the pan at this point and cook for a couple of minutes.
5. Reduce the heat and stir though the whole grain mustard to ensure well combined.
6. Add the Creamy Oat Fraiche and stir to make an evenly creamy sauce.
7. Add the freshly cooked pasta to the sauce and gently combine.
8. Scatter over the chopped parsley and freshly ground black pepper as required
9. Enjoy.

N.b If you wish to make the sauce a little looser you can add 100ml liquid after step 5 before adding the creme fraiche. This works well with vegetable stock or for a more grown up dish consider adding white wine or sherry and cook through for a couple of minutes.