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Creamy mushroom Stroganoff Pasta

This is comfort food at it’s finest, easy to make, really tasty and something we think you will make time and time again!

Takes 30 mins 

Serves 4 


400g dry linguine or spaghetti

700g Mushrooms

200g Leeks (use green top too)


Cashew bechamel 

100g roasted cashews

500ml oat milk

1 tsp salt

1 tsp garlic powder

Juice ½ lemon)

4-5 tbsp Mustard dijon

2- 3 tbsp Olive oil 

1 small Red onion

2 cloves garlic

Stock 100ml

2 tsp salt

1 tb tamari 

½ tsp paprika 

Fresh parsley to garnish



Roughly chop the mushrooms. Chop the leeks into small bitesized pieces. Peel and finely chop the red onion and garlic. 

Heat a non stick pan on high heat. Once hot add 1 tbsp of oil and the chopped mushrooms, cook for about 5 minutes stirring regularly till they are  brown, you probably will have to do this in 2 batches if your pan is not big enough. Once the mushrooms have started to brown remove and put aside.

To the same pan add 1 tbsp oil, add the chopped leeks and onion, & garlic and sauté for 4-5 mins until the onions start to brown and the leek starts to soften and cook.

Fill and boil the kettle and cook the pasta as per the pack instructions. Once cooked drain and rinse and set aside (ensuring to keep some of the pasta water).

Add the stock and bring to the boil and reduce to a simmer, leave to reduce for 3-4 mins stirring occasionally. 

To make the cashew bechemel, in the  blender add all ingredients for the bechemel and blend till smooth. Add to the pan along with the cooked drained pasta. Coat all the pasta in the creamy sauce add most of the browned mushrooms leaving some to garnish, mix well add fresh parsley, plate up and scatter each plate with a few mushrooms and parsley - Enjoy!

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