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Creamy Mushroom Fusilli w/ Peas

Makes 2-3 large portions


  • 1 cup of diced onion (swap for onion powder if you're in a time crunch)

  • 3 minced garlic cloves (swap for garlic powder if you're in a time crunch)

  • A large pinch of minced rosemary or thyme (I used both)

  • 1 package of sliced mushrooms

  • Small handful of chopped parsley

  • About 1/2 a box of pasta of choice (I prefer whole grain options like this farro fusilli I used)

  • 3/4 cup of frozen peas (optional for added protein)

  • 1 1/2 cups of raw cashews (swap for tofu if there is an allergy)

  • salt & pepper to taste


Over medium heat in a large pan sauté onions, garlic, rosemary and/or thyme for a few min. Add mushrooms and parsley, cooking until everything is soft. In a large pot boil water and drop in pasta, adding frozen peas in with the pasta for a few min at the end of cooking. Drain water and add to the pan with the mushrooms, turning heat to low.

Blend cashews with about 1 1/2 cups of water in a high powered blender and pour into the pan over the pasta. Mix in sauce, adding generous salt & pepper to taste and optional onion & garlic powder to taste. Serve warm with garnish of parsley.


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