Plant-based creamy mushroom penne pasta

Creamy Mushroom Penne


An super easy meal that can be whipped up by anyone in no time 

We paired this delicious dish with Chckn Mon cheese and onion fingers. The subtle cheesy flavour and delicate texture complimented the creaminess of the penne well.

This simple dish was sooo delicious, especially with a squeeze of lemon over the Chckn Mon fingers.

 Here’s the quick recipe for the creamy mushroom penne:

 Serves: 4


  •  300g shinmeji mushrooms
  • 300g penne pasta
  • 1 packet of Chckn Mon cheese and onion fingers
  • 1 brown onion
  • 3 large cloves fresh garlic
  • 1 ½ cup coconut milk
  • 2 tablespoons olive oil
  • 1 tablespoon corn starch
  • ½ cup water
  • 1 pack of lemon thyme (10g)
  • 1 teaspoon vegetable stock powder
  • 1 teaspoon of pepper
  • Salt to taste


  • Shredded vegan cheese
  • Curly leaf parsley for garnish
  • Lemon wedges


    1. Preheat oven to 180° C
    2. Wash and pull apart the mushrooms into small pieces or individual mushroom stalks
    3. Finely dice the onion
    4. Crush and finely chop garlic
    5. Strip the thyme and discard the stalks
    6. Finely chop parsley
    7. Cook pasta according to instruction and to your taste
    8. Bake the Chckn Mon fingers according to instruction
    9. On high heat, add oil to large saucepan/pot/wok.
    10. Once oil is hot add onion, garlic, pepper and two pinches of cooking salt. Cook for two-three minutes until onion softens
    11. Add mushrooms and two pinches of cooking salt. Stir and mix well then cover with lid for two minutes. This process will bring out the water from the mushroom
    12. Add the coconut milk and stock powder to the mushroom, stirring well to combine. Cover with lid and reduce heat to low simmer for two minutes
    13. Whilst the mushroom is simmering, combine the corn starch and water. Mix well
    14. Slowly pour the corn starch mixture into the sauce, stirring as you go to avoid any lumps. Mix well, add thyme and cover with lid and turn down heat to very low to keep warm
    15. If you want to include the vegan cheese, sprinkle them on to the mushroom sauce now to let the heat melt the cheese
    16. Once pasta is cooked, drain them, transfer back into the pot and drizzle with olive oil. Mix well to stop them sticking together
    17. Serve pasta and ladle the mushroom sauce over them
    18. Top the pasta with the Chckn Mon fingers, sprinkle with parsley and serve with a lemon wedge



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