CREAMY VEGAN MUSHROOM PASTA (& happy belated Food Revolution Day 2016)

In celebration of Food Revolution Day 2016, I decided to revisit my favourite plant-based mushroom pasta. Topped with extra portobello mushroom slices and the most delicious herbed zesty bread crumbs, this is one creamy pasta dish that does not miss the usual dairy suspects. A few months back, inspired by the mushroom fettuccine at Jamie’s Italian (my go-to dish there), I created my own super-easy 100% plant-based mushroom pasta. Though I had no access to the original recipe upon which to base this one, I’m rather chuffed with my humble version (and I do hope that Jamie Oliver would not think me a traitor to the pasta cause by making something untraditional!).

Food Revolution Day was a subdued and thoroughly domestic occasion for us this year. At Marzipan HQ we celebrated by compotting (is that a word?) rhubarb, baking together and following Mississippi Vegan & Christine Wong‘s takeovers of Feedfeed‘s Snapchat account.

Things have been rather busy since then, with our first family holiday as a party of 5 (well, 7 including my parents) happening early this week. It was wonderful. And, to be honest, despite my deep gratitude for all that I have in my life, right now I am longing for more quieter, simpler disconnected-from-social-media days.

Recently I have been reflecting upon my early days here in the blogosphere (with around 7 followers), comparing it to my life on social media today. It’s akin to comparing a horse and carriage ride with a Formula One race. Things were much quieter before. I didn’t feel guilty if I didn’t post. I had time to leisurely browse other people’s posts, respond to every comment, and make comments myself. I was completely anonymous, didn’t self-promote and lacked a degree of self-consciousness as a result. Of course there is something rewarding about having your “work” viewed and acknowledged by others. But there’s also something truly lovely and liberating about creating merely for the sake of it (why I started this blog in the first place).

Yesterday my mum suggested to me that I try to create a schedule so that I don’t overdo the recipe creating/sharing thing to the point where it becomes a full-time + overtime job on top of all my other commitments (I am, after all, supposed to be on maternity leave). My children are very accommodating and genuinely enjoy cooking with me (&/or eating what I make) and my husband is endlessly supportive of any of my pursuits, be they personal or professional. But something has to give. There needs to be time in my day for me… time to simply breathe… and be.

I also have a huge backlog of as yet un-posted recipes which I am keen to get to sharing here with you.

And so, on that note, here is one of them!

❤ MM xx



Serves 2

Olive oil (approx. 2 tbsp)
1 onion, finely chopped
1 garlic clove, crushed
3 portobello mushrooms; 2 chopped, 1 sliced & sautéed (set the sliced, sautéed one to the side)
100 ml white cooking wine
250 ml Oatly iMat
A handful of chopped fresh parsley
200 g pasta of choice, cooked
3 tbsp pine nuts
Generous to-taste seasoning (salt & freshly ground black pepper)


  1. Add a splash of olive oil to your frying pan. Fry the onion and garlic until they are soft and turning translucent.
  2. Add the chopped mushrooms, frying until softened. Season liberally with salt and pepper.
  3. Add the cooking wine. Allow the alcohol to evaporate and cook until liquid volume is reduced by half.
  4. Add the Oatly iMat (or equivalent amount of vegan cooking cream of choice). Allow sauce to simmer uncovered for 5 minutes.
  5. Add cooked pasta of choice to the pan, tossing to coat with sauce. Add the parsley. Serve pasta immediately, garnished with the sliced sautéed mushroom, a generous amount of the zesty herbed bread crumbs and vegan parmesan if you wish.


1 thick slice of sourdough bread
1/4 finely chopped, deseeded red chilli
A handful of chopped fresh parsley
The zest of a medium-sized lemon, finely grated
2 tbsp olive oil
3 tbsp toasted pine nuts


  1. Blitz sourdough in a food processor until you have a rough crumb.
  2. Add chilli, parsley and lemon zest and blitz for a second or two to combine.
  3. In a pan over medium heat, fry the crumb mix in the olive oil.
  4. When golden and toasty, tip crumbs into a bowl and combine with the pine nuts.


*The bread crumbs & mushroom sauce can be made ahead then rewarmed, and the mushroom slices can be pan sautéed just before serving.

12 thoughts on “CREAMY VEGAN MUSHROOM PASTA (& happy belated Food Revolution Day 2016)

  1. I remember when I first started to follow you – from the beginning you created a space to share and communicate the importance of good food in our search for wellbeing. You continue to be an inspiration. Your enthusiasm and joy invite us to participate fully in the “breaking of bread” tradition. I think your mum’s idea is brilliant.

    • This comment means so very much to me. In fact, I feel a little teary. As an emotional person, it is so important for me to feel grounded… and part of that means having”roots”. The fact that we connected literally years ago via this forum and that you can remind me of those early blogging days means so much to me. Also that you don’t feel I have “lost my way”, despite my lack of availability here in recent months, is very comforting. Thank you for all the support and encouragement ❤

  2. I wish I’d known you ‘back in the day’, but I FEEL where you came from in everything you write, and the continuous struggle to find balance in your life. I can tell that you have stuck to your guns and posted what you love, in spite of what the rules have said. That WILL win out in the end. If there is indeed a prize. Fake always come unravelled. Whereas your true self can continue on and develop as you develop, long into the future. Thank you for being you. It’s such an honour to know you…

    • You are so lovely, Jo. I really appreciate your comment and the sentiment expressed in it! I have tried to just do my thing. Being human, of course, I have worried at times what others have thought about me and questioned myself. But I have tried. And I suppose that’s why I feel conflicted at times too… about ALL of this stuff. Because, at the end of the day, I wanted everything I shared via digital platforms to be a celebration of my life at best, and perhaps an extension of it too… but never a replacement for it, if you know what I mean. Thank you so much! I am so happy to have connected with you ❤

  3. Wow, I never knew that there was such thing as a Food Revolution Day! Hope you had a lovely celebration! And honestly, it is so easy to get caught up in the blogging world as if it’s real life–trust me, I know what it’s like. But I think it’s so much easier after you disconnect and enjoy life while the hardest part was simply taking action. I find that writing posts ahead of time and scheduling certain recipes to be posted on a future date helps. Wishing you the best and I know that you and your blog are set for amazing things!

    • That is so kind of you! Thank you for the support, encouragement and good advice! I really should work out a blogging schedule (and a daily schedule in general!). I have never been very good at that, neither in terms of consistency nor general blog strategy savvy. This has all been very trial and error for me. But I think I could save myself a lot of stress by creating a schedule. Thank you again! xx

  4. Live this recipe Marisa – I did a similar one recently and found that some finely chopped dried porcini that had been soaks in a little boiling water added another kick to the mushroom flavour….

  5. Most of us do way more in real life and internet life than is truly possible or even sensible. Often it’s because we love what we do. BUT it’s okay to rejig, or reschedule, or step back a bit. We’ll still be here waiting for more when you are ready.

    • Yes! So true! It does come from a place of passion in my case, but I can’t let that (or my general aptitude for busyness) get in the way of other priorities (such as rest 😉 ). Thank you as always for the support! xx

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