Main Dishes, recipes, vegetarian, Winter

creamy mushroom pasta

Today I have a new pasta recipe with a creamy mushroom sauce for you. Pasta can be served in so many different ways that I will probably never run out of new ideas. I can only hope that some of my readers like pasta as much as I do and they may will love all my variations. 🙂

However, my pasta recipes should also show that pasta could definitely be a part of a healthy diet. Especially whole grain pasta is a great source of carbohydrates that can keep you full for a long time. And with a few smart changes you can also turn calorie bombs into healthy pasta dishes.

creamy mushroom and fennel pasta

This recipe also belongs to the 15-minute kitchen category. Therefore it is perfect when things have to go fast and you are really hungry. And it also combine one of my favorite ingredients which are mushrooms and thyme. And in this dish I also added some fennel, which makes this combination even better.

As you can see on the picture we are dealing with a super creamy sauce here. I always use a mixture of Alpro soy cooking cream and a low-fat cream cheese. (Advertisement without order.) In my opinion this is the perfect substitute for the high-calorie cream, which I personally can’t tolerate anyways.

I hope you like the recipe as much as I do. I will never get sick of these creamy mushroom sauce with pasta and some parmesan on top. Please let me know in the comments how you like the recipe.

By the way, if you don’t want to miss a recipe, you should definitely follow me on Instagram. And if you want to see some more of my pasta recipes, you can simply follow this link.

Champignon Pasta

creamy mushroom pasta

healthy creamy mushroom pasta with fennel and thyme
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Total Time 15 mins
Servings 2 servings


  • 400 g mushrooms
  • 2 cloves of garlic
  • 1 small fennel
  • 20 g anchovies (ca. 4-5 fillets)
  • 120 g soy cooking cream (light) e.g. soy cuisine light from Alpro
  • 80 g fat reduced cream cheese e.g. with 3% fat from Philadelphia
  • 1,5 tsp (dried) thyme
  • 2 tsp instant vegetable stock
  • 80 ml pasta water
  • 180 g whole grain (spelt) pasta


  • Clean and slice the mushrooms. Peel and finely chop the garlic. Wash the fennel, remove the top "layer" if necessary and chop it into very small pieces.
  • Cook the pasta according to the package insert. Meanwhile, sauté the mushrooms, fennel and garlic in a pan.
  • Mix the cream cheese with the soy cooking cream and the broth. Dab the anchovies with kitchen paper and cut them into small pieces. When the vegetables have become nice and soft, reduce the heat to a low setting and add the anchovies as well as the sauce. Let it simmer a little bit, add thyme and if you like some pepper.
  • Save about 80ml of the pasta water while draining the pasta and add it to the sauce. Stir in the cooked pasta and serve with some parmesan or another cheese of your choice.


Nutritional values per serving (without the cheese on top):
  • calories: 452 kcal
  • fat: 8 g
  • carbohydrates: 66 g
  • protein 26 g
Tried this recipe?Let us know how it was!

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