Creamy Mushroom Pasta 🍄

Bowl of pastas with some creamy mushrooms on top

Suitable for: vegan, low sodium (85mg), soy-free, medium phosphorus (200mg), gluten-free if using gluten-free pastas & cream – measured for 1 portion


Ok, I know, this is not the most photogenic meal! But it’s an easy & heart warming meal, so I’m not going to stop myself from sharing it just because it’s not Instagrammable!

Medical diet info: so turns out, while making this article I realized this was higher in potassium than I thought. Potassium is great & healthy for most people, but as a kidney disease patient I need to avoid it, and if you do too I would recommend trying this recipe with mushrooms of lower potassium content, like porcini or even shiitake. Also, if you want to make this even lower sodium, you can make your own oat cream very easily!


Serves 4 portions.
You can find the nutritional information for the ingredients at the bottom of the article.


  • 500g (18oz) white mushrooms
  • 2 cloves garlic
  • 1 small shallot
  • 1 middle sized onion
  • 250ml (1 cup) oat cream (or other veggie cream)
  • 125ml (1/2 cup) homemade veggie broth / stock (optional)
  • Spices to taste: pepper, parsley
  • Oil to fry (I used olive oil)
  • Some pastas to serve with, preferably tagliatelles or linguines


  1. Grate the garlic, mince the shallot and onion, wash and slice the mushrooms.
  2. In a frying pan on medium heat, with a bit of oil, fry the garlic and the shallot until fragrant, then add the onion and wait until it’s tender and translucent.
  3. Add the mushrooms to the frying pan – if your frying pan is too small for all the mushrooms, just put half of them, wait until they reduce in size and add the rest. We want the mushrooms to lose their moisture, and they’ll be ready when their size has decreased and they became brown, but don’t try to dry them completely!
  4. You can start cooking your pastas at this point.
  5. Add the cream, the stock and the spices, and leave to simmer uncovered so that the sauce thickens. Taste it and adjust the spices to your preferences.
  6. Once the sauce is thicker, take it off the heat and spoon it over the pastas. Serve immediately!
  7. You can freeze the mushroom sauce and reheat it in the microwave later.

Nutritional information

Total measurements (for 4 portions):

  • 500g mushrooms is ~1820mg potassium, ~490mg phosphorus, ~40mg salt
  • 10g garlic is ~62mg potassium, ~15mg phosphorus, ~0mg salt
  • 20g shallot is ~66mg potassium, ~12mg phosphorus, ~2mg salt
  • 75g onion is ~165mg potassium, ~30mg phosphorus, ~7mg salt
  • 250ml oat cream is ~105mg potassium, ~122mg phosphorus, ~275mg salt
  • 500g pastas is ~216mg potassium, ~132mg phosphorus, ~16mg salt

For a total of (for 4 portions): ~2434mg potassium, ~801mg phosphorus, ~340mg salt, no soy, no animal products.
And for 1 portion: ~608mg potassium, ~200mg phosphorus, ~85mg salt, no soy, no animal products.

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