Easy Creamy Pasta with Mushrooms and Soy Milk

Easy Creamy Pasta with Mushrooms and Soy Milk

This contains neither heavy cream nor béchamel. It's a creamy pasta dish that's prepared with mushrooms and soy milk.

Ingredients: 2 servings

2 servings' worth (200 g)
Shimeji mushrooms
1 bunch
2-3 slices
1 pat
Soy milk
250 ml
Seasoning ingredients
Soup stock cube
Salt and pepper
to taste


1. Separate the shimeji mushrooms from one another, thinly slice the onion, then slice the bacon into 3-4 mm pieces.
2. Boil water, and add a little salt (not listed in ingredients above) to boil your pasta. Remove from water 1 minute before the time instructed on the packaging.
3. Heat up a pan and add the pat of butter while you're boiling the pasta. Sauté the bacon, shimeji and onion. Season with salt and pepper.
4. Once your pasta has finished cooking, strain in a colander. Pour soy milk into the pan with the vegetables.
5. Crush the soup stock cube with your fingers before sprinkling it in the sauce. Let the sauce simmer down to about 2/3-1/2 its original volume to concentrate the flavors. Season as desired.
6. Once the soy milk has simmered down, mix in the pasta quickly. Turn off the heat after 10-20 seconds. Plate and serve.
7. Your creamy pasta with mushrooms and soy milk is complete.

Story Behind this Recipe

My husband used to make this soy milk pasta for me when we were still dating.

I was surprised by how creamy you could make a dish like this, without using any cream or béchamel.