Creamy Mushroom Protein Pasta With Sage and Truffle

Prep Time

5 min

Prep Notes

This protein pasta recipe is really simple and delicious. If you were to try the pasta you would think it has loads of butter or cream. But nope! I used little vegan cream cheese and whole lotta cauliflower to make it creamy! I finished the pasta with a drizzle of truffle oil which worked so well with mushrooms and sage.

I used protein pasta Banza  (chickpea based) but you can use any pasta of your liking it will come out just as good. I just like the nutrition aspect of this particular pasta and that’s why I prefer it.

I hope you enjoy this pasta dish as much as I did!

Cooking Time



2 servings


1 4 oz package of shiitake mushroom (sliced)

1/2 cup of shredded carrots

3/4 cup of scallions

4 garlic cloves

1 cup of riced cauliflower (raw, uncooked)

2 tbs of plain almond milk cream cheese (I used Kite Hill)

1 tbs of fresh sage (chopped)

1/2 tsp of kosher salt

1/2 box of Banza Pasta (any shape of your liking!)

1/2 cup of olive oil

1/4 cup of fresh water + 1/4 cup of reserved water from pasta

Drizzle of Truffle oil (I used Carter & Cavero)


Warm up the olive oil and add scallions, carrots and garlic; After about 3 minutes add mushrooms and fresh sage; cook for about 2 minutes and add salt & cream cheese; Stir until combined and add 1/4 cup of water. Cook for another minutes until the veggies are well combined; Set aside

Cook pasta according to instructions (I usually cook it for 7 min and it comes out perfectly tender); reserve 1/4 cup of the cooking liquid and drain the rest;

Add pasta and reserved liquid to the mushroom mixture and stir until combined. 

Drizzle with little truffle oil and enjoy!



XoXo, SP