RECIPE: Creamy Herb and Mushroom Pasta



  • 2 portions gluten free pasta (or normal pasta if you prefer)

  • 200g chestnut mushrooms, sliced

  • 1 onion, peeled and roughly chopped

  • 3 garlic cloves, peeled and roughly chopped

  • Large handful of fresh spinach

  • Large handful of fresh basil

  • Small handful sage leaves

  • 2 tablespoons natural yoghurt, we use coconut yoghurt

  • Juice of ½ lemon

  • 1 tablespoon olive oil

  • Pinch of sea salt

  • Pinch of pepper


  1. Cook the pasta as per instructions on pack. Once cooked, drain and leave to one side.

  2. Place a pan over a medium heat and add a drizzle of olive oil, the onion and garlic, cook for 5-10 minutes until golden.

  3. Add the sliced mushrooms and cook for 5-10 minutes until soft.

  4. Stir through the spinach and leave to wilt for about 2 minutes.

  5. Once everything is cooked, mix through the herbs, lemon juice, natural yoghurt, drained pasta, a pinch of salt and a crack of fresh pepper

Recipe brought to you by Jennifer Still of White Feather Nutrition