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+ servings
Pasta boscaiola with mushrooms, peas and cream
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5 from 1 vote


We hope you liked this creamy and earthy Boscaiola ;-)
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Main Course, Primo Piatto
Cuisine: Italian
Keyword: Cheese-free, Dairy-free, Egg-free, Meat-free
Servings: 2 people
Calories: 362.38kcal
Cost: $5


  • 200 grams rigatoni or macaroni
  • 1 tsp coarse sea salt for pasta water

"Boscaiola" Sauce

  • 1 tbsp olive oil, extra virgin
  • 1 clove garlic
  • 50 grams smoked vegan sausage or smoked tofu
  • 1 glass dry white wine
  • 50 grams frozen peas
  • 200 grams mushrooms
  • 100 grams vegetable cream, soy or oat


  • in a frying pan, let garlic become lightly golden in olive oil
  • add the vegan sausage or tofu, crumble with your hands, and continue to brown for a few minutes
  • add white wine and let evaporate
  • add frozen peas with 0.5 cup of water, cook for 7 minutes
  • add the mushrooms, sautèe for 5 minutes
  • add vegetable cooking cream. cook for 5 minutes until the sauce becomes creamy
  • cook the pasta in boiling salted water
  • drain the pasta a minute before it becomes al dente and finish cooking in the pan with the mushroom sauce, add a little water from the pasta to make the sauce more creamy
  • serve with a sprinkling of chopped parsley


Calories: 362.38kcal | Carbohydrates: 45.36g | Protein: 11.41g | Fat: 10.63g | Saturated Fat: 1.63g | Fiber: 2.66g | Sugar: 6.14g | Calcium: 15.81mg | Iron: 1.38mg