Creamy Mushroom and Spinach Pasta with Quorn Bacon

A couple of weeks ago when I came back from holiday I realised I had a tub of Alpro Soya Go On Protein yogurt in the fridge that was about to go off. I HATE food waste but I also wasn’t in the mood for yogurt (not to mention, I had about 5 other flavoured yogurts in the fridge that had earlier sellby dates), so in an attempt to avoid food waste & make room on my fridge shelf, this recipe was born!

Creamy pasta 3


  • 500g tagliatelle/gnocchi/any pasta of your choice
  • 1 vegetable stock cube
  • 1 tbsp olive oil
  • 3 cloves of garlic, finely chopped
  •  1 white onion, chopped.
  •  400g mushrooms, sliced (I used half portobello, half chestnut but any will work!)
  •  250g frozen spinach, defrosted in microwave (or 1 pack of fresh spinach)
  • 400g Alpro Go On yogurt, plain
  • 2 tbsp nutritional yeast (I buy mine from here)
  • 1 heaped tsp garlic powder
  • 1 pack (120g) Quorn Bacon rashers – for a vegan option, either omit this or use a vegan alternative)
  • 1 large handful parsley, finely chopped
  • Salt & pepper to taste


  • Cook pasta according to instructions in boiling water, salt and vegetable stock cube until al dente.
  • Drain off water and keep aside.
  • Add oil to the pan on a medium heat. Add garlic and stir for 30 seconds then add in the onion. Sautée for 5 mins until onion becomes clear.
  • Add the mushrooms to the pan and stir ccasionally over the course of 10 mins, then add the spinach.
  • Turn up the heat and stir for 2 mins. There might be quite a bit of water inside the pan at this stage. I drained it off over my pasta (that way anything that fell in I could get back and it gives the pasta some extra flavour 😉)
  • Add in the yogurt, garlic powder and nutritional yeast to the pan and gently stir through. Leave to bubble on a medium heat for 2-3 minutes.
  • Slice up the bacon rashers and parsley and add to the pan with salt and a generous amount of black pepper to taste.
  • Add the pasta to the pan and gently stir through.
  • Finish with even more black pepper, plate up and sprinkle over some fresh parsley to garnish.
  •  Fall into a food coma, wake up and eat your leftovers, repeat until finished.

P.s the pan I use is the Scoville 26cm Saute Pan which comes with a lid. It is also quite deep which means less mess and is very good for cooking sauce based meals. I highly recommend!

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