Creamy Mushroom Pasta easy-to-make backpacking recipes Plant-based backpacking meals Recipes for Winter Backpacking

Creamy Mushroom Pasta

A creamy sauce with savory mushrooms and pasta is perfect after a hard hike. This dish has the added virtues of being simple and easy to make. This recipe will work well mild winter conditions (above freezing).


  • 1/2 cup of Cashews (more than required)
  • 1/2 cup of Oat or Soy milk (more than required)
  • 2 cloves of garlic
  • 2 oz. Durum wheat spaghetti noodles
  • 2 oz. of chopped Baby Bella mushrooms
  • 1.5 oz. Olive oil
  • 3–4 twigs of Italian parsley
creamy mushroom pasta ingredients

Prepare at home

The Cashew sauce

  1. Soak cashews over night or boil for a few minutes to soften.
  2. Crush the garlic cloves and sauté in olive oil.
  3. Add cashews, spoonful of olive oil, garlic gloves, and oat milk to blender. For creamy results use a high-speed blender. I just use a handheld blender.

Directions at camp

  • Boil water
  • Add spaghetti noodles (cook 8–10 minutes or until el dante)
  • Add mushrooms
  • Add Cashew cream and mix
  • Top with pasley

Tip: Bring a small piece of flat bread to wipe off the sauce from the pot once you have eaten the pasta. This clean-up technique will get the last bits of goodness and make your pot ready for breakfast the next day.



creamy mushroom pasta weight

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