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Soy butter mushroom pasta recipe

Soy butter mushroom pasta recipe

50 ratings

Whip up a delicious pasta dish using ingredients from your storecupboard. Stir your spaghetti and mushrooms into a silky sauce made from soy sauce, butter and garlic. See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 605 calories / serving


  • 200g spaghetti
  • 1 tbsp olive oil
  • 250g chestnut mushrooms, finely sliced
  • 1 tsp paprika​
  • 40g unsalted butter
  • 3 garlic cloves, finely chopped
  • 3 tbsp reduced-salt soy sauce
  • handful parsley, roughly chopped
  • Parmesan, finely grated, to serve (optional)
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    12g 59%
  • Sugars

    6g 7%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 74.5g Protein 17.1g Fibre 4.4g


  1. Bring a pan of salted water to the boil and cook the spaghetti for 10-12 mins until tender.
  2. Heat the olive oil in a frying pan over a medium-high heat and add the mushrooms. Fry for about 5-7 mins until golden brown, then season with black pepper and add the paprika.
  3. Turn the heat down to a medium-low heat, add the butter and garlic and stir continuously so the garlic doesn’t burn.
  4. Add the soy sauce and 2-3 tbsp of pasta water to create a silky sauce, then stir in the cooked pasta. Toss to combine and sprinkle over the parsley and Parmesan, if using, to serve.

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