Creamy Garlic & Mushroom Pasta

This is hands down one of my favourite pasta dishes to make, because it’s so easy & quick to make and so light and creamy. Besides, mushrooms and pasta go so well together don’t you think? I used dairy-free yoghurt for the dreamy creamy sauce so it’s light, yet so comforting and creamy and the garlic and other flavours are so tasty together!

Serves 2


  • 2 servings dried pasta of choice
  • 3 cloves garlic, minced
  • 150g mushrooms, sliced
  • 1 tsp dried basil
  • 3-4 tbsp dairy free plain yoghurt (i use coconut yoghurt )
  • 1 tbsp nutritional yeast
  • juice of 1/2 lemon
  • salt & pepper, to taste


  1. Cook the pasta according to the instructions on the packet.
  2. Meanwhile, saute the garlic in a separate saucepan on a high heat with a little water, or oil if you prefer, stirring frequently until fragrant.
  3. Add the mushrooms into the pan with the garlic, further cook for 5 minutes until the mushrooms have softened.
  4. Stir in the dried basil and cook for a further 1 min until fragrant, then set the mushrooms aside.
  5. Once the pasta is cooked, drain all the water from the pan through a colander, then add them to the pan with the mushrooms and stir everything through.
  6. Add in the yoghurt, nutritional yeast, lemon juice and a little salt and pepper, gently stir everything together until creamy.
  7. Serve into your pasta bowls and ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Vegan Lentil & Mushroom Cottage Pie

This is our family favourite meal to have! YES not only do i love this vegan cottage pie LOADS, but my daughter & partner love it too, so you know that it’s gotta be pretty yummy if the non-vegans love it too! It’s such a comforting traditional British meal, always so good to have on a rainy day (or whatever the weather actually)!

It’s very rare we have all the same meals at the dinner table sadly (yeah it’s tough cooking for 1 vegan, 1 little fussy eater & 1 “I’m not eating vegan food” man! But we deffo can enjoy eating this meal altogether which is brilliant and saves me a lot of time and energy cooking 3 separate meals! I’m really happy my family like it!

Serves 4


For the mashed potato:

  • 800g Maris Piper potatoes, peeled and sliced
  • Splash of dairy-free milk
  • 1 knob vegan butter/1 heaped tbsp vegan mayo
  • a few pinches of nutritional yeast (optional, but so good)
  • salt & pepper, to taste

For the filling:

  • 1 medium onion, finely diced
  • 4 cloves garlic, minced/finely grated
  • 2 medium carrots, finely diced
  • 150g mushrooms, finely diced
  • 1 tbsp tomato puree
  • 1/2 tsp dried rosemary
  • 1 veggie OXO stock cube
  • 300ml cold water
  • 1 can lentils, drained & rinsed
  • 1 tsp balsamic vinegar
  • 1 cup frozen peas
  • 1 tsp cornstarch
  • salt & pepper, to taste


  1. Preheat the oven to 200c/180c fan oven/400f/gas mark 6.
  2. Add your sliced potatoes to a pan of boiling water, once it starts to bubble, turn the heat down to low and simmer the potatoes until they are soft.
  3. Meanwhile to make the filling, add the onion, garlic & finely diced carrots to a saucepan with a little water/oil and bring to a medium-high heat setting, stirring frequently cook for about 10 minutes until the onion is see-through and the carrots have softened.
  4. Next add the mushrooms, cook for another 5 minutes until the mushrooms are soft and they become dry.
  5. Add in the tomato puree, dried rosemary & vegetable OXO cube, stirring frequently cook for 3 minutes until fragrant.
  6. Now add the water, lentils, balsamic vinegar & the frozen peas. Bring it all to boil, then once it starts to bubble, turn the heat down to low and simmer for about 15-20 minutes until the sauce has reduced. Stir in the cornstarch to make the sauce much more thicker and richer. Season with salt & pepper.
  7. Once the potatoes are soft, drain the water from the pan, then pour the potatoes back into the pan, then pour in the milk, add the vegan butter/mayo, season with salt & pepper and add a few pinches of nutritional yeast (optional, if you want a cheesy flavour).
  8. Mash the potatoes with a potato masher until they’re smooth, creamy & lump-free.
  9. Now pour the cottage pie filling into a medium-sized baking dish, then spoon over the mashed potato on top.
  10. Bake the cottage pie in the oven for 30 minutes, or until the potato is lightly golden and crisp on top. ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Chilli & Lime Avocado Toast with Sauteed Garlic & Soy Mushrooms

This is one of my favourite savoury toasts and i love it! I will have this for a savoury breakfast or for a tasty lunch! I love the creamy avocado toasts with these meaty mushrooms on top, i think you will too!

Serves 1

For the Chilli & Lime Avocado toast:

  • 2 slices toast of choice
  • 1 medium ripe avocado
  • juice of 1/2 lime
  • a sprinkle of dried chilli flakes
  • pink Himalayan salt, to taste

For the Garlic & Soy Mushrooms:

  • 110g chestnut mushrooms
  • 1 tbsp soy sauce/tamari
  • 1/4 tsp garlic powder


  1. For the creamy chilli & lime avocado, add the flesh of the ripe avocado in a small bowl with the lime juice & chilli flakes, then mash it all up together with a fork until super creamy, season with a little salt to taste. Spread on your 2 slices of toast.
  2. Meanwhile, add 1 tbsp of soy sauce/tamari & the garlic powder to a bowl and mix together until well combined. Add the mushrooms in the bowl and spoon over the garlic & soy sauce all over the mushrooms until the mushrooms are fully saturated.
  3. Saute the mushrooms in a hot frying pan with a tiny bit of water (about 1-2 tbsp), stirring frequently on a high heat setting for 10 minutes, or until the mushrooms are soft and have soaked up all the liquid.
  4. Arrange the mushrooms on top of your avocado toasts & enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Garlic & Parsley Mushrooms on Hummus Toasts

Possibly my favourite savoury toast! Garlicky mushrooms infused in dried parsley on top of caramelised hummus sourdough toast. AHHHH the flavours are so delicious together! This makes the perfect lunch or savoury breakfast on a lazy weekend! This is so simple and easy to make, yet amazingly delicious and full of goodness!

Processed with VSCO with a6 preset
Soooo GOOOD!


Serves 1


  • 2 garlic cloves, minced or finely grated
  • 160g Chesnut Mushrooms or closed cup, sliced
  • 1/2 tsp of dried parsley
  • salt & pepper, to taste
  • 2 slices toast
  • 2 tbsp hummus, (i used caramelised onion hummus)
  • Spray olive oil for frying


  1. Spray a frying pan with a few sprays of olive oil, heat up on a medium heat setting.
  2. Once the pan in hot, saute the garlic in the pan for around 3 minutes until fragrant
  3. Stir the mushrooms into the garlic and saute for around 5 minutes until the mushrooms are almost soft.
  4. Stir in the dried parsley, salt and pepper and continue to cook the mushrooms for another 3 minutes until they have browned and have become soft.
  5. Meanwhile, Once you have toasted your bread of choice, spread each slice with hummus.
  6. Top your hummus toasts with the garlic & parsley mushrooms, serve and enjoy!


PS…Let me know if you have tried any of my recipes, i always LOVE to hear your thoughts, Just leave me a comment below, AND I always love to see your recreations, take a photo and post it on Instagram by tagging me in the photo or use #nourishingalex so i can see and share it in my Insta-story! Lots of LOVE Alex ❤

Creamy Asparagus & Mushroom Tagliatelle with Toasted Cashews

Because its spring, i came up with this healthy creamy pasta, 100% vegan, made with just a few ingredients. Creamy coconut yoghurt, garlicky stir-fried asparagus and mushrooms with hint of zesty lemon and topped with toasted cashew nuts. All the fresh zesty flavours of spring/summer. I love this pasta dish!

This is creamy flavoursome pasta is so quick and easy to make. It makes the perfect mid-week dinner or tasty lunch which you can take to work/school in your lunchbox! 




Serves: 2


  • 2 servings dried tagliatelle, (or any other pasta)
  • a small handful raw cashew nuts
  • 3 cloves garlic, minced/finely grated
  • 100g asparagus spears, sliced
  • 100g mushrooms, sliced 
  • 4 tbsp coconut yoghurt
  • 1 tsp nutritional yeast, plus extra to sprinkle
  • salt & black pepper


  1. Cook the pasta according to packet instructions.
  2. Meanwhile, saute the garlic in a frying pan/wok with a little spray oil on a medium-high heat for 2 minutes until fragrant.
  3. Add the asparagus & cashews and cook for 3 minutes, then add the mushrooms, stirring frequently to cook for another 3 -4 minutes, or until all the veggies have softened and the cashews are nicely toasted.
  4. Once the pasta has cooked until al dante, drain the pasta water from the pan in a colander, then transfer the pasta back into the saucepan.
  5. Stir in the coconut yoghurt, nutritional yeast and lemon juice, then add in the garlicky asparagus, toasted cashews and mushrooms. Season with salt and pepper. Keep stirring until all is combined.
  6. Serve in your bowl and sprinkle with a pinch of extra nutritional yeast, and enjoy!