Stuffed pasta with creamy mushroom and dried tomato sauce

Who loves stuffed pastas? All you have to do to make a big portion of delicious sauce, fill the pastas top them with some semi liquid cream or sauce, cover, and bake it.


3-4 person


cca. 15-20 minutes


cca. 35-40 minutes


250 g paccheri pasta or cannelloni pasta (if you use cannelloni pasta place them in the baking dish laid)
500 g mushroom
165 g dried tomatoes
3 cloves of garlic
1 bunch of fresh parsley
1 large onion
2-3 teaspoon salt
a few pinch of pepper
200 ml soy cream (or almond or rice cream for cooking)

400 ml tomato puree or tomato can
2 cloves of garlic
1 teaspoon salt


Peel and dice the onion and cook it on a small amount of oil until translucent, add the garlic and give them 1-2 minutes.

Then add the mushroom and sprinkle it with 2 teaspoon salt and some pepper.

After the mushroom is cooked and all the water absorbs from it, add the dried tomatoes, parsley and the soy cream, mix them well and cook them 5 more minutes.

Then blend it in food processor. Place the paccheri pastas in a baking glass dish and fill the pastas with the sauce with a pastry bag.

Grate 2 cloves of garlic and mix it with 400 ml tomato puree and add 1 teaspoon salt. Top the filled pastas with the tomato sauce cover with aluminium foil and bake it in preheated oven at 180C for 35-40 minutes.

Sprinkle it with some chopped parsley, nutritional yeast and enjoy it! 🙂

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