fast n' loose recipes: onion shroom pasta

put the white sauce with the mushrooms and stir it all up

(Note the “as-is” tag; this is transcribed from my daily notebook, where I often record steps while cooking without a recipe. I get my knowledge from skimming recipes in my free time and from a lifetime cooking with my mom and friends. These are also like, quick weeknight meals, so I don’t often take photos of them. Sorry!)


  • bechamel sauce
    • 1 cup soy milk
    • 2 Tbsp flour
    • 1 Tbsp olive oil
    • pinch of salt
  • pasta of choice (i like fusilli)
  • 1 Tbsp olive oil or butter
  • handful of mushrooms (shiitake, maitake, brown, whatever)
  • ½ onion, sliced
  • ⅓ cup soy milk
  • oregano
  • rosemary
  • S & P


  1. Boil water for pasta. Sprinkle some salt in there.
  2. To make the bechamel sauce, heat the olive oil in a saucepan/pot over medium heat. Whisk the flour into it. Work it for about 1 minute or til bubbly.
  3. Pour in the soy milk and salt. If you aren’t gonna use this as a base for anything else, you can put oregano in. Otherwise, just salt. Whisk for a couple minutes til thick and remove from heat.
  4. Keep an eye on your pasta!
  5. In a saucepan, heat your fat over medium and throw those onions in. Stir fry til translucent, then add in the shrooms.
  6. When they’re smelling tasty, pour in the soy milk and add oregano plus salt and pepper. If you’re into rosemary or other seasonings, now is the time. How’s your pasta?
  7. Lower the heat and add a ladleful or so of the bechamel sauce. Stir well, adding more soy milk if it’s still too thick.
  8. Hopefully your pasta is drained by now. Toss it in the sauce until coated and serve. Fridge any leftover bechamel sauce.


One night I blended the sauce before adding in the pasta. Very scrumptious. And bechamel sauce is, of course, endlessly versatile: you could season it however you want. You don’t even have to put it on pasta! I made doriya with the leftovers, basically just stir frying some rice with ketchup and pouring the sauce over, then seasoning with whatever I had around.

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