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cabbage and mushroom pasta recipe from the top

This recipe came to my head the other day when I was craving pasta and realized I had a package of soba noodles (buckwheat pasta) in my pantry that I’d never used before. I wanted to see what it was like and this recipe was born!

How Healthy Is This Cabbage and Mushroom Pasta?

As far as a Nutritarian recipes go, this one is a very decent one to be used as a once-in-a-while “comfort food” type dish. There are lots of veggies in here, including the mushroom AND onion G-BOMBS!!

For someone like me, I won’t be making this often because I have a difficult time controlling myself around pasta (HEY I know my limitations:), but this one did the trick when I had the craving the other day…and I didn’t go too, too crazy eating it. :)

cabbage and mushroom pasta recipe closeup

This would be a nice dish to have alongside a large salad, with maybe some steamed veggies on the side. As long as you keep your portion of the pasta to 1/2 cup (ish), then you’re all good.

It’s very easy to make and relies on Asian flavors a little bit, so your tastebuds should be quite pleased. :D I mean, I know mine were.

Cabbage and Mushroom Pasta Vlog Video

And here’s the video that shows me making up this recipe!


Cabbage and Mushroom Buckwheat Pasta
Prep time
Cook time
Total time
All of my recipes use minimal oil, salt and sugar, if any at all. Feel free to add more to your taste. :) For gluten free, feel free to use any gluten-free pasta as a substitute for the buckwheat pasta.
Serves: 3-4 servings
  • 1 sleeve (3.1 ounces) buckwheat pasta , cooked according to package directions and drained
  • 2 tablespoons water for sautéing
  • ½ head cabbage, chopped or sliced
  • ½ small yellow onion, thinly chopped
  • 1 cup shiitake mushrooms, stems removed and discarded, tops chopped
  • ¼ cup raw almonds, finely chopped
  • 1 lime, juiced
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon coconut aminos (optional, substitute Bragg's Liquid Aminos)
  • ½ scallion, chopped
  1. In a large sauté pan over medium high heat, add the cabbage and onions and stirfry continuously for 5 minutes. Add the mushrooms and stir fry until the cabbage just begins to become translucent, about 3-4 more minutes.
  2. Turn off the heat and add the almonds, lime juice, sesame oil, coconut aminos and pasta and stir to combine well. Serve, topping each portion with scallions.
  3. (NOTE: All of my recipes use minimal oil, salt and sugar, if any at all. Feel free to add more to your taste.)


What’s Your Favorite Way to Have Pasta?