Vegan Medicinal Mushroom Pasta


Using creamy 100% natural COYO Yoghurt as a dairy cream replacement with added Superfeast Chaga medicinal mushrooms, this meal will fuel your immune health, support your digestion and assist in balancing energy. Twirl some creamy mushroom pasta on your fork and enjoy the delicious functional benefits.

Keep Well Recipes from the Sunny Coast, Australia.


200g gluten free pasta
10 swiss brown mushrooms, sliced
300g COYO Natural Coconut Yoghurt 
2 tbsp nutritional yeast flakes
4 large garlic cloves, mashed
1 tsp garlic powder
½ tsp ground pepper
1 tbsp olive oil  
½ tsp of chaga powder – we use Superfeast Chaga
Salt, to taste
4 tbsp of flat leaf parsley finely chopped
Grated vegan cheese to serve 


  1. Boil pasta according to the instructions on the package.  
  2. Heat oil in a large pan. 
  3. Add garlic cloves and sliced mushrooms. 
  4. Cook for 5 minutes. 
  5. Add nutritional yeast, garlic powder, pepper and salt, stir well to combine while cooking on medium-low heat for another 2 minutes until mushrooms are just tender, then turn off heat. 
  6. Add COYO and Superfeast Chaga powder to pan and stir through to combine all together. 
  7. Drain pasta and add it to the pan. Mix. 
  8. Serve with fresh ground pepper, parsley, drizzle of olive oil, pan fried extra mushrooms and grated vegan cheese.