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This mushroom sauce and pasta recipe is a quick and simple comforting weeknight meal. With a deliciously creamy mushroom gravy pasta sauce, you can create a more-ish, creamy pasta recipe again and again.
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 3 servings
Ingredients
- 10 ounces fresh pasta
- 8 ounces chestnut mushrooms
- 1.5 cup oat milk
- 1 tBsp nutritional yeast
- 1 tBsp corn starch
- 2 tBsp plant-based butter
- 1 onion
- 1/4 tsp clove powder
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- 1/4 tsp nutmeg powder
- salt and pepper to taste ( or soy sauce)
- 1/4 tsp garlic powder
- a few sprigs fresh thyme optional
Instructions
- Begin by finely dicing the onions and slicing the mushrooms.
- Add the onion and butter to a large pot/pan and lightly stir-fry till golden. You can use olive oil if you prefer – however, this will affect the flavour of the final dish.
- Add the mushrooms and stir well, to combine. Leave them to cook for 2-3 minutes until the mushrooms begin to soften and brown.
- Add the spices and incorporate them well then leave to cook for a further 2-3 minutes, stirring occasionally.
- Add the oat milk, nutritional yeast and cornstarch. Stir well and leave the vegan mushroom pasta sauce to simmer for another 5 minutes. During this time, the sauce will darken and begin to thicken. If you prefer it to be slightly runnier then just add a bit more milk. If you find it too runny then add slightly more cornstarch. *
- In the meantime, bring some lightly salted water to a boil. Add the pasta to the salted water and cook for 4-5 minutes (or follow package instructions).
- Drain the pasta. You are ready to assemble: First place the pasta. Then, pour over the mushroom sauce. Sprinkle with pepper and fresh thyme.
- Enjoy your vegan mushroom pasta hot. Optionally you could add some vegan ‘parmesan cheese’ by combining cashew nuts, nutritional yeast, garlic powder and salt in a blender till a rough powder consistency.
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Credit to: alphafoodie