Pasta with Vegan Creamy Mushroom Sauce
Check out our Instagram stories for a cheat sheet!
@veganpantrybrisbane
@ju_castro_
You can see the video at our YouTube channel too by clicking the recipe title:
Pasta with Vegan Creamy Mushroom Sauce
Preparation time: 30 minutes
Serves: 3 portions of 300g
Pasta:
250g semolina pasta (penne, spaghetti, farfalhe, fusilli, any!)
100g diced brown onion
1 garlic clove
15g spring onion
20g olive oil
Sauce:
300g rice milk
300g hard tofu
20g olive oil
45g sour cassava starch
6g salt
3tbsp nutritional yeast
1tbsp vegan butter
300g mushrooms
1 pinch salt
1 pinch oregano
1 pinch nutmeg
First cook the pasta in boiling salty water (for penne, around 10/12 minutes).
Meanwhile, blend rice milk, hard tofu, sour cassava starch, salt and nutritional yeast in a mixer. Put in a pot and cook until it is thick, stirring all the time.
In another pot or frying pan, heat olive oil and fry onion and garlic. Add spring onion and the cooked pasta. Put it aside.
Now let’s finish the sauce. Heat a frying pan with vegan butter and cook the mushrooms. Add white wine, salt, oregano, nutmeg and the cream previously made. Mix everything and enjoy!
=)
