Creamy Mushroom Pasta
Plant-based creamy mushroom pasta with sundried tomatoes is a delicious and satisfying dish that combines the earthy flavors of mushrooms with the tanginess of sundried tomatoes. This vegan-friendly version of the classic pasta dish is made with a creamy plant-based sauce instead of dairy, giving it a rich and velvety texture.
Ingredients
- 150 grams whole wheat penne pasta
- 250 grams button mushrooms sliced
- 1 lrg brown onion diced
- ½ cup oil-free sun-dried tomatoes diced
- 3 cloves garlic
- 1½ cups plant milk
- 1 tsp dijon mustard
- 1 tsp smoked paprika
- ⅔ cup vegetable stock
- ¼ cup nutritional yeast
- 1 tsp mixed italian dried herbs
- 2 cups baby spinach
Instructions
- Cook pasta as per package instructions until it is al dente.
- In a large frying pan, saute with a little water the diced onion and garlic until the onion is transparent. Add the mushroom and continue to saute, adding small amounts of water to prevent sticking, for a further 7 minutes.
- Add the sun-dried tomatoes, saute for one minute.
- Add the plant milk, stock and nutritional yeast, mustard, paprika and Italian herb. Stir to combine.
- Little simmer for 4 minutes, at this point the sauce should thicken. If it doesn't add one tablespoon of cornflour mixed with ¼ cup of plant milk to the mixture.
- Drain the pasta and add the mushroom mix to the pasta, stir to combine.
- Stir in the spinach and stir as it wilts. Remove from heat and serve.
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