So you probably came here looking for the recipe for a pasta dish, or maybe you just clicked on this recipe by mistake. Well, regardless of the reason, if you like simple cooking and great results, you landed on the right page. One of our favourite plant-based ingredients is mushrooms; they are savoury, packed-full of flavour and they also happen to have very interesting consistencies. I cannot think of a better way to use mushrooms than making a delicious Italian-inspired delicacy, so let’s get to it and see how to prepare this cracking main course.
1 mediumwhite onions (5oz)
4 mediummushrooms (5oz)
2 mediumtomatoes (8oz)
10 leavessage
½ cupoat milk (4.2oz)
black pepper
2 tbspvegan cream (1oz)
7ozwholewheat pasta
salt
Instructions
- To begin with, dice the onions, the mushrooms and the tomatoes, and then finely chop the sage.
- Place a pan onto a medium heat and tip in the diced onions and the milk.
- Sweat the onions for about three minutes and then add in the sage and stir it in.
- Add in the mushrooms and some black pepper if desired. Stir and cook the mushrooms until they start to soften, or about two minutes.
- Add in the tomatoes, and cook them for about one minute.
- To complete the sauce, add in the vegan cream, stir it in and add salt to taste. If you see that the sauce is getting dry, add in some extra milk, or some water.
- As soon as the pasta is cooked, drain it and add it into the pan with the sauce, and stir the ingredients together to obtain the final dish.
Substitutions and Tips
- You can use any kind of mushroom you prefer to obtain a dish that perfectly suit to your palate. We used chestnut mushrooms in this instance.
- The oat milk can be substituted with any other favourite non-dairy milk apart form rice milk, which is generally too sweet for this kind of preparation.
- Whole-wheat pasta can be substituted with any other kind you prefer, included gluten-free pasta.
- Vegan cream is becoming more and more popular, so it makes sense to use it in our recipes every now and then. Here we used Alpro single cream, but if you If you can’t find vegan cream where you live, you can try to make your own by blending together soaked cashews and water until you obtain a cream-like consistency. Alternatively, you can use the bechamel sauce we made in this recipe here.
Nutritional Info
Serving Size: 450g (½ recipe) Calories: 420kcal Carbohydrate: 90g Sugar: 7.9g Fiber: 4g Fat: 5g Saturated Fat: 0.7g Unsaturated Fat: 3.8g Protein: 18.5g Sodium: 346mg Water: 300g
