CREAMY GRILLED MUSHROOM PASTA

CREAMY GRILLED MUSHROOM PASTA
INGREDIENTS FOR THE SAUCE
  • 1/2 Tbsp flour
  • 500ml/ 2 Cups plant-milk* (Keep another 100ml spare)
  • 2 Tbsp olive oil/Tbsp vegan butter
  • 1/3 Cup vegan Parmesan ( Can replace it with 2 Tbsp Nutritional Yeast)**
  • 1 Tsp veggie stock powder
REMAINING INGREDIENTS
  • 50g (1/2 cup) onions (finely chopped
  • 1 Clove garlic
  • 150g sliced mushrooms (approx 1-2cm thick)
  • 2 Cups baby spinach leaves
  • Salt and ground black pepper to taste
  • 300 gms. uncooked pasta of your choice. Cook it as per the packet instructions and keep it aside.

METHOD

  • Grill the mushrooms in a pan/griddle and keep them aside.
  • Heat the oil/butter in a deep large non stick frying pan (if using vegan butter but don’t let it brown)
  • Add onions and garlic and cook on low-med heat for 4-5 min to until the onions are transparent. Stir occasionally
  • Add flour and cook for about 1 minute on low heat. Again do not let it brown. Stir continuously.
  • Slowly add milk while continuously whisking to avoid lumps.
  • Add the vegan Parmesan (or Nutritional yeast), veggie stock powder, and a pinch of ground black pepper. Whisk vigorously until the mixture is super smooth. Taste and adjust seasoning.
  • Cook the sauce until its thick enough to coat the back of a wooden spoon. It should take 6-8 min on low-med heat. Keep stirring to avoid sticking to the pan. (It will take longer if you are making bigger quantities)
  • Add splash of plant milk if the sauce is too thick.
  • Stir in the pasta, grilled mushrooms, and spinach.
  • Enjoy.

*I used soy milk

**If you can’t find vegan parmesan, you can use any hard vegan cheese.


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