1000 ml (approx. 4 Cups plant-milk)* Keep another 100ml spare
3 Tbsp olive oil/Tbsp vegan butter
100 gms (approx. 3/4 cup) shredded vegan Mozzarella ( Can replace it with 1/3 cup Nutritional Yeast)**
2 Tsp veggie stock powder
REMAINING INGREDIENTS
50g (1/2 cup) onions (finely chopped
2 Cloves garlic
1/2 red chilli finely chopped (Optional)
100 gms Mushrooms finely chopped (Approx. 1 cup)
200 gms sliced mushrooms (approx. 2cm thick)
50 gms Zucchini finely chopped (aprox. 1/2 cup)
150 gms Zucchini (1-2cms thick slices)
1 tsp Apple Cider Vinegar
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 sliced mushrooms and zucchini in a pan/griddle and keep them aside.
Heat the oil/butter in a deep large non stick frying pan (if using vegan butter don’t let it burn)
Add onions, garlic, chopped Mushrooms, Zucchini, and chillies and cook on med-high heat for 5-6 min to until the the mixture is cooked through. Stir occasionally
Turn the heat to low, add flour and cook for about 30 sec on low heat. Do not let it brown. Stir continuously.
Slowly add plant-milk while continuously whisking to avoid lumps.
Add vegan Mozzarella (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 6-9 min on low-med heat. Keep stirring to avoid sticking to the pan. (It will take longer if you are making bigger quantities)
Switch off the heat and stir through Apple Cider Vinegar. It helps round off the flavour.
Add splash of plant milk if the sauce is too thick.
Stir in the pasta, grilled Mushrooms and Zucchini.
Enjoy.
*I used soy milk
**If you can’t find vegan Mozzarella, you can use any hard vegan cheese. Grate it before using.
