Creamy Mushroom Pasta
This pasta sauce is very quick and easy to make, plus it’s oil free. I use cashew milk (either Rude Health or Plenish) which makes for a really smooth and unctuous sauce, though you could use unsweetened soya. If you want to make cashew milk from scratch, soak 30g cashews in water for a few hours, drain, wash, then liquidise with 300mL water. Jobs a good’un!
I like this with fermented tofu (made by Taifun under the name Feto). Any firm tofu would work or you could use cooked or tinned beans instead. In the picture I use chickpeas.
Free from: oil
Gluten, wheat free: use suitable pasta
Nut free: use unsweetened soya milk instead of cashew
Soya free: use cooked beans instead of tofu
Yeast free: use non-fermented tofu or beans and omit nutritional yeast
This is a vegan recipe
- 250 g mushrooms (chopped)
- 300 mL cashew milk
- 2 tsp cornflour
- 1/2 tsp garlic granules
- 2 tsp nutritional yeast
- salt and pepper (to taste)
- tofu or cooked beans
- 4 handfuls kale
- lemon zest
Dry fry the onions with a pinch of salt, pepper and the garlic granules.
Mix the cornflour with a little milk to dissolve then add in the rest of the milk.
When mushrooms are cooked add the cornflour-milk mixture. Cook for a few minutes on a medium heat to allow the sauce to thicken. Add in the tofu or beans and nutritional yeast, and heat through. Taste and adjust seasoning if necessary.
Meanwhile cook the pasta. For the final couple of minutes of cooking time add the kale and allow to wilt. Drain.
Mix the pasta and kale with the mushroom sauce. Season with lemon zest.