Vegan Creamy Pasta

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Serves:

2 Servings

Level:

Intermediate

About the Recipe

Creamy mushrooms mmmmm....

Choose your favoured patsa - I like penne for this - and a selection of your preferred mushrooms and you're off to a really good start!

When it comes to non-dairy milk, my preferences have changed over the years. The only store-bought non-dairy milk I buy nowadays is soy milk, and that’s simply for the reason that I can’t find any other products in my neck of the woods made without processed ingredients or sweeteners. I sometimes make almond milk and oat milk at home. My local grocer sells a soy milk that’s made with only soybeans and water, and in my mind the fact that I tried differently-produced soy milks in the past was why I thought I didn’t enjoy the flavour. Soy milk is also very creamy and thick which makes it a great choice for uses like this, but I understand that it’s not everybody’s cup of tea (milk?).

Ingredients

Ingredients

  • 200g/7oz dried pasta shapes, such as penne or fusilli

  • 2 tbsp rapeseed oil

  • 200g/7oz small closed cup mushrooms, white or chestnut, sliced

  • 2 banana shallots, or 1 onion, finely sliced

  • 1 garlic clove, finely chopped

  • 100ml/3½fl oz vegan white wine

  • 200ml/7fl oz soya plant-based single cream alternative

  • 30g/1oz vegan hard ‘cheese’, finely grated

  • fresh basil leaves, to serve (optional)

  • flaked sea salt and ground black pepper

Preparation

  1. Bring a pan of salted water to the boil, add the pasta and cook for 10–12 minutes, or according to the packet instructions, until just tender, stirring occasionally.

  2. Heat the oil in a large frying pan and fry the mushrooms for 2–3 minutes over a high heat, or until golden-brown, stirring regularly.

  3. Reduce the heat, add the sliced shallots (or onion) and garlic and cook for 3 minutes more, stirring. Pour over the wine and bring to the boil. Cook for 1–2 minutes, or until reduced in volume by half. Stir in the soya cream alternative and return to a gentle simmer. Season with salt and pepper to taste.

  4. Drain the pasta in a colander and stir into the mushroom sauce. Divide between two warmed, shallow bowls sprinkle with the vegan ‘cheese’ and, if liked, garnish with fresh basil to serve.