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Creamy Garlic Mushroom Pasta
If you like creamy pasta and mushrooms, which you probably do, you're gonna LOVE this dish.
Enjoy! :D
Ingredients
Mushroom Sauce
- 1.5 tbsp dairy free butter
- 4 Long Shallots (finely sliced)
- 6 Garlic Cloves (finely sliced)
- 1/2 tbsp Salt
- 1 tbsp Thyme
- 1 tbsp Rosemary
- 1 tbsp olive oil (or truffle oil if you're feeling fancy)
- 500g Chestnut Mushrooms (Sliced)
- Pinch Pepper
- Pinch Salt
- 1 tbsp Dijon Mustard
- 1/2 Lemon (Juice)
- 250ml Soya Cream
Mushroom "Bacon" Bits
- 2 Portobello Mushrooms (Sliced)
- 1/2 tbsp dairy free butter
- 1 tbsp olive oil
- Pinch Salt
- Pinch Pepper
- 1.5 tbsp dijon mustard
The Body of the Dish
- Enough cooked spaghetti for 4 people
- Small handful Parsley
- Chives (To Sprinkle & Serve)
Method
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1.
Melt the dairy free butter in a pan and soften the shallots
-
2.
Add the garlic to the pan, stir it into the shallots, add the salt and pepper and stir everything together
-
3.
Add the thyme, rosemary and olive oil and stir everything together
-
4.
Add the chestnut mushrooms to the pan and fry them until they're nice and soft (add some more salt and pepper if you think the dish needs it)
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5.
Put the contents of the pan in a powerful blender and add the dijon mustard, lemon and soya cream
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6.
Whizz the contents of the blender into a smooth creamy sauce
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7.
Fry the portobello mushrooms with a grind of salt and pepper and the remaining dijon mustard - make sure the mushrooms are well cooked and significantly smaller than when you start
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8.
Pour the mushroom sauce into the pan, warm it up and add the spaghetti and parsley
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9.
Fold everything together and serve immediately with a sprinkle of chives
