Creamy Garlic Mushroom Pasta
Looking for a simple vegan recipe? You will love the BOSH! Creamy garlic mushroom pasta. Whether you have a vegan diet, veggie diet of looking for a flexitarian meal, This really is a very easy pasta dish. A great vegan meal for lunch, or a fast dinner idea, we know you, and the whole family will love this simple pasta dish. If you like creamy pasta and mushrooms, which you probably do, you're gonna LOVE this dish. Enjoy!
Servings
Ingredients
For the mushroom sauce
<item-todo-done>1 tbsp thyme<item-todo-done><item-todo-done>1 tbsp rosemary<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp Dijon mustard<item-todo-done><item-todo-done>1 ½ tbsp plant-based butter<item-todo-done><item-todo-done>4 long shallots finely sliced<item-todo-done><item-todo-done>6 garlic cloves finely sliced<item-todo-done><item-todo-done>½ tbsp salt<item-todo-done><item-todo-done>500g chestnut mushrooms - sliced<item-todo-done><item-todo-done> Pinch of pepper<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>250ml soy cream<item-todo-done><item-todo-done> salt<item-todo-done>
For the mushroom bacon bits
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 portobello mushrooms<item-todo-done><item-todo-done>½ tbsp plant-based butter<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> Pinch of pepper<item-todo-done><item-todo-done>1 ½ tbsp Dijon mustard<item-todo-done>
For the pasta
<item-todo-done> 4 portions of cooked spaghetti<item-todo-done><item-todo-done> parsley<item-todo-done><item-todo-done> chives for garnish<item-todo-done>
Ingredients
For the mushroom sauce
<item-todo-done>2 tbsp thyme<item-todo-done><item-todo-done>2 tbsp rosemary<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp Dijon mustard<item-todo-done><item-todo-done>3 tbsp plant-based butter<item-todo-done><item-todo-done>8 long shallots finely sliced<item-todo-done><item-todo-done>12 garlic cloves finely sliced<item-todo-done><item-todo-done>1 tbsp salt<item-todo-done><item-todo-done>1000g chestnut mushrooms - sliced<item-todo-done><item-todo-done> Pinch of pepper<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>500ml soy cream<item-todo-done><item-todo-done> salt<item-todo-done>
For the mushroom bacon bits
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>4 portobello mushrooms<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> Pinch of pepper<item-todo-done><item-todo-done>3 tbsp Dijon mustard<item-todo-done>
For the pasta
<item-todo-done> 4 portions of cooked spaghetti<item-todo-done><item-todo-done> parsley<item-todo-done><item-todo-done> chives for garnish<item-todo-done>
Before you start
Blender | Frying pan
Cooking the sauce
- Melt the dairy free butter in a pan and soften the shallots
- Add the garlic to the pan, stir it into the shallots, add the salt and pepper and stir everything together
- Add the thyme, rosemary and olive oil and stir everything together
- 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)
Blend the ingredients
- Put the contents of the pan in a powerful blender and add the dijon mustard, lemon and soya cream
- Whizz the contents of the blender into a smooth creamy sauce
Frying the mushrooms
- Add the oil to the pan and fry the portobello mushrooms with a grind of salt and pepper, butter and the remaining dijon mustard - make sure the mushrooms are well cooked and significantly smaller than when you start
- Pour the mushroom sauce into the pan, warm it up and add the spaghetti and parsley
Time to serve
- Fold everything together and serve immediately with a sprinkle of chives