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Spaghetti with creamy mushroom sauce
The nice thing about this pasta dish with mushroom cream sauce is that you can make the whole dish in one pan. That saves on washing up! The recipe is seasoned with the umami-rich ingredients nutritional yeast and miso (read more in the tips!). The recipe was developed by Plants for Health.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Ingredients
Servings:
2
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400 gmixed mushrooms or button mushrooms cut into slices
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1 tbspolive oil
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2shallots finely chopped
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2garlic clove pressed
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1 tspfresh rosemary finely chopped
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450 mlboiling water
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1vegetable stock cube
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200 mlsoy cooking cream
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160 gwholemeal pasta
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1 tbspmiso paste
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2 tbspnutritional yeast flakes
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15 gflat-leaf parsley roughly chopped
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salt and pepper to taste
Instructions
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Put a large pan over medium-high heat. Fry the mushrooms in the olive oil (and a splash of water if desired) until they are light brown. Add the shallot, the garlic and the rosemary to the mushrooms. Fry until the shallot looks translucent and the garlic smells nice, while you keep stirring regularly.
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Meanwhile, boil 450 ml water and add it together with a vegetable stock cube, the soy cooking cream, the uncooked wholemeal pasta and the miso paste to the mushroom mixture. Cover the pan and let the whole cook until the pasta is done. Stir regularly. As soon as the pasta is done, take the pan off the heat. Then add the nutritional yeast flakes and the flat-leaf parsley and salt and pepper if desired. Stir briefly and serve the dish.
Notes
Nutritional yeast is a dried, inactive yeast that, because of its savory, broth-like flavor, is widely used in plant-based dishes. Miso is a Japanese fermented paste made from soy beans, rich in flavor and nutrients, and is often added to soups, sauces and marinades. You can buy these products at organic shops.
