Creamy Mushroom Pasta (Vegan)

Creamy Mushroom Pasta (Vegan)
Serves 4 people 5 minutes preparation time 15 minutes cooking time


250g Rizopia penne

One shallot, peeled and chopped

4 cloves garlic, minced

250g chestnut mushrooms, sliced

3-4 tbsp oat cream

Zest one lemon

Two small handfuls parsley, finely chopped

Two handfuls spinach

2-3 tbsp Nutritional Yeast

Lemon juice (we used half a lemon, but this is to taste)

Salt and pepper, to taste


1) Start by cooking your pasta according to pack instructions.

2) In the meantime, cook your shallot and garlic in olive oil in a large frying pan. Fry, stirring often, until lightly golden, then add in the mushrooms and cook for a further 5 minutes.

3) Stir in the oat cream (start with just three tablespoons), lemon zest, Nutritional Yeast, parsley, lemon juice and spinach. Cook for a minute or so while you drain your cooked pasta. Stir through the pasta (add more oat cream, if desired) and heat through, until the cream sauce has reduced slightly. Season to taste, then serve immediately.

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