Creamy Mushroom Pasta (Vegan)
Ingredients
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
Method
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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