Vegan One Pot Creamy Mushroom Pasta Recipe

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

2 tbsp olive oil

14 oz mushrooms (washed and sliced, 400g)

2 shallots (peeled and diced)

4 garlic cloves (peeled and minced)

2 tsp rosemary or thyme (finely chopped)

3 1/3 cups vegetable stock (or boiling water)

12 oz spaghetti (350g)

2 1/2 cups dairy free milk (such as cashew milk)

2 tsp salt

2 tbsp nutritional yeast

2 tsp white miso

Silken tofu

Instructions

Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.

Add the oil to the pan and fry the mushrooms until lightly golden. This should take 5-6 minutes. You might need to do this in two batches depending on the size of your pan. Once the mushrooms are cooked - add the shallots, garlic and herbs. Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes, taking care to stir the pan so that the garlic doesn't burn.

Add the vegetable broth (or water). Add the spaghetti, 2 cups of the dairy-free milk (reserving half a cup), salt, nutritional yeast and miso. Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn't clump together.

When the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Serve immediately.

Notes

For protein blend up the silken tofu with broth

Nutrition

• Calories: 509 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 2 g
• Sodium: 2144 mg
• Glucides Totaux: 80 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 11 g
• Protéines: 21 g