Vegan One Pot Creamy Mushroom Pasta Recipe

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

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

手順

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.

メモ

For protein blend up the silken tofu with broth

栄養

• カロリー: 509 kcal
• 脂肪総量: 12 g
• 飽和脂肪: 2 g
• ナトリウム: 2144 mg
• 炭水化物総量: 80 g
• 食物繊維: 6 g
• 糖質総量: 11 g
• タンパク質: 21 g