Creamy Mushroom Pasta
I was asked to create a recipe using mushrooms from Ireland/UK to show how versatile they are and they help protect the environment.
- 200 g white/chestnut mushrooms sliced
- 1 large onion chopped
- 2 cloves garlic chopped
- 3 tbsp nutritional yeast
- generous pinch of pink/sea salt
- black pepper to taste
- 1 cup vegan cream I used Elmlea double plant
- 1 tsp English mustard
- To a frying pan with a little oil (on a medium heat) add the chopped onion and garlic. Fry for 2-3 minutes.Add the sliced mushrooms and fry for another 4-5 minutes to soften and brown slightly.Pour in the cream, salt, pepper, mustard and nutritional yeast. Stir together and simmer for for 10 minutes. While the mushrooms simmer cook your pasta.Add the drained pasta and stir in covering in the sauce. Serve straight away topped with a little fresh parsley. Enjoy!
Be sure to wash the mushrooms before slicing. This is a really basic recipe which you can personalize by adding chilli, herbs or even cheese.