Creamy pasta – totally vegan! Choose your favorite mushrooms and cook them together for a creamy sauce and mix with pasta. Choose soy cream and gluten-free pasta at celiac.
Ingredients
- 4 servings
- 8 chestnut mushrooms (or other mushroom you like)
- 2 shallots
- 2 tablespoons oil
- 3 dl herbal cream (oat or soy cream)
- 2 tablespoons chopped thyme
- 80 g of spinach
- 1 dl chopped sun-dried tomatoes
- Salt and pepper
- For serving
- 4 servings of pasta (eg linguine
- 2 dl finely grated vegan parmesan cheese or 1 dl nutritional yeast
How to prepare
- Clean the mushrooms and slice them. Peel and finely chop the onion. Fry the mushrooms and onions in the oil for a few minutes until the mushrooms have turned color.
- Pour in vegetable cream and add thyme, simmer for a few minutes. Salt and pepper.
- Cook the pasta as directed and then pour over the pasta in the pan. Add spinach and sun-dried tomatoes. Serve and sprinkle with finely grated vegan parmesan.
