Creamy Mushroom Pasta
Italian Cuisine is always something that goes down well with anyone. Who doesn’t like a hearty bowl of pasta? However, Italian restaurants in the UK are renowned for serving high fat, salty dishes that taste great at the time but leaves us feeling sluggish and bloated. The thing is, if you were to cook Italian food at home, the traditional way, like the ACTUAL Italians do, then it can be really clean and healthy. Restaurants ruin the authentic Italian diet, which is actually full of locally sourced whole foods.
Im going to show you how to make a creamy pasta dish, without ANY dairy or meat. Its all plant based goodness, meaning you can serve yourself a large bowl and dig into something rich and luxurious, without the guilt. This recipe uses nutritional yeast which you may have noticed I use in a lot of my recipes. I strongly suggest having some of this stuff in your cupboard at all times. It contains a high content of B vitamins and vegans use it as a replacement for cheese, as it has a very cheesy taste when added to dishes.
Mushrooms are a fantastic vegetable to cook with pasta. They add a richness to any white sauce that is hard to beat with any other vegetable. Mushrooms are also great sources of vitamin D, and are fantastic for your immune system, so a great food to regularly put in our bodies.
Enough about how brilliant mushrooms are, lets get straight into the recipe. This recipe makes for 1 large portion or 2 smaller, so make sure to double or triple of you want to eat it with friends or family.
Step one is to cook your pasta. Just cook for however long the packet says, drain and then rinse with cold water and leave on the side. Next we need to prepare our sauce. Place the grated garlic into a saucepan with 2 tablespoons of water. Add 1 tablespoon of flour and mix thoroughly until a paste is formed, you need to whisk aggressively. Then straight away add in your mug of almond milk and combine everything in the pan.
Add your mushrooms, coriander, salt, pepper, mixed herbs and nutritional yeast into the pan and stir. Your mixture should be brought up to a light simmer as you cook the mushrooms and the liquid reduces. After about 5 minutes, if your sauce is still very thin add a touch more flour, I have always found mine to be okay.
Finally add in the pasta to the pan and coat the pasta with your sauce. Are you drooling yet?
Serve up with a garnish of coriander and really enjoy. Savour each mouthful because this stuffs REAL GOOD!
- 250g chopped mushrooms
- 1 large mug of brown rice pasta
- 1- 2 cloves garlic grated (personal preference)
- handful of fresh coriander
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried herbs
- 2 heaped tablespoons of nutritional yeast (can use vegan cheese)
- 1-2 tablespoons flour
- 2 tablespoons water
- 1 mug almond milk
Let me know if you enjoy this recipe, Love Georgie xx