Pasta with creamy mushroom sauce. ( Vegan.)
This recipe is a great vegan take on a classic pasta dish, showcasing egg-free pasta.
Ingredients:
1 cup (140g / 5 oz) onions, diced
1 1/4 cups (140g / 5 oz) mushrooms, diced
1 1/4 cups (240g / 8.5 oz) tomatoes, diced
10 sage leaves, chopped
1/2 cup (120ml) soy milk
black pepper
2 tbsp (30g) vegan cream
1 cup (200g / 7 oz) pasta, uncooked
Salt.
Method:
To begin with, place a non-stick pan onto a medium heat, and tip in the onions, the mushrooms, the tomatoes, the sage, the milk and the black pepper, stir and cook the ingredients for about 3 minutes.
To complete the sauce, add in the vegan cream, stir it in, and add salt to taste. If you see that the sauce is getting dry, add in some extra milk or water as needed.
Cook the pasta as instructed on the packet, and as soon as it is ready, drain it, add it into the pan with the sauce, and stir the ingredients together to obtain the final dish.