Quick, easy and delicious pasta
sauce.
Serves 2-3
300g pasta
250g mushrooms
2 tbsp rapeseed oil
100ml brazil nuts
400ml plant-based cream
1 tbsp vegetable stock powder
1 handful of fresh thyme
Sea salt
White pepper
1 tbsp nutritional yeast
Rinse and slice the mushrooms. In a frying pan,
fry the mushrooms in the rapeseed oil on low to medium heat until all the water
has evaporated (this will take 5-10 minutes). Be careful not to burn the
mushrooms. In a blender, mix together the nuts, oat cream and stock powder. Mix
until smooth. Pour the nut mix into the frying pan with the mushrooms. Finely
chop the fresh thyme and put it together with the nutritional yeast, salt and
pepper into the mushroom sauce. Bring it to a boil and let it simmer for a
couple of minutes on low heat. Serve together with the pasta.
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