This is a perfect vegetarian recipe for meat eaters. It’s creamy, cheesy and meaty, but there’s no cream, cheese or meat in it whatsoever. This pasta dish is packed with flavour and is easy to make. A perfect meatless Monday recipe to have in your repertoire.

mushroom_pasta

Ingredients: (4 people)

 

  • 400 gr. Pasta of choice
  • 500 gr. Mixed fresh mushrooms , chopped
  • 20 gr. Dried mushrooms (preferably porcini)
  • 2 small onions, finely chopped
  • 1 garlic clove, crushed
  • 1 lemon
  • ¼ cup nutritional yeast
  • 1 tbsp olive oil
  • fresh parsley, plus extra for garnishing
  • salt, pepper to taste

Method:

Start by soaking the dried mushrooms in 1 cup of hot water. They need about 30 minutes to soak.

Sauté the onions, garlic and mushrooms in some olive oil until golden brown. Season with salt and pepper.

Cook the pasta as instructed on the package. Make sure to add salt to your pasta water.

To your blender add: half of the sautéed mushrooms and onion mix, soaked mushrooms, including the soaking water, zest of 1 lemon and juice of half a lemon, nutritional yeast, 1 tablespoon of olive oil and small bunch of fresh parsley. Add ½ a cup of pasta water and blend for at least 1 to 2 minutes (depending on your blender quality) until you get a super smooth and creamy sauce. Taste and season in needed.

Drain the pasta when it’s cooked. Stir in the creamy sauce and serve immediately. Top with the other half of your sautéed mushrooms, fresh parsley and freshly ground black pepper.

Bon appétit

 

 

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