Creamy Vegan Mushroom Pasta
Servings: 2
Calories: 789kcal
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Equipment
Ingredients
- 1 ½ cups (160 g) penne pasta (or your fave pasta)
- 8 medium (200 g) mushrooms
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 pickles
- 1 cup (250 ml) vegan cream
- 2-3 tbsp mustard
- 2 cups (40 g) rocket (that’s arugula by another name)
Instructions
- Place a large pot on the stove and boil the penne pasta in salted water until al dente.
- Slice the mushrooms, heat up a frying pan on high heat and fry them with oil until they’re nicely browned. 3-4 minutes should do it. Season with salt and pepper. Chop up the pickles.
- Let the frying pan cool down a bit, add the cream, and let it boil to reduce the liquid a little. 4. Add the mustard and the chopped pickles. Give it a quick taste test and add more mustard if desired.
- Drain the pasta when it’s ready.
- Add some rocket to a bowl, then a little pasta. More rocket, then more pasta. Leave a small well in the centre and tip in the sauce. Yummy!
Nutrition
Calories: 789kcal | Carbohydrates: 102g | Protein: 18g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Sodium: 770mg | Potassium: 643mg | Fiber: 4g | Sugar: 12g | Vitamin A: 489IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg