Sometimes you need dinner on the table in 20 mins, tops. This is so easy to throw together as the only fresh things you need on hand are mushrooms and fresh parsley – and if you have that growing in your garden – or on your windowsill, even easier! I always have pasta in the pantry, chilli, garlic, lemons and wine in my fridge, so just keep some cashew cream on hand and you’re all set to make this dish.
Easy Mushroom Pasta with Chilli Lemon & Garlic
Recipe type: Pasta
- 300g wholewheat pasta
- 600 g small white mushrooms, washed and quartered
- 2 largish cloves garlic, microplaned
- Zest of an organic (unwaxed) lemon
- 6 tablespoons chopped parsley (about half a bunch)
- Large pinch of semi dried chillies (Gourmet Garden pots) – or use fresh if you prefer
- ½ cup white wine
- 1 tsp tamari
- 2 tablespoons nutritional yeast
- 2 Tablespoons cashew cream (cashews soaked, blended with enough water to make a thick cream)
- ½ cup soy milk
- Salt & pepper
- Put your pasta on to boil.
- Heat a large frying pan over medium heat, add the mushrooms, stirring frequently until softened and liquid released and half-evaporated – about 5-7 minutes.
- Add the garlic and lemon zest, chillies and sauté for a further 5 minutes.
- Add wine, tamari, nutritional yeast, cashew cream and soy milk, turn down the heat and cook for a further 10 minutes, until the sauce comes together.
- Scatter with parsley, pour over your cooked pasta and mix well.
- Top with extra parsley if liked, and season well.
These have to be three of my most favourite ingredients, so anything with them all has to be a winner in my book! I came up with this after trying to decide what to cook for dinner. A quick look in the fridge, and finding I had both leeks and mushrooms which needed eating, and (I always have) potatoes, so…. After Googling for a while I found this recipe by Bits Of Carey and decided to veganise it, making a couple of other changes. Was really good and a family hit!
Mushroom, Leek and Potato Gratin
Recipe type: Bake
- 6 medium/large potatoes, boiled until just cooked.
- 2 medium leeks, finely sliced
- 2 cloves garlic
- White wine / stock / water
- 500g brown mushrooms, sliced
- 500ml soy milk
- 4 tablespoons cornflour
- ½ tsp fresh thyme leaves
- ½ tsp dried rosemary
- 1 T coconut aminos / soy sauce / tamari
- 2 T lemon juice
- Salt and fresh black pepper.
- Whilst the potatoes are boiling, heat a large frying pan on a medium heat and dry sauté the leeks and garlic for a few minutes until softened. Add a small splash of white wine to stop them sticking.
- Add the mushrooms, thyme and coconut aminos, mix in well, and cook until the mushrooms have released their liquid and it has evaporated.
- Blend thoroughly the cornflour in a cup with some of the soy milk, then stir it into the pan with the leeks and mushrooms, whisking all the time. Slowly add the rest of the milk bit by bit, then cook off the flour – about 3 minutes. Bring to a gentle simmer, still whisking constantly (I have a wooden whisk which I use in my non-stick pan) to avoid any lumps forming.
- Add the lemon juice and test / adjust the seasoning. Turn off the heat.
- Once potatoes are just tender, drain and slice into ½ cm slices.
- Take a lasagne style dish and place in a very small layer of sauce, (saves needing to use any oil) then top with a half of the potatoes (mine made enough for just 2 layers, but 3 would be nice too!).
- Top with another layer of sauce, the rest of the potatoes, then the rest of the sauce.
- Place in the oven and bake for 25 minutes or until bubbling and browning on the top. Serve with steamed green vegetables like broccoli and beans.