Easy Mushroom Pasta with Chilli Lemon & Garlic
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4
Ingredients
  • 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
Instructions
  1. Put your pasta on to boil.
  2. 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.
  3. Add the garlic and lemon zest, chillies and sauté for a further 5 minutes.
  4. 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.
  5. Scatter with parsley, pour over your cooked pasta and mix well.
  6. Top with extra parsley if liked, and season well.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/09/19/easy-mushroom-pasta-with-chilli-lemon-garlic/