Ingredients:
- 350gr sliced white mushrooms
- 200gr pasta
- Sea salt
- Black pepper
- Garlic powder
- Hot paprika powder
- 3 tablespoons of plant based milk
- 125ml plant based cream
- 1 tablespoon of plain flour
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon of olive oil
Makes 2 portions
Cook the pasta according to package instructions, reserve a cup of the boiling water.
Sauté the mushrooms with 1 tablespoons of olive oil, 2-3 tablespoons of the pasta's boiling water, garlic powder, black pepper, hot paprika dash and salt. Drain water if the mushrooms sweat too much liquid.
Now prepare the sauce:
Heat the cream, with the milk, nutritional yeast, salt, black pepper and 2 tablespoons of the boiling water.
When it is bubbling add the flour and don't stop stiring. If needed add another 1-2 tablespoons of water.
Throw the pasta into the mushroom saucepan and cover with the sauce. Stir well until everything is combined.
Serve sprinkled with vegan Parmesan!
