Dairy free creamy mushroom sage pasta
Completely dairy free a lovely flavoursome meal, that's very easy to make
Servings 4 people
Cost per serving £1.78
Equipment
- 1 Saucepan
- 1 Large frying plan
- 1 Knife and chopping board
Ingredients
- 400 g Pasta (tagliatelle, fettuccine, or linguine work beautifully)
- 25 g Flora plant butter (Or any plant butter)
- 400 g Sliced Mushrooms
- 3 cloves Garlic (Minced)
- 10 Fresh sage leaves
- 250 ml Oat cream (Details on Amazon)
- 4 tbsp Nutritional yeast (Details on Amazon)
- 1 tbsp White miso paste (Details on Amazon)
- 1 tsp Soy sauce
- 2 tbsp Olive oil
- 100 ml Pasta cooking water
- Salt and Pepper
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve 100ml of pasta water.
Sauté the Mushrooms
- Meanwhile, heat the olive oil and plant butter in a large frying pan over medium-high heat. Add the mushrooms in an even layer and cook for 6-8 minutes until golden brown and lightly caramelized.
Add Garlic and Sage
- Reduce the heat slightly and stir in the garlic and chopped sage. Cook for 1 minute until fragrant.
Make the Sauce
- Pour in the oat cream and bring to a gentle simmer.
- Stir in the white miso paste, soy sauce and nutritional yeast and season with salt and black pepper. Add a splash of the reserved pasta water to loosen the sauce if needed.
Combine
- Add the drained pasta to the frying pan and toss well until every strand is coated in the creamy mushroom sauce. Stir in more pasta water as necessary to create a silky consistency.
Serve
- Divide among bowls and top with chopped fresh parsley, and a few crispy sage leaves if desired.