This recipe is a perfect comfort food for the pasta lovers. Flavours enriched with garlic and Italian herbs, it keeps in the fridge for up to 3 days. Enjoy hot or cold.
Ingredients
300gpenne pasta
2cupsmushrooms
4sprigs fresh thyme
1sprig fresh basil for garnishing
1cupsoy milk or nut milkI used soy milk
3clovesgarlic crushed
2tspplain flour
2tbspolive oil
2tbsppine nuts roastedoptional
Sea salt
Freshly ground pepper
Instructions
Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly.
Put the olive oil in a very hot frying pan, add garlic and thyme to sauté for a few seconds until flavours start to disperse. Add the sliced mushrooms. Let them fry fast, tossing once or twice, then evenly sprinkle plain flour over mushrooms. Add a pinch of salt and pepper which will really bring out the flavour. Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat down and add soy milk and stir until the milk starts to thicken. Remove from heat when the sauce is of creamy consistency.
Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions. Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed.
Serve hot sprinkled with roasted pine nuts (optional), freshly cracked black pepper and basil leaves.
Any leftovers are gorgeous for lunches.
The vegan mushroom sauce is a great base for many other comfort vegan recipes such as cauliflower and potato au gratin.