Creamy Vegan Mushroom Pasta
Ingredients
- 500g pasta
- 500g mushrooms (half button and half chestnut, sliced)
- 2 cloves garlic, grated
- 1 tbsp olive oil
- 1 mushroom stock cube
- 250ml soya cream
- 1 tsp fresh thyme leaves
- salt and pepper
Preparation
Cook the pasta according to pack instructions. While that’s happening, make the sauce.
Fry the mushrooms in the olive oil for about 7 minutes.
Add the thyme and garlic and cook for another couple of minutes.
Dilute the mushroom stock in a little hot water and add to the mushrooms. Stir through.
Add the soya cream and stir through.
Season to taste and your sauce is done.
Drain the pasta, pour into the sauce and stir through.
Serve and enjoy. I like to serve this with garlic bread and a green salad.
