Creamy Mushroom Pasta with Thyme Mustard
Ingredients
- 250 g button mushrooms, sliced
- 1 yellow onion, finely chopped
- 2 cloves of garlic, minced
- 2 tsp wholegrain mustard
- 1 small bunch fresh thyme, roughly chopped
- 50 ml white wine (optional)
- 100 ml oat-based cooking cream
- 100 ml + 2 tbsp oat milk
- 1 1/2 tbsp nutritional yeast
- 1 1/2 tsp corn starch
- salt and pepper to taste
- 1 tbsp vegetable oil or plant-based butter for frying
Pasta
- 200 g gluten-free and vegan pasta
Optional garnish
- more fresh thyme
- vegan parm
- flaky sea salt
- cracked pepper
Preparation
Heat oil or butter in a skillet, sauté onions and garlic on medium heat until onions are translucent. Then add the mushrooms and fry until slightly crispy and browned.
Add mustard, thyme, white wine and salt and pepper. Stir fry on high heat for a couple of minutes until the alcohol has cooked off then add the cooking cream, 100 ml oat milk and nutritional yeast, let simmer on medium low heat for 5 minutes.
Mix 2 tbsp oat milk with the corn starch in a small glass and add to the sauce, keep stirring until the sauce has thickened (1-2 minutes).
Drain pasta and mix with the sauce. Add toppings and serve.
