Vegan Creamy Kale Mushroom Pasta
Ingredients
- Any pasta of choice
- 2 large onions, chunkily chopped
- 1 pepper, chopped
- Half head broccoli with chopped stalk
- 400 grams mushrooms, sliced
- Olive oil
- 1 dessert spoon vegan butter
- Pasta cooking water
- 2 heaped dessert spoons Swiss marigold stock
- Mixed dried herbs
- 5 cloves garlic
- 2 dessert spoons nutritional yeast
- 1 bag kale, washed
- 500 ml plant milk
- 1 tablespoon cornflour
- 150 ml plant cream
- Garlic powder, to taste
- Salt, to taste
- Pepper, to taste
- 1 teaspoon celery seeds
- Fresh thyme, optional
- Fresh oregano, optional
- Grated vegan cheese, for serving
Preparation
Cook any pasta you prefer and save the cooking water
In a large pan, fry 2 large onions chunkily chopped, one chopped pepper, half head broccoli with chopped stalk, and 400 grams of mushrooms sliced in olive oil
Add one dessert spoon of vegan butter
Add pasta cooking water
Add 2 heaped dessert spoons of Swiss marigold stock, mixed dried herbs, 5 cloves garlic, and 2 dessert spoons nutritional yeast
Add one bag of washed kale and simmer until tender
Add 500 ml plant milk with one tablespoon cornflour dissolved in it
Add 150 ml plant cream
Add garlic powder if required, salt, pepper, and 1 teaspoon of celery seeds
Add fresh thyme and oregano if available five minutes before the end of cooking
Toss the vegetable creamy sauce with the pasta
Serve with grated vegan cheese
