Creamy Spinach and Mushroom Pasta
Ingredients
- 250g penne
- 100g mushrooms
- 100g fresh baby spinach
- 4 tbsp oil
- 1 onion
- 200ml oat cream
- 50ml pasta water
- 1 tsp vegetable stock
- 1 tsp dried italian herbs
- 2 tsp cornstarch
- 1 tbsp soy sauce
- 3 tbsp vegan creme fraiche / vegan cream cheese
Preparation
Cook the pasta according to the instructions on the packet and make sure to save some pasta water for the sauce.
Finely chop the onion and heat 2 tablespoons of oil in a saucepan, then sauté the onion for 3 minutes.
Deglaze with the oat cream, add vegetable stock, Italian herbs, and cornstarch, then simmer for 10 minutes over medium heat.
Puree the mixture with a blender to make it extra creamy.
Wash and chop the mushrooms and wash the baby spinach.
Heat some oil in a pan and fry the mushrooms for about 6 minutes.
Add the prepared oat cream sauce and the baby spinach, and wait briefly until the spinach wilts.
Add the cooked penne, pasta water, 1 tablespoon of soy sauce, and 3 tablespoons of vegan creme fraiche, then mix well and season with salt and pepper.
