Creamy Vegan Mushroom Broccoli Pasta Dish
Ingredients
- 1 grated carrot
- 4 medium onions
- 5 crushed garlic cloves
- olive oil
- flora buttery
- plain white flour
- plant milk
- nutritional yeast
- English mustard
- Swiss marigold vegetable stock
- garlic powder
- grated vegan cheese
- salt
- pepper
- dried parsley
- pinch of tarragon
- chestnut mushrooms
- rehydrated porcini mushrooms with liquor
- white wine
- large conchigli pasta
- optional vegan cream
- vegan Parmesan
- fresh parsley
Preparation
Saute the grated carrot, 4 medium onions, and 5 crushed garlic cloves in olive oil until mushy.
In a separate non-stick pan, make a roux with flora buttery and plain white flour.
Gradually add plant milk to the roux to make a thick white sauce.
Season the white sauce with nutritional yeast, English mustard, Swiss marigold vegetable stock, garlic powder, grated vegan cheese, salt, pepper, dried parsley, and a tiny pinch of tarragon.
Add mushrooms and rehydrated porcini with their liquor to the vegetable pan.
Add a small amount of white wine to the vegetable pan.
Drain the pasta and add a bit of pasta water to the vegetables to make a sauce.
Spoon in the white sauce gradually, stirring well; optionally, add vegan cream for extra creaminess.
Add extra parsley if required and taste the sauce, seasoning with extra herbs, salt, and pepper until satisfied.
Once the sauce is ready, add chopped fresh parsley.
Grate vegan Parmesan and black pepper over the dish, and add fresh parsley for serving.
