Pasta with Creamy Mushroom Sauce and Pumpkin Parmesan
Ingredients
- 1 large yellow onion
- 4 garlic cloves
- 400 g fresh mushrooms
- 400 ml coconut cream
- 3 tbsp tamari
- 2 tbsp each of fresh chopped basil, oregano and thyme
- 160 g fresh baby spinach
- 2 tbsp extra virgin olive oil
- Salt and black pepper
Pumpkin parmesan
- 3 tbsp pumpkin seeds
- 1 tbsp nutritional yeast
- 1 tsp sea salt flakes
To serve
- 400 g tagliatelle or other pasta
- Fresh basil
Preparation
Bring the pasta water to a boil.
Mix the pumpkin parmesan ingredients in a blender or food processor.
Thinly slice the onion and mushrooms and fry them together in olive oil on medium heat for 8-10 minutes until golden, stirring often, then finely chop the garlic and add it when about 1 minute is left.
Start cooking the pasta.
Add coconut cream and tamari to the pan and simmer for 5 minutes.
Add the herbs and stir.
Put the spinach on top of the sauce, cover with a lid, and steam for 2-3 minutes, then lift the lid, stir, and season with salt and black pepper.
Serve the mushroom sauce with the pasta, pumpkin parmesan, and fresh basil leaves.
