Rigatoni with Mushroom Garlic Sauce
Ingredients
- 4 tbsp vegan butter
- 1 white onion, chopped
- 4 cloves garlic, minced
- 250ml oat cream
- 1 tsp pepper
- 2 tsp vegetable broth powder
- 3 tbsp chopped fresh parsley
- juice of 1/2 lemon
- 400g mushrooms, sliced
- 400g pasta
- chili flakes to taste
- salt to taste
Preparation
Fry 400g sliced mushrooms in 2 tbsp vegan butter over medium heat for 5-6 minutes until liquid is gone.
Melt 2 tbsp vegan butter in a pan over medium heat.
Add 1 chopped white onion and 4 minced garlic cloves; cook for 2 minutes until onion is translucent.
Add 250ml oat cream, 1 tsp pepper, 2 tsp vegetable broth powder, 3 tbsp chopped fresh parsley, and juice of 1/2 lemon.
Bring the sauce to a boil, then remove from heat.
Stir in the fried mushrooms, 400g cooked pasta, chili flakes to taste, and salt to taste.
Tip: For a creamier sauce, substitute oat cream with homemade cashew cream made by blending 1 cup soaked cashews with 3/4 cup water until smooth.
