CREAMY MUSHROOM PASTA
1 tbsp olive oil
1 eshallot diced
2 cloves garlic
1 cup oyster mushrooms (1 small punnet) sliced in half
2 cup swiss brown mushrooms, sliced
1 cup shiitake mushrooms (1 small punnet) sliced
1 handful sage chopped
1 small handful enoki mushrooms
2 cups brown rice pasta (or any gluten free pasta)
3 tbsp thick coconut cream (hard cream risen to the top of the can)
1/2 cup vegan chicken stock
1 tsp dijon mustard
1 tsp wholegrain mustard
2 tbsp nutritional yeast
1 tsp miso paste
1 tsp arrowroot flour
1 tbsp mixed herbs
1 lemon zest and juice
1 tsp salt and pepper
In a pan over medium heat, sauté the onion, garlic and sage with olive oil, cook until translucent. Add in the mushrooms except the enoki and sauté for 10 minutes.
Now prepare the pasta according to package instructions.
To make the sauce, mix together all of the ‘sauce’ ingredients. Pour the mix over the mushrooms and simmer for 5 minutes. Drain the cooked pasta and add to the pan - some extra starchy pasta water will help thicken the sauce, stir in the enoki mushrooms.
Taste the sauce and add extra salt, pepper or lemon to your liking, add some extra stock if the sauce is too thick.