Creamy Mushroom Pasta

Creamy Mushroom Pasta

Posted by on Sep 29, 2018 in Pasta, Vegan Recipes
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Creamy Mushroom Pasta
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I love creamy pasta, and I love mushrooms! This recipe is incredibly tasty and takes just 15 minutes from start to finish. I used brown rice pasta (available in Tesco) and plain flour as a thickener; the flour can be subbed for cornflour to make the recipe entirely gluten free if you're a coeliac.
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Creamy Mushroom Pasta
Print Recipe
I love creamy pasta, and I love mushrooms! This recipe is incredibly tasty and takes just 15 minutes from start to finish. I used brown rice pasta (available in Tesco) and plain flour as a thickener; the flour can be subbed for cornflour to make the recipe entirely gluten free if you're a coeliac.
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta according to the package instructions (usually 9-12 mins).
  2. While the pasta is cooking, fry the mushrooms and onions in 1 Tbsp olive oil for 8-10 minutes or until the mushrooms start excreting a lot of moisture. Add the garlic and stir well.
  3. Drain the pasta and set aside. Add the nutritional yeast to the mushrooms and scatter in the flour. Stir well for 30 seconds to 1 minute before adding the plant milk and soy cream.
  4. With a whisk, stir the mixture in the pan until it's smooth and thickened slightly. Add salt and pepper to taste.
  5. Add the drained pasta and a handful of chopped parsley. Stir well and let sit for a few minutes off the heat. Serve & enjoy!

Creamy Vegan Chana Kurma (Korma)

Posted by on Jul 20, 2015 in Vegan Recipes
2 Comments

Creamy Vegan Chana Kurma (Korma)
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I've always loved a good korma, and since going meat & dairy free I thought I wouldn't be able to enjoy one again! This recipe uses zero animal products, is incredibly creamy and tastes great! Add some green chillies if you prefer it hot!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Creamy Vegan Chana Kurma (Korma)
Print Recipe
I've always loved a good korma, and since going meat & dairy free I thought I wouldn't be able to enjoy one again! This recipe uses zero animal products, is incredibly creamy and tastes great! Add some green chillies if you prefer it hot!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Servings: people
Instructions
Rice
  1. The rice takes the longest, so put this on first. Add 1 tbsp oil into a saucepan along with 2 tsp of turmeric and 1 tsp cumin seeds. Fry for 1 minute before adding the rice and 450ml of boiling water.
  2. Bring to the boil, cover and simmer for about 15-20 minutes until the water has been absorbed.
Curry
  1. Pour the milk into a jug and soak the cashews in it whilst you do the rest. Put the garlic, coconut, ginger, cumin, garam masala, 1tsp of turmeric and oil in a food processor along with a splash of water and blend until it becomes a paste.
  2. Fry the paste along with the onions in a pan until the onions are lightly browned.
  3. Add the carrots, chickpeas & green beans to the pan and mix.
  4. Pour the milk and cashews into a blender/the smoothie attachment of your processor and blend until smooth.
  5. Add the mixture into the pan, give it a stir and simmer for 10 minutes.
  6. Serve with rice, poppadoms & mango chutney. Delicious!
Recipe Notes

For a bit of heat add some red chilli flakes or fresh green chillies. As there's no meat or dairy involved this will keep for a good week in the fridge. Alternatively make into batches and freeze.