A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Servings
Prep Time
2people
5minutes
Cook Time
15minutes
Servings
Prep Time
2people
5minutes
Cook Time
15minutes
Creamy Mushroom & Black Garlic Pasta
Print Recipe
A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Cook and drain the pasta according to the package instructions; usually 10-12 minutes. Heat 1 Tbsp dairy free butter in a pan and saute the mushrooms, onion, rosemary and thyme for 5 minutes or until softened.
Transfer half the pan's contents to a high speed blender along with the black garlic, dijon mustard, salt, pepper, olive oil, lemon juice and soy cream. Blend until smooth.
Add the mushroom mixture back into the pan and gently heat for 5 minutes. Add the cooked and drained pasta and heat for another few minutes.
