Another vegan stunner pasta recipe! I was experimenting with different mushrooms and non-dairy cream. I concluded that chestnut mushrooms and soy cream is really my favorite combination. That does not mean that you have to follow this exactly, go experiment yourself and use for example oyster mushrooms and fresh rosemary instead of parsley! If you don’t feel like experimenting at all, then of course you can always follow this recipe, so you will have an awesome dinner for sure.

Makes: 2 portions
Prep time: 10 minutes
Cooking time: 15 minutes
Equipment: Frying pan and cooking pan

1 1/2 to 2 cups of whole wheat pasta
1 1/3 cup of chestnut mushrooms
1 red onion
2 cloves of garlic
tablespoon of oil
tablespoon flour
1/4 cup of water
1/2 cup and 2 tablespoons soy or rice cream
fresh parsley
half bouillon cube

Cook the pasta according to the package instructions and set the cooked pasta aside. Cut the onion and garlic in as fine as possible and the mushrooms in bite-sized pieces. I used mini chestnut mushrooms so they only have to be cut in half.

Place the frying pan over medium heat and add the tablespoon of oil to the pan. First fry the onion for a few minutes until it is soft. Then add the garlic and fry for a minute. Then the mushrooms may be added. Fry for about 5 minutes until they are nicely golden brown. Stir everything well in between.

Then add the tablespoon of flour, fry this and stir until you no longer see any white of the flour. Finally the rest: water, bouillon cube and the cream. Let everything simmer for a few minutes so that the sauce thickens. If necessary, lower the heat so that it does not boil too hard.

If the sauce is thicker, add the cooked pasta and fresh parsley. You can turn off the heat now, stir everything well and your dish is ready!