Creamy vegan mushroom pasta
Creamy and mouth-watering, this creamy mushroom mushroom paste without cream will surprise you with its secret ingredient: sunflower seeds. After soaking in hot water, the sunflower seeds will be ready to be blended into a rich creamy paste for the perfect creaminess and intensity of flavour. If you love mushrooms as much as I do, you will certainly love my mushroom risotto, or my lasagne with vegan sausage and the Mushrooms stuffed with vegan ricotta cheese.
Why you'll love this smoked tofu recipe
Here are some reasons why you will fall in love with the flavours of this recipe:
- Use the dough you like best: I used regular spaghetti but feel free to opt for noodles or penne with creamy mushroom cream. The result will be just as delicious! To maintain a vegetable dish make sure the noodles are eggless.
- A distinctive aroma because of the shade: White wine will be your ally and help to fade the mushrooms while cooking and give a deeper flavor to your mushroom pasta.
- Creamy but without cream: have I said that before? But it's really true, and the thing I appreciate even more about this sunflower seed cream is that its flavor does not overpower the other flavors in the dish.
- Even with frozen mushrooms: sometimes we have to do everything in a hurry, but you can also use this recipe with frozen mushrooms.
Here are all the ingredients you'll need
- 200g Durum wheat spaghetti
- 250g Sliced mushrooms
- 200g sunflower seeds
- 3 Tbsp nutritional yeast
- 1 diced white onion
- 1/2 glass of white wine
- salt and pepper to taste
- To taste grated vegan parmesan cheese (optional but recommended)
- q.b Truffle oil (optional but recommended)
- Fresh thyme (optional)
Preparation (step-by-step)
0. Before you start cooking, soak the sunflower seeds in lukewarm water
1. Prepare your ingredients and put the water for the pasta to heat in a large pot.
2. Brown the onion and mushrooms in a hot pan with extra virgin olive oil.
3. Cook for 5-10 minutes or until the onions are translucent and the mushrooms have softened.
4. Pour the white wine into the pan and let it evaporate over medium heat.
5. Meanwhile, bring water to the boil in a large pot.
6. Add salt to the water, throw in the pasta and cook according to the directions on the packet.
7. Put the sunflower seeds, noble yeast, water and salt in a blender. Blend everything until you obtain an even, lump-free cream.
8. Pour the sunflower cream into the pan with the mushrooms and mix well.
9. When the pasta is cooked, drain it and add it to the pan with the cream and mushrooms.
10. Mix well, serve and garnish with truffle oil and fresh thyme leaves.
Storage tips
You can store the pasta ai funghi in bianco in an airtight container in the fridge for up to 3 days.
Now that you have all the information you need to prepare this wonderful pasta, you just have to get to work. Have fun in the kitchen!
Creamy mushroom pasta
Equipment
- 1 large pot
- 1 non-stick frying pan
Ingredients
- 200 g spaghetti
- 250 g Sliced mushrooms
- 200 g sunflower seeds soaked in hot water for 10 minutes
- 3 Tbsp nutritional yeast
- ½ diced white onion
- ½ glass of white wine
- as needed salt & pepper
- as needed fresh thyme (optional)
Instructions
- Brown the onion and mushrooms in a hot pan with extra virgin olive oil.
- Cook for 5-10 minutes or until the onions are translucent and the mushrooms have softened.
- Pour the white wine into the pan and let it evaporate over medium heat.
- Meanwhile, bring water to a boil in a large pot.
- Add salt to the water, throw in the pasta and cook according to the directions on the packet.
- Put the sunflower seeds, noble yeast, water and salt in a blender. Blend everything until you obtain an even, lump-free cream.
- Pour the sunflower cream into the pan with the mushrooms and mix well.
- When the pasta is cooked, drain it and add it to the pan with the cream and mushrooms.
- Mix well, serve and garnish with truffle oil and fresh thyme leaves.
I hope you enjoyed the recipe, see you soon!