Creamy Sun Dried Tomato and Mushroom Pasta

Everything in moderation - except for pasta.

I’m not Italian, but that doesn’t mean I can’t say no to be eating a big plate of creamy pasta. This one I want to give you today makes me triumph. It is creamy, full of flavor, fantastic and vegan. I can also mention, that it is when I make pasta dishes like these that I really realize how simple it is to make delicious pasta dishes? A simple sauce, some spices, a lid bit of pasta, combine and POOF - done! It’s just as suiting to serve for fine dining or an everyday dinner, and suiting for both kids and adults.

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THIS RECIPE IS:

• Vegan

• Egg Free

• Creamy

• Delicious

• Perfect for pasta lovers

• Just as great for everyday quickly made food, as it is for date night

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Creamy Sun dried Tomato and Mushroom Pasta

Approx 2-3 servings

INGREDIENTS:

2-3 portions of vegan pappardelle, fettuccine or spaghetti

Olive oil

1/4 yellow onion

2 garlic cloves

8 big mushrooms 

5 dl vegan cooking cream

1 tbsp soy sauce

Black pepper

a little bit of sea salt

Some tsp rosemary

approx 10 pieces sun dried tomatoes (in a tin in olive oil)

2 tsp nutritional yeast (can be excluded)

Fresh basil 

HOW TO MAKE:

• Cook your pasta after the instructions on the package.

• Meanwhile, make your sauce. Heat up a big frying pan fry your finely chopped onion and pressed garlic in olive oil. Let them be light golden brown or transparent.

• Cut your mushrooms in 0,5 cm thin slices. Place these in the frying pan and fry until golden.

• Add your cooking cream, soy, pepper, salt and rosemary. Stir together and let it simmer for a some minutes on kinda low heat.

• Cut your sun-dried tomatoes in smaller pieces and add these to your sauce. Finely chop a handful amount of your fresh basil and the nutritional yeast, add these too. 

• Add at last your boiled pasta to the pan. Mix all together and taste. Add more spices if needed.

• Serve!

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