Creamy mushroom, garlic and thyme pasta dish | Vegan & GF recipe

It feels like i am in a bit of a pasta phase right now!! Maybe i have eaten too many potatoes the past few weeks, so i am craving something else.

I recently bought quinoa and pasta to mix things up a bit, and i have to say… i am currently loving a cold pasta dish right now!

It’s funny how tastes and food preferances change over time. I remember in the past i wasn’t a huge fan of sauces, every now and then i would use Stevia ketchup or quark/cottage cheese as my sauce. But now i am loving adding hummus, guacamole, oat cream, tomato sauce to my meals! The more sauce the better. However, i am still not a fan of sauces like aoili or bernaise and i don’t like any mayonnaise based sauces… instead i will make those types of sauces using vegan creme fraiche as the base.

So onto the pasta recipe then? 🙂

screenshot_20180621-221311_instagram.jpg

Ingredients:

Pasta of choice & amount you want to eat

250ml oat cream

1/2 vegetable stock

1 onion

2 cloves garlic

c.a 50ml+ nutritional yeast

Mushrooms – fresh or frozen

Soja protein – example i used Oumph! Garlic and thyme

Vegetables: example broccoli or peas and sweet corn

Salt & peppar & thyme (Or other seasoning)

Oil to fry in

Optional: c.a 15ml cornstarch (to thicken the sauce)

Optional: Add vegan cream cheese for extra thick, creamy and cheesey sauce!

 

How to:

Begin by cooking pasta according to instructions.

Then chop the onion into small pieces and fry in a pan with some oil along with garlic and your soy protein (or tofu). After a few minutes, add your chopped mushrooms and keep frying (add extra oil if necessary).

Boil water for the vegetable stock. 1/2 vegetable stock needs c.a 250 boiling water. Mix the vegetable stock into the boiling water and let dissolve. Then add to the frying pan.

(Pour the rest of the boiling water over frozen peas & sweet corn if you are using frozen vegetables. Or you can add them to your boiling pasta for the last 1-2 minutes.)

Add the oat cream and nooch to the frying pan and allow to simmer for a few minutes. Add extra salt and seasoning according to preferance.

If the sauce doesn’t thicken, add a tablespoon of cornstarch and stir around to thicken the sauce. You can also add vegan cream cheese if you want!

Once done, drain the pasta and add the sauce to the pasta and mix well.

Eat warm or cold with extra vegetables!!

 

 

screenshot_20180621-190333_instagram.jpg

20180621_180710.jpg

20180621_180817.jpg

Advertisements

4 Comments Add yours

  1. carol says:

    Yes, it certainly is strange how your taste changes over time – but maybe that’s a good thing – stops you from getting into a rut of always eating the same thing 🙂
    Love this recipe – it sounds absolutely delicious! I`ve been eating more pasta or rice salads just recently what with this heat wave we are currently having, they are easy to throw together and ideal for eating outside 🙂

    Like

    1. Exactly! I think pasta and quinoa work better eating cold than potatoes… though i love cold sweet potatoes! Also quicker to prepare… and a little variation in my diet 🙂 I hope you are having a good summer!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.