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702 kcal
25 min.
Recipe for Vegan Pasta with Chanterelle Mushrooms in a 'Cream' Sauce
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702 kcal
2 kcal
702.3
19.5g
31.7g
84.5g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Pappardelle pasta2× portion (100 g)
- Soya cream for cooking 15%62.5 ml
- Chanterelles1× handful (60 g)
- Onion2.5× slice (25 g)
- Olive oil2× tablespoon (20 g)
- Parsley, fresh2× tablespoon (12 g)
- Yeast flakes, inactive2× tablespoon (10 g)
- Salt3× pinch (1.5 g)
- Pepper, black1× pinch (1 g)
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How to make Vegan Pasta with Chanterelle Mushrooms in a 'Cream' Sauce
1. Cook the pasta according to the instructions on the package. After draining, do not rinse the pasta with water (this will help the sauce thicken when mixed).
2. Meanwhile, chop the onion and parsley, then sauté them in olive oil on a pan.
3. Once the onion is translucent, add the chanterelle mushrooms (washed and dried), and sauté for about 10 minutes.
4. Pour the soy cream over the mushrooms and season with salt and pepper to taste. Cook for about 3 minutes.
5. Once the cream has reduced slightly, add the pasta to the pan. Cook everything for another 2 minutes, stirring constantly. If necessary, adjust seasoning with more salt and pepper.
6. Serve the pasta sprinkled with nutritional yeast flakes.
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