Vegan Creamy Garlic Mushroom Pasta Bosh TV

Creamy Garlic Mushroom Pasta

  • Simple
  • 0:15 m
  • 17 ingredients

Looking for a simple vegan recipe? You will love the BOSH! Creamy garlic mushroom pasta. Whether you have a vegan diet, veggie diet of looking for a flexitarian meal, This really is a very easy pasta dish. A great vegan meal for lunch, or a fast dinner idea, we know you, and the whole family will love this simple pasta dish. If you like creamy pasta and mushrooms, which you probably do, you're gonna LOVE this dish. Enjoy!

Serves: 4

Ingredients

For the mushroom sauce

  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 ½ tbsp plant-based butter
  • 4 long shallots finely sliced
  • 6 garlic cloves finely sliced
  • ½ tbsp salt
  • 500g chestnut mushrooms - sliced
  • Pinch of pepper
  • Juice of 1 lemon
  • 250ml soy cream
  • salt

For the mushroom bacon bits

  • 1 tbsp olive oil
  • 2 portobello mushrooms
  • ½ tbsp plant-based butter
  • Pinch of salt
  • Pinch of pepper
  • 1 ½ tbsp Dijon mustard

For the pasta

  • 4 portions of cooked spaghetti
  • parsley
  • chives for garnish

Before you start

Blender | Frying pan

Step 1

Cooking the sauce

  • Melt the dairy free butter in a pan and soften the shallots
  • Add the garlic to the pan, stir it into the shallots, add the salt and pepper and stir everything together
  • Add the thyme, rosemary and olive oil and stir everything together
  • Add the chestnut mushrooms to the pan and fry them until they're nice and soft (add some more salt and pepper if you think the dish needs it)

Ingredients

  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tbsp olive oil
  • 1 ½ tbsp plant-based butter
  • 4 long shallots finely sliced
  • 6 garlic cloves finely sliced
  • ½ tbsp salt
  • 500g chestnut mushrooms - sliced
  • Pinch of pepper
  • salt

Step 2

Blend the ingredients

  • Put the contents of the pan in a powerful blender and add the dijon mustard, lemon and soya cream
  • Whizz the contents of the blender into a smooth creamy sauce

Ingredients

  • Juice of 1 lemon
  • 250ml soy cream
  • 1 ½ tbsp Dijon mustard

Step 3

Frying the mushrooms

  • Add the oil to the pan and fry the portobello mushrooms with a grind of salt and pepper, butter and the remaining dijon mustard - make sure the mushrooms are well cooked and significantly smaller than when you start
  • Pour the mushroom sauce into the pan, warm it up and add the spaghetti and parsley

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 2 portobello mushrooms
  • ½ tbsp plant-based butter
  • Pinch of salt
  • Pinch of pepper

Step 4

Time to serve

  • Fold everything together and serve immediately with a sprinkle of chives

Ingredients

  • 4 portions of cooked spaghetti
  • parsley
  • chives for garnish