This might just be my new favourite pasta recipe and definitely one that I’ll be making again soon! Pasta is and has always been one of my favourite things to make, shoot and style. I just think it’s such a beautiful kind of dish to photograph and obviously, tastes delicious too! I was such a pasta fiend growing up and my mum made an excellent selection of pasta dishes for my brother and I. Now that we’re coming into Autumn (FAVE time of year) I’m craving lots more warming, hearty meals and this is ideal for a speedy weeknight dinner!
The decadent, creamy pasta dishes were always a firm favourite for me and I could never really say no to a good carbonara! Whilst I’m not dairy intolerant, it’s something that I don’t tend to eat that much of these days; so I love that I can make one of my old favourite, classic dishes with a non-dairy twist!
Mushrooms are one of my all time favourite veggies and I find they add an incredible depth of flavour to this sauce. For such a simple and minimalistic recipe, this definitely doesn’t lack in flavour and tastes like you’ve spent ages beavering away in the kitchen. the sauce is also really versatile and could be used in pies, risotto or stews just to name a few.
Ingredients- Serves 3 people
- 170g pasta
- 3/4 cup Sproud Pea Milk
- 2 cloves garlic
- 3 cups sliced mushrooms
- Heaped Tbsp vegan butter
- Heaped Tbsp flour
- Salt and pepper to taste
- Pinch mixed herbs
Cook the pasta according to the instructions on the packet.
In a frying pan, heat the butter over medium heat and add in the mushrooms and crush in the garlic cloves.
Cook until the mushrooms are golden brown and starting to crisp, then add the flour and stir everything together.
Reduce the heat, then gradually pour in the milk whilst stirring to avoid the sauce becoming lumpy. Bring to the boil, then reduce to a simmer and allow to cook until the sauce has thickened slightly. Season to taste with salt, pepper and mixed herbs.
Once the pasta is cooked, add this into the sauce mixture and toss everything together. Serve topped with some fresh basil and extra black pepper. You could always add a garnishing of vegan parmesan cheese should you desire!