I’ve been making so many one pan pastas at the moment and I don’t think I’m going to be stopping anytime soon. They’re really quick and convenient to throw together, great if you don’t want to fuss around spend ages prepping food and also, require very minimal washing up.
Now that we’re all spending a lot more time at home and will most likely be trying to cook with lots of long life and store cupboard ingredients. This pasta is perfect for just that and still helps you get some veggies into your meal, without having to use fresh produce. These dried porcini mushrooms from Cooks&Co are a great way to add an incredible burst of flavour to dishes like: soups, noodles, broths, pastas and stews. They’re something that you can keep on hand in your kitchen cupboard to use in an abundance of dishes after simply soaking them in water.
This is a great dish if you’re looking to whip up something for a quick work-from home lunch that’s not a sandwich or salad. You could also cook up a large batch for a cosy family dinner to serve with some vegan garlic bread.
Despite being completely plant based, this is honestly one of the creamiest one pan pastas I’ve ever made.. and obviously without any cream! Stirring through the cashew butter creates the dreamiest, most delicious sauce within minutes and doesn’t require any blending or time spent making a roux.
- 2 servings penne pasta
- 150g chestnut mushrooms
- 2 cloves garlic
- 500ml water
- Tbsp smooth cashew butter
- 100ml non-non-dairy milk
- Small tsp vegetable stock
- Black pepper to taste
- Pinch chilli flakes
- 20g Cooks&Co Dried Porcini Mushrooms Tsp olive oil
- Place the dried Porcini mushrooms in a bowl and cover with boiled water. Leave these two soak for 30 minutes.
- Heat the olive oil In a frying pan and bring to a medium heat. Crush in the garlic cloves and sauté until fragrant. Slice the mushrooms into thin slices and add these into the pan. Cook these off until lightly bronzed and golden around the edges.
- Pour in your pasta, stock and water, then bring the pan to the boil. Allow the pasta to cook, stirring continuously.
- Once the majority of the water has been absorbed, lower the heat to medium, then stir through the cashew butter, non dairy milk and drained porcini mushrooms. Keep staring until you’re left with a deliciously creamy sauce and the pasta is cooked through. Season to taste with black pepper and a dash of chilli flakes should you desire.
- Serve garnished with some fresh herbs and enjoy.