Creamy Vegitarian Pasta

 I have to make a meal for some vegitarians.

The back up plan is to make a potato bake and salad.

Preference is to make a mushroom sauce and pasta

RESEARCH

https://biancazapatka.com/en/vegan-mushroom-pasta-with-spinach/

Ingredients 14 oz (gluten-free) pasta of choice (400 g)
3 tbsp olive oil
1 onion chopped
3 cloves of garlic minced 1
4 oz mushrooms (400 g) sliced 10,
5 oz baby spinach (300 g) fresh approx.
1/2 cup vegetable broth (or plant-based cream*)
1-2 tbsp soy sauce (optional) salt & pepper to taste
2 tsp lime juice (optional) parsley chopped (optional) 

Topping:
pinch of smoked paprika
5 tbsp pine nuts vegan parmesan (optional) 

Instructions Cook the pasta in salted water according to the package instructions.
Toast the pine nuts in a small pan without additional oil.
Then remove from the pan and set aside.
Heat the olive oil in a large skillet/ pan.
Add the mushrooms along with the onions and sauté for about 3 minutes until lightly browned.
Add the chopped garlic and cook for about 30 seconds longer.
Then deglaze with soy sauce and a bit of vegetable broth (or plant-based cream).
Reduce the heat and cook for about 1-2 minutes longer.
Add the spinach and cook for further 2-3 minutes until it has wilted.
Season with salt and pepper.
Optionally, add a splash of fresh lime juice, if you like.
Once the noodles are "al dente",
pour off the cooking water.
Put drained pasta to the mushrooms in the pan and toss to combine.
Add yeast flakes or vegan parmesan as desired and season with spices to taste again.
Serve the mushroom pasta with toasted pine nuts.
Bon appetit! 

Notes
Instead of vegetable broth you can add plant-based cream or coconut milk,
if you want to make a creamy mushroom pasta.
You can also make your own pasta with this recipe for Homemade Pasta.

You can find this recipe here: https://biancazapatka.com/en/vegan-mushroom-pasta-with-spinach/ .

Ingredients 14 oz (gluten-free) pasta of choice (400 g) 3 tbsp olive oil 1 onion chopped 3 cloves of garlic minced 14 oz mushrooms (400 g) sliced 10,5 oz baby spinach (300 g) fresh approx. 1/2 cup vegetable broth (or plant-based cream*) 1-2 tbsp soy sauce (optional) salt & pepper to taste 2 tsp lime juice (optional) parsley chopped (optional) Topping: pinch of smoked paprika 5 tbsp pine nuts vegan parmesan (optional) Instructions Cook the pasta in salted water according to the package instructions. Toast the pine nuts in a small pan without additional oil. Then remove from the pan and set aside. Heat the olive oil in a large skillet/ pan. Add the mushrooms along with the onions and sauté for about 3 minutes until lightly browned. Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with soy sauce and a bit of vegetable broth (or plant-based cream). Reduce the heat and cook for about 1-2 minutes longer. Add the spinach and cook for further 2-3 minutes until it has wilted. Season with salt and pepper. Optionally, add a splash of fresh lime juice, if you like. Once the noodles are "al dente", pour off the cooking water. Put drained pasta to the mushrooms in the pan and toss to combine. Add yeast flakes or vegan parmesan as desired and season with spices to taste again. Serve the mushroom pasta with toasted pine nuts. Bon appetit! Notes Instead of vegetable broth you can add plant-based cream or coconut milk, if you want to make a creamy mushroom pasta. You can also make your own pasta with this recipe for Homemade Pasta.

You can find this recipe here: https://biancazapatka.com/en/vegan-mushroom-pasta-with-spinach/ .

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https://www.bbcgoodfood.com/recipes/creamy-mushroom-spinach-pasta

 

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 150g baby mushrooms, halved
• 150g tagliatelle
• 2 garlic cloves, crushed
• 200g low-fat crème fraîche
• 15g parmesan or vegetarian alternative, grated
• 120g baby spinach
• ½ tsp chilli flakes (optional)

Method

• STEP 1

  Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• STEP 2

  Add the garlic to the pan with the mushrooms and cook for 2 mins more.
  Tip in the crème fraîche and parmesan,
  stir to combine,
  then add the baby spinach. Set aside.
• STEP 3

  Remove the pasta from the heat and drain,
  reserving 25ml of the water.
  Toss the pasta in the creamy mushroom sauce,
  put back on the heat and cook over a low heat until the spinach wilts, about 5 mins.
  Pour in enough of the reserved water to loosen slightly.
  Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

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this recipe without the bacon (because she thought there was some in the fridge and there wasn’t). Ingredients: Super-Easy Spaghetti
https://www.woolworths.com.au/shop/recipes/super-easy-spaghetti
1 cup cooking cream
400g spaghetti 200g small mushrooms, sliced
1 small onion, thinly sliced
200g cherry tomatoes, halved
1/2 tsp dried chilli flakes
2 tsp thyme leaves
3 cup chicken stock
1/4 cup parmesan, freshly grated (to serve)
3 rasher streaky bacon, sliced
1 tbs olive oil
2 cloves garlic, thinly sliced
I am actually planning to cook it again on Wednesday- easy & so tasty.