🍄 mushie trip 🍄

the creamiest mushroom pasta imaginable!

Mushrooms. I feel sorry for those who don’t like them, I truly do. The umami flavour is something you can’t quite put your finger on, but it always seems to hit the spot. I truly think it’s hard to find a savoury dish that you can’t just chuck some mushrooms in. Plus, when you have a thyme plant that just won’t quit, mushrooms are the perfect match for it.

My boyfriend and I enjoyed these never-ending bowls of “blonde and brunette” (aka wholewheat and normal) spaghetti on this new suspended table he built for his balcony.

Now, as lovely as it is to watch the sunset with these bowls of mushroomy goodness, this could be enjoyed anywhere, especially on a rainy day curled up in front of the telly. I love comfort food, and this is one of my favourites.

i don’t care what chefs think, truffle oil is good.

The truffle oil is optional in this dish but it really elevates the flavour. I know chefs absolutely despise the stuff but we can’t all afford real truffles, Gordon Ramsay.

Also, vegan cheese is optional, I didn’t use it here as it’s creamy enough on its own, but it’s a great addition.

Let’s gooooooo!

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ingredients.

(serves 2-3, depending on how hungry you are)

250 grams pasta (spaghetti or fettucine, wholewheat/ plain or both)

5 flat mushrooms (or 12-15 cup mushrooms), sliced

2 tbsp vegan butter (I use Nuttelex Buttery)

1/2 onion, diced

1 clove garlic

1 tbsp flour

2 cups soy milk, unsweetened

3 sprigs thyme leaves

1/4 cup nutritional yeast

1 tbsp truffle oil (optional)

1/2 cup vegan cheese (optional)

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how to.

1. Melt a generous knob of butter in the saucepan on a medium heat. Add thyme, garlic and onions and fry until the onions are translucent.

2. Meanwhile, bring a large pot of salted water to the boil. Cook pasta according to instructions, saving about a tbsp of the pasta water when draining.

3. Add the sliced mushrooms to the pan and fry until brown. Add the flour to the mushroom mix, and quickly combine. This creates a roux, so the sauce will be thick.

4. Add the soy milk, nutritional yeast and stir to combine. Add more milk if the sauce is too thick, and more nutritional yeast if to thin. Season with salt and pepper, according to taste.

5. Add the drained pasta and the 1 tbsp of pasta water to the pan, and mix gently to combine. You can add the vegan cheese and drizzle some truffle oil now, if using. Serve hot and enjoy your seconds and thirds!