I love winter for all the comfort foods. Creamy mushroom sauce is a speedy vegan sauce that you can whip up in a matter of minutes to put a quick dinner of pasta on the table, and it’s deliciously packed with nutrients.
- 300g penne pasta
- 2 cups mushrooms
- 4 sprigs fresh thyme
- 1 sprig fresh basil for garnishing
- 1 cup soy milk or nut milk (I used soy milk)
- 3 cloves garlic crushed
- 2 tsp plain flour
- 2 tbsp olive oil
- 2 tbsp pine nuts roasted (optional)
- Sea salt
- Freshly ground pepper
- Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly.
- Put the olive oil in a very hot frying pan, add garlic and thyme to sauté for a few seconds until flavours start to disperse. Add the sliced mushrooms. Let them fry fast, tossing once or twice, then evenly sprinkle plain flour over mushrooms. Add a pinch of salt and pepper which will really bring out the flavour. Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat down and add soy milk and stir until the milk starts to thicken. Remove from heat when the sauce is of creamy consistency.
- Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions. Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed.
- Serve hot sprinkled with roasted pine nuts (optional), freshly cracked black pepper and basil leaves.
- Any leftovers are gorgeous for lunches.
- The vegan mushroom sauce is a great base for many other comfort vegan recipes such as cauliflower and potato au gratin.