Creamy mushroom and sun-dried tomato pasta

Creamy mushroom and sun-dried tomato pasta

Ingredients

serves 2
  • •180g dry pasta
  • •1 tbsp olive oil
  • •1 garlic clove, minced
  • •250g chestnut mushrooms, chopped
  • •¾ tsp dried oregano
  • •50g spinach
  • •Small handful basil leaves, chopped
  • •Ground black pepper, to taste

  • Sauce

  • •200ml soya milk
  • •1 tbsp extra virgin olive oil
  • •1 tsp miso paste
  • •2 tbsp nutritional yeast
  • •½ tsp smoked paprika
  • •8 sun-dried tomatoes
  • •Juice of ½ lemon

Directions

Cooking mode
  1. 1. In a large pan, heat the olive oil and cook the garlic on a medium heat for 1 minute. Add the mushrooms and cook for 5–10 minutes.
  2. 2. Cook the pasta, reserving some pasta water.
  3. 3. To make the sauce, add all the ingredients to a blender, reserving half of the lemon juice, and blend until smooth.
  4. 4. Add the sauce to the pan and stir frequently until slightly thickened. Add a few tbsp of pasta water as needed. Stir in the herbs and spinach until wilted. Stir in the remaining lemon juice and season to taste.
  5. 5. Add the pasta and stir until coated and heated through. Serve topped with ground black pepper.
Baker Beanie Author

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