Creamy Mushroom Pasta with Sundried Tomatoes
The creamiest vegan pasta recipe eaten to date!
When I was (only) a vegetarian, I regularly cooked a pasta recipe with brie where we abused (too much) in the amount of cheese! The recipe was super tasty and, at the same time, very heavy for the liver...
I found the same taste in this recipe, less the pain of liver! I hope you enjoy it as much as my boyfriend and I!
Total time: 25 min
Pasta (I recommend penne or linguini)
4 packs (4 x 227g) of Paris mushrooms (or others if you are fancier)
4 garlic cloves
4 tsp corn starch
3 tsp thyme (even better if fresh)
250ml unsweetened soy milk (or vegan cream like Belsoy, although it is more expensive)
3 tsp Dijon mustard
1 cup dry white wine
Sundried tomatoes in oil (to taste)
Cook pasta according to package directions.
Wash the mushrooms and cut into thick slices.
In a large saucepan, cook the garlic 2-3 minutes in some oil.
Add mushrooms and thyme. Cook 3-5 minutes.
Add cornstarch and mix well.
Add milk, mustard and wine and cook until creamy.
Add the dried tomatoes and season with salt and pepper.