Creamy Mushroom Pasta (Print Version)
# Ingredients:
01 -
454g wide egg-free noodles.
02 -
1 medium onion (300g), finely chopped.
03 -
650g sliced Baby Bella mushrooms.
04 -
4 cloves of garlic, minced.
05 -
1 1/2 teaspoons dried tarragon.
06 -
1 1/2 teaspoons chopped thyme.
07 -
1 tablespoon miso paste.
08 -
1 tablespoon vegan Worcestershire sauce.
09 -
1 tablespoon Dijon mustard.
10 -
1 tablespoon vegan butter.
11 -
70g plant-based butter.
12 -
70g flour.
13 -
472ml vegan beef-style broth.
14 -
Salt and pepper to your liking.
15 -
130g vegan sour cream.
16 -
15-30g chopped parsley for topping.
17 -
1 tablespoon sherry.
# Instructions:
01 -
Melt the plant butter over medium heat. Soften the onions for about 5 minutes till they turn see-through. Toss in thyme, tarragon, plus some salt and pepper.
02 -
Stir in the mushrooms and cook 5-7 minutes till they release liquid. Add garlic and cook for 2 more minutes. Quickly splash in the sherry for 1-2 minutes.
03 -
Mix in the flour and stir for 1-2 minutes. Slowly pour in the vegan broth, letting it thicken as you stir.
04 -
Cook the noodles following the package directions.
05 -
Stir in the miso, mustard, and Worcestershire sauce. Let it simmer for 5-8 minutes. On low heat, mix in the vegan sour cream.
06 -
Spoon the sauce over noodles and sprinkle with fresh parsley before enjoying.
# Notes:
01 -
Can be prepped ahead; keep pasta separate.
02 -
The sauce stays fresh in the fridge for up to 3 days.