- Preparation Time 20
- Cooking Time 15 Minutes
- Serves 2
Vegan, vegetarian, gluten-free, nut-free, soya-free
Pasta for me and so many others is the ultimate comfort food. Lovely dishes can be made surprisingly quickly. If I need a dish in a hurry then it is always pasta with pesto. This dish takes that a little step forward with the addition of mushrooms and vegan cream. You need to make sure that you cook the onions down and fully brown those mushrooms to bring out their full flavour.
- 150 g of gluten-free pasta
- 400 g Pack of chestnut or shitake mushrooms slices
- 4 King oyster mushrooms if you can get them, shredded
- 1 Pack of mixed mushrooms
- 1 Large white onion thinly sliced
- 300 ml of oat cream or soya
- 2 tbsp of herb pesto
- 50 g of vegan parmesan cheese or vegetarian one if not vegan
- 1 tbsp of oil
- Small knob of vegan butter
- Small bunch of dill
- 25g of pine nuts if using
What type of pesto?
I make my pesto which I will place a link to below. You can now buy lovely jars of vegan and gluten-free pesto, I keep an emergency one in my cupboard. I used to think it must be complicated to make, now I made a job lot and freeze in single-use portions. For this one, I used lemon & dill pesto.
It’s all about the mushrooms
This dish is all about the mushrooms, those fabulous fungi packed with vitamin D. One mushroom is not the same as the next, each with it’s own earthy flavour. I love the combination of chestnut mushrooms and the lovely umami flavour and meaty texture of the King oyster mushrooms. I understand the King oyster mushrooms are sometimes difficult to get hold of. A good substitute is the large portabella mushrooms.
Need to make a large quantity
This meal serves 2 but if you want to make it serve 4, just double the quantity.
- Wipe down all your mushrooms with some kitchen roll and place a large frying pan on a high heat. Place the mushrooms in the pan (you may have to this in 2 batches, overcrowding the pan will steam the mushrooms and not brown them as needed.
- Once they are all browned, wrap them in foil and place on one side. Next, add a small knob of vegan butter and a tablespoon of oil to the pan, once it is hot add all the onions and turn down the heat. Cook the onions, stirring ever so often for about 15 minutes. You want them soft and golden brown. If you want to caramelize a little more then cook for another 10 minutes.
- While the onions are cooking, bring a large pan of salted water to a boil. Add the pasta and cook according to the instructions on the packet, drain and set to one side.
- Place the mushrooms back in with the onions to warm through.
- Add the pasta, mushrooms and onions to an earthenware or glass and toss through well.
- Warm the oat milk in a pan or microwave and add in the pesto. Pour this over the pasta and mix through again.
- Sprinkle the remaining vegan parmesan, chopped dill and pine nuts (if using them) on top and it is ready to serve.
- My Ultimate vegan Chilli
- Zingy lemon drizzle cake
- Zingy lemon squares
- Silky smooth Tahini
- Vanilla butterfly buns
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.