Mushroom & Sun-dried Tomato Pasta

By Jen Booker

June 18, 2017

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 2 with leftovers


2 tbsp Olive/Rapeseed oil

1 Pack of mushrooms (Sliced)

3 Garlic cloves (Crushed)

10 - 12 Sun-dried tomatoes

250ml Vegan stock

1/4 - 1/2 cup Oat cream (or other vegan substitute)

Pasta of your choice

Vegan parmesan


1Heat the oil in a frying pan

2Add the garlic and mushrooms until cooked

3Add the tomatoes until heated through

4Add the stock and simmer until reduced

5Meanwhile cook the pasta as required

6Once the sauce has reduced add the cream, season and heat through

7Add the pasta and serve with the vegan parmesan


1 Review


July 18, 2017

So quick and easy and really super tasty! I doubled the garlic ? And used soya cream

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