Mushroom & Sun-dried Tomato Pasta

AuthorJen BookerDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins

 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

1

Heat the oil in a frying pan

2

Add the garlic and mushrooms until cooked

3

Add the tomatoes until heated through

4

Add the stock and simmer until reduced

5

Meanwhile cook the pasta as required

6

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

7

Add the pasta and serve with the vegan parmesan

Ingredients

 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

Directions

1

Heat the oil in a frying pan

2

Add the garlic and mushrooms until cooked

3

Add the tomatoes until heated through

4

Add the stock and simmer until reduced

5

Meanwhile cook the pasta as required

6

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

7

Add the pasta and serve with the vegan parmesan

Mushroom & Sun-dried Tomato Pasta

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

19 − eleven =