Creamy Mushroom Pasta 🍄
Happy Saturday 💗 I’m back with more pasta (sorry). I promise not to post anymore pasta for at least a week.
Actually, that’s a huge commitment. I don’t think I’m ready for that.
Maybe 5 days then? 🤔
Ingredients (serves 2)
2 servings of pasta
A generous amount of button mushrooms – cut in half (I used x2 tinned mushrooms)
1 can of coconut milk
1tsp dijon mustard
2tbsp nutritional yeast
1tbsp dark soy sauce
1tbsp garlic infused olive oil (or sub for other oil in cupboard)
2tsp cornflour mixed in 2tbsp water
Black pepper to taste
Parsley for garnish (optional)
Cook pasta in accordance to packet instructions.
Meanwhile, heat up oil in a pan and add mushrooms. Fry on medium heat for 3/4 minutes.
Pour in coconut milk and bring to boil.
Add in dijon mustard, soy sauce and nutritional yeast and stir through.
Add in cornflour slurry, stir and reduce heat to simmer for 5 minutes.
Drain pasta and pour over the mix in the mushroom pan, stir through.
Sprinkle black pepper over the top.
Serve with parsley (optional).