I Do Miss A Lot Of Ingredients Like Cheese And Eggs, But Wha

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I do miss a lot of ingredients like cheese and eggs, but what I really miss? I’m almost embarrassed to say 🙈 do you know those Campbell’s soups that come in cans? I loved making pasta with a can of Campbell’s mushroom sauce! It was so good. But guys, guess what??? This pasta was so amazingly good that it’s hands down a much better replacement for what I used to make! And there are no cashews nuts or nutritional yeast! I combined a broccoli pesto with a mushroom sauce with wide pasta noodles. Ready to make it?? Here are the deets:

Mushroom sauce:
2 T of olive oil
1 shallot
1 cup of oat milk
1 Tblspn of garlic paste
1 tsp of onion powder
1 cube of veg bouillon
1 tsp of tomato paste
1 T of lemon juice
1/2 tsp of salt
A pinch of pepper
10 button cremenis

1. In a medium pan, drizzle olive oil over medium low heat.
2. Dice your shallot and place in pan. Let it cook until soft.
3. Add your other ingredients, including mushrooms, and bring to a boil. Stir frequently.
4. Once thickened, remove from heat and pour into blender and blend until smooth. Taste and add salt etc, if needed.

Broccoli Pesto: inspired by @halfbakedharvest ❤️❤️
1 head of broccoli.
2 tsp of garlic paste
1/2 cup of basil leaves.
1 tsp of cilantro paste, or a handful of fresh cilantro.
1 tsp of aslt
2 Tblspn of toasted pine nuts.
Juice of half lemon
1 tsp of lemon zest
1/2 tsp of paprika
1 T of olive oil
Dairy free parmesan (optional)
Add your broccoli and cilantro to a food processor and pulse a few times. Add the rest of your ingredients and pulse until it resembles a crumb mixture.

Once you’ve boiled your pasta (wide noodles are so good!), mix your pesto and mushroom sauce immediately!

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