Creamy Herb & Mushroom Vegan Pasta
Author: Morlife Date Posted:20 August 2018
PREP TIME: 10 min
COOK TIME: 15 min
2 large brown mushrooms, thickly sliced
125g gluten free spaghetti
2 tbsp olive oil
2 tbsp corn flour
1 cup almond milk
1 zucchini, spiralised into noodles
Salt and pepper
Optional: 1 cup baby spinach
Optional: handful of basil for garnish
STEP BY STEP
- Pan-fry sliced mushrooms with a splash of olive oil in a non-stick pan for approximately 4 minutes. Set aside.
- Bring a large pot of water to the boil. Add the spaghetti along with 1 tbsp. salt and boil until pasta is al dente.
- Meanwhile, add 2 tbsp. olive oil to a large saucepan over medium to high heat. Add corn flour and whisk for a minute until thick. Reduce heat, slowly add almond milk, constantly whisking. Then add SuperDip Mix, whisking until combined. Cook for a couple of minutes to thicken the sauce. Reduce heat to low.
When pasta is cooked, drain and add to the saucepan with the raw zucchini noodles and cooked mushroom, stirring gently to heat through (optional – add fresh spinach and wilt into the pasta). Season to taste, remove from heat and serve!
Best consumed freshly made.