Creamy Mushroom Pasta Sauce

Serves 4 portions

I confess to being a pasta lover, and nobody does it better than the Italians, who’ve I’ve been very influenced by over the years in both Malta & Italy.

I can safely say that it is second nature to me not only to love it, but to create the most delicious and delectable sauces, and to marry the two.

Here is a favourite I have been making for years.  Simple, easy and quick to prepare !

INGREDIENTS
300 grams tagliatelle – boil once the sauce has been made, and then add to the sauce at the end.
Remember this dish can also be made with gluten free pasta of your choice (if so, be sure to cook your pasta after you have made the sauce).
Sauce
1 Tbsp cold pressed olive oil
1 Tbsp vegan butter of your choice
300g white mushrooms, dried, sliced and set aside
2 to 3 cloves fresh garlic, finely chopped or minced
1 cup dry white wine of your choice
1 cup stock made with white miso and hot water
½ tsp sea salt
½ tsp ground pepper
500g unsweetened vegan cream, cashew cream, or a carton of soya cream
40g grated vegan cheese of your choice

METHOD
Heat up your oil and butter in a wide saucepan, and saute your mushrooms until golden

Next, add garlic, salt and pepper, and stir on a low heat for a minute to incorporate

Now stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a few minutes

Stir in your miso stock, and allow the sauce to reduce for a few minutes.  This is a perfect time to boil the water for your pasta, but you can do this later if you wish

Once the sauce has reduced, taste it for seasoning, then pour in your cream and stir until it thickens – this will only take some minutes

Finally, add your cooked pasta to the sauce, keep the flame low and gently mix and incorporate the two

Serve immediately on warmed plates, and garnish with parsley.

Enjoy !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

Creamy Mushroom Pasta Sauce

Recipe by Miriam SorrellCourse: Main, Starter, PastaCuisine: Italian
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

Creamy mushroom tagliatelle

INGREDIENTS

  • 300 grams tagliatelle – boil once the sauce has been made, and then add to the sauce at the end

  • 1 Tbsp cold pressed olive oil

  • 1 Tbsp vegan butter of your choice

  • 300g white mushrooms, dried, sliced and set aside

  • 2 to 3 cloves fresh garlic, finely chopped or minced

  • 1 cup dry white wine of your choice

  • 1 cup stock made with white miso and hot water

  • ½ tsp sea salt

  • ½ tsp ground pepper

  • 500g unsweetened vegan cream, cashew cream, or a carton of soya cream

  • 40g grated vegan cheese of your choice

METHOD

  • Heat up your oil and butter in a wide saucepan, and saute your mushrooms until golden
  • Next, add garlic, salt and pepper, and stir on a low heat for a minute to incorporate
  • Now stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a few minutes
  • Stir in your miso stock, and allow the sauce to reduce for a few minutes.  This is a perfect time to boil the water for your pasta, but you can do this later if you wish
  • Once the sauce has reduced, taste it for seasoning, then pour in your cream and stir until it thickens – this will only take some minutes
  • Finally, add your cooked pasta to the sauce, keep the flame low and gently mix and incorporate the two
  • Serve immediately on warmed plates, and garnish with parsley. Enjoy !

 
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2 Comments

  1. Looks yummy. I can practically cook it today as I nearly have everything except for cheese. Also, the miso I have is not white I think.

     
  2. Fiona Hi there, good to see you here. You can go ahead and make this with the miso you have at home, it is a very more-ish dish – but I’ll let you be the judge of that. Let me know how it goes as and when. 🙂

     

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