Vegan Creamy Lemon & Basil Pasta
Serves: 1
Ready in: 15 to 30 mins
If you’re looking for a fresh dish to add to your home menu, look no further than this delicious pasta recipe from Foodie Flavours. Packed with all the tasty substitutes you need to make it vegan, this meal is bound to become a favourite among family members and guests alike. It’ll make a tasty gift for yourself, too!
Ingredients:
1 onion (red or white) – peeled and finely diced 4 cloves garlic – peeled and crushed Drizzle of preferred oil, e.g. extra virgin olive oil 3 cups (250g) chestnut mushrooms – thickly sliced 2 cups (400g) silken tofu 1 lemon – grated zest and juice 1/2 – 1 tsp English mustard 1/2 cup (120ml) plant milk, e.g. oat milk 2 tbsp nutritional yeast 30 drops Foodie Flavours Cream Cheese 1 tsp salt and a few good grinds black pepper 1/3 cup (approx 25 leaves) fresh basil – shredded into thin strips Cooked pasta to serve, e.g. vegan spaghetti Blender or good food processormethod:
- Put the diced onion and crushed garlic into a small frying pan with just a drizzle of oil and sauté for 2-3 minutes over a gentle heat until softened.
- Tip the onion and garlic into a blender cup or food processor bowl. Don’t wash the pan up yet!
- Add the sliced mushrooms to the pan and gently saute until golden and caramelised.
- If you’re serving this with pasta, you can cook this in a large pan of boiling salted water while the mushrooms are cooking.
- While that’s all cooking, add the tofu, lemon zest and juice, mustard, milk, nutritional yeast, Cream Cheese Flavouring and salt and pepper to the onion and garlic.
- Whizz until smooth and creamy.
- When the mushrooms are cooked, tip in the sauce to heat through then stir in the shredded basil.
- Add to cooked, drained pasta and stir to coat. Serve immediately.
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