Vegan Mushroom Alfredo Pasta
Mushroom Alfredo Pasta
Ingredients:
3 Tbsp (45g) Vegan butter
1 Onion diced
18oz (500g) Mushrooms sliced (I used cremini and shitake)
1 Tbsp Crushed garlic
1 tsp Dried oregano
4 Tbsp All purpose flour or 2 Tbsp cornstarch
1 14oz (400ml) Can coconut milk
1/3 cup (80ml) Vegetable stock
1/2 tsp Salt
1 tsp Black pepper
Instructions:
Put the pasta on to cook according to the package instructions.
Then add the vegan butter to a pot along with the chopped onions and fry until the onions are softened.
Then add the sliced mushrooms, crushed garlic and oregano and fry until the mushrooms are softened.
Add the all purpose flour and fry with the mushrooms for around 1 minute before adding the coconut milk and vegetable stock. Stir in until combined and then keep stirring until it reaches a simmer. It will usually be the perfect thickness by the time it reaches a simmer or soon after.
Add in the salt, black pepper and dijon mustard and stir in.
Add the cooked pasta in with the sauce and toss together until well coated.
Serve with some fresh chopped cilantro and a sprinkle of black pepper.
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