This is one of the quickest and simplest recipes anyone could wish for.
I often think that any meal, vegan or otherwise, is all about the sauce.
So here’s a recipe for a vegan pasta sauce that is very versatile and supremely adaptable.
I’ve used frozen peas, but try steamed broccoli, or sautéed mushrooms, carrots cooked in vegan butter or blanched spinach. Just replace the peas with about 200 gms. of another vegetable, cooked appropriately, and blended with the cream.
Flavourings may vary too: basil… paprika…nutmeg …to name but a few.
You could also use something else instead of the mushrooms…e.g. steamed asparagus, baby broad beans or just a handful of pitted olives.
It really is that easy… use what you have to hand. Italian style.
Today I’ve used some fancy, gluten-free and very delicious, red lentil pasta that I happened upon, but any pasta will do, particularly penne or fusilli …..
I’m also in love with ‘Oatly’ at the moment : cream, crême frâiche and of course, milk.
All available in some UK supermarkets now. Which is fab.
For this recipe I use the oat cream, but unsweetened soy cream will do just as well.
PASTA IN A CREAM PEA SAUCE
with sautéed mushrooms
Ingredients: Continue reading “Pasta in a cream pea sauce.”