Pasta with mushrooms

Pasta with mushrooms

Total: 50 min. | Active: 35 min.
vegan, lactose-free
Nutritional value / person: 667 kcal
, Fat: 29 g
, Carbohydrate: 79 g
, Protein: 18 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mushrooms

3 tbsp olive oil
1 tbsp maple syrup
2 garlic cloves, squeezed
3 sprig rosemary, finely chopped
2 tsp sweet paprika
½ tsp salt
400 g oyster mushrooms

Pasta

400 g pasta, vegan
salted water, boiling

Sauce

oil for frying
½ tbsp mustard
½ tbsp maple syrup
1 tbsp tomato puree
½ tbsp olive oil
1 onion, thinly sliced
2 ½ dl vegan cream substitute
salt and pepper to taste
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How it's done

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Mushrooms

In a bowl, mix the oil with all the other ingredients up to and including the salt. Add the mushrooms, mix, leave to infuse for approx. 15 mins.

Pasta

Cook the pasta in simmering salted water until just al dente. Set aside 200 ml of the cooking water, drain the pasta.

Sauce

Heat a dash of oil in a non-stick frying pan. Reduce the heat, fry the mushrooms in batches for approx. 5 mins. Remove, place in a bowl, pull apart using two forks. Combine the mustard, maple syrup and tomato purée, mix into the mushrooms. Heat a dash of oil in the same pan. Add the onion, sauté for approx. 4 mins. Add the cream substitute, reserved cooking water and mushrooms, bring to the boil, simmer for approx. 2 mins. Reduce the heat, add the pasta, mix, heat through gently, season.

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