for 4 people

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

How it's done

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.

Show complete recipe