AuthorJen BookerDifficultyBeginner
2 tbsp Olive/Rapeseed oil
1 Pack of mushrooms (Sliced)
3 Garlic cloves (Crushed)
10 - 12 Sun-dried tomatoes
250ml Vegan stock
1/4 - 1/2 cup Oat cream (or other vegan substitute)
Pasta of your choice
Vegan parmesan
1
Heat the oil in a frying pan
2
Add the garlic and mushrooms until cooked
3
Add the tomatoes until heated through
4
Add the stock and simmer until reduced
5
Meanwhile cook the pasta as required
6
Once the sauce has reduced add the cream, season and heat through
7
Add the pasta and serve with the vegan parmesan
Ingredients
2 tbsp Olive/Rapeseed oil
1 Pack of mushrooms (Sliced)
3 Garlic cloves (Crushed)
10 - 12 Sun-dried tomatoes
250ml Vegan stock
1/4 - 1/2 cup Oat cream (or other vegan substitute)
Pasta of your choice
Vegan parmesan
Directions
1
Heat the oil in a frying pan
2
Add the garlic and mushrooms until cooked
3
Add the tomatoes until heated through
4
Add the stock and simmer until reduced
5
Meanwhile cook the pasta as required
6
Once the sauce has reduced add the cream, season and heat through
7
Add the pasta and serve with the vegan parmesan
So quick and easy and really super tasty! I doubled the garlic ? And used soya cream