One-pot Vegan Creamy Mushroom Pasta
One-pot Creamy Mushroom Pasta – Serves 4
- 400g Oyster Mushroom caps
- 100g roughly chopped spinach
- 500g penne or spiral pasta
- 250g diced cherry tomatoes
- 1.5L plant-based vegetable stock (or 3 teaspoons powdered stock in 1.5L hot water)
- 1/3 cup oat cream (can be substituted with oat milk)
- 3 tbsp soy sauce
- ½ tsp chilli flakes
- ½ tsp cracked black pepper
Prepare all ingredients.
Grab your wok, deep fry pan or pot (the pasta and stock will be cooked in the same vessel, so make sure it’s deep enough)
Add olive or sesame oil to pot, add mushrooms and cook until they start to develop a nice golden brown colour. Season with cracked black pepper mid way through cooking.
Add 3 tbsp soy sauce to the mushrooms and stir through, allow the mushrooms to cook for a further 3-4 minutes until the soy sauce caramelises and the mushrooms develop nice crispy edges
Remove mushrooms from pan and set aside. Add your pasta and stock to your pan/pot, place the lid on, bring to a boil and then remove the lid.
Stir the pasta regularly to prevent it from sticking.
Once the pasta is cooked, you should be left with roughly 1/3 cup of liquid at the bottom.
Add your cooked mushrooms, chopped spinach, diced cherry tomatoes, ½ tsp chilli flakes, and 1/3 cup oat cream to the pasta and stir through until the tomatoes and spinach have softened/wilted.
Serve and enjoy!