Vegan Creamy Pasta With Fried Mushrooms and Brussels Sprouts

Weeknight meals don’t have to be boring! This straightforward, foolproof pasta dish from the Mushrooms cookbook comes collectively in underneath an hour and is filled with healthful substances. 

What you want:

For the pasta: 
2 tablespoons canola oil
¼ cup finely chopped shallots
1 tablespoon finely chopped garlic
1 tablespoon white wine vinegar
½ cup vegetable broth
1 tablespoon cashew butter 
1 teaspoon dietary yeast
4 cups pasta, comparable to campanelle, cooked in line with bundle instructions

For the greens:
2 cups cremini mushrooms, cleaned and sliced
3 tablespoons canola oil, divided
3 cups halved Brussels sprouts

For serving:
Finely chopped chives
Watercress
Sea salt flakes

What you do:

  1. For the pasta, right into a saucepan over medium warmth, heat oil. Add shallots and garlic and fry till delicate, with out browning. Add vinegar and let sizzle for about 10 minutes. Add broth, cashew butter, and dietary yeast, and stir just a few instances. Add pasta and proceed to stir till all the things is combined. Scale back warmth and simmer till decreased down and liquid is gone.
  2. For the greens, in a sauté pan over excessive warmth, heat 2 tablespoons oil. Add mushrooms, stirring continuously. Sauté for about 10 minutes till browned. Add mushrooms to saucepan with pasta and stir.
  3. Add remaining 1 tablespoon oil to sauté pan. Add Brussels sprouts and sauté cut-side down till browned. Scale back warmth, flip sprouts, and proceed to prepare dinner for an additional 10 minutes, stirring sometimes, till leaves are crispy and sprouts are barely delicate within the center. Place on a rack to permit any extra oil to empty.
  4. Onto every serving plate, place a beneficiant serving to of pasta, mushrooms, and Brussels sprouts. High with chives, watercress, and a light-weight sprinkling of salt flakes.
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