Vegan Creamy Garlic and Mushroom Pasta
This indulgent pasta dish is like a big hug in a bowl. Meaty mushrooms in a creamy (vegan) sauce, lots of garlic and satisfyingly filling pasta.
Method
Based on 4 servings, adjust as needed.
Step 1
Bring a large pan of water to the boil and season with salt. Once boiling, add the fusilli pasta and cook for 10-12 minutes.
Step 2
While the pasta is cooking, heat a frying or saute pan on medium heat and add the olive oil. Add the cloves of grated garlic and fry for 30 seconds before adding the sliced mushrooms (you may need to add them in batches depending on the size of your pan). Allow the mushroom to wilt and cook down over a medium heat for 5-6 minutes.
Step 3
Add the vegan garlic cream cheese and the vegan cream. Stir the cream cheese into the mushrooms and allow the cheese to melt and the cream to come to a simmer. Season with salt and lots of black pepper. Add ladle of pasta water to help create a sauce and melt the remaining vegan cream cheese. Bring to a simmer.
Step 4
Once the pasta is cooked, drain well and add to the now-cooked mushrooms. Coat the pasta well in the sauce, and add a generous squeeze of lemon and the chopped parsley. Divide the pasta between 4 plates and enjoy!
- Ingredients
- Based on 4 servings
-
5 tbsp Vegan Cream 1x Elmlea Plant Double Vegan Alternative to Cream 250ml -
1 Lemon 1x Sainsbury's Lemons -
400g Fusilli Pasta 1x Sainsbury's Fusilli Pasta 500g -
2 tbsp Olive Oil 1x Filippo Berio Olive Oil, Extra Virgin 500ml -
130g Vegan Garlic Cream Cheese 1x Boursin Garlic & Herbs Vegan Cheese Alternative Spread 130g -
30g Parsely, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
600g Mushrooms, sliced 2x Sainsbury's Closed Cup Chestnut Mushrooms 300g -
5 cloves Garlic Cloves, grated or finely chopped 1x Sainsbury's Garlic -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g