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This ‘creamy’ mushroom and sage pasta is a staple dinner of ours. It is so quick and easy to make, flavourful and absolutely packed with nutrients.

We’ve used a gluten free quinoa and amaranth pasta but you can use any pasta you like. To top, we’ve kept it simple with sprouts, salt, pepper, a sprinkle of vegan hemp seed parmesan and a light drizzle of truffle oil. 

Recipe DetAILS

Servings

2 serves

Prep time

10 minutes

Cooking time

10 minutes

Difficulty

Easy

Ingredients

  • 150 grams gluten free pasta (we use amaranth/quinoa spaghetti)

  • 1 tbsp olive oil

  • 1 small brown onion, chopped

  • 1 handful fresh sage leaves

  • 150 grams mushrooms, sliced

  • 1/4 tsp salt

Cheezy Sauce

  • 1/2 cup cashews (soaked for 2-3 hours)

  • 1/3 cup filtered water

  • 1 1/2 tbsp nutritional yeast

  • 1/4 tsp paprika

  • 1 tsp mushroom blend (we use EmPowder organic fermented mushroom)

  • 1/4 tsp salt

To Serve

  • 1 tbsp truffle infused olive oil

  • Sprouts

  • Hemp parmesan

  • Salt and pepper

Directions

  • Prepare pasta according to packet instructions.
  • Meanwhile, heat olive oil and sauté onion for approx. 5 minutes.
  • Then add sage leaves and mushrooms. Mix well, reduce heat.
  • Whilst mushrooms are on low heat, prepare cheezy sauce. Combine all ingredients in a high speed blender, blend until smooth and creamy. Add a little more water if necessary or until desired consistency is reached.  This will take a few minutes and it should be quite warm from the power of the blender.
  • Stir cheesy sauce through the mushroom mix and then add to cooked pasta.
  • Serve with fresh sprouts, hemp parmesan and a drizzle of truffle oil (optional). 

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