Creamy Mushroom Penne
2 cups (180g) penne pasta – I used Orgran’s rice penne
1 tbsp vegan spread – I used Vitalite
1 onion, finely sliced
2 cloves garlic, crushed
4 mushrooms (150g), finely sliced
2 200ml cartons Ecomil Almond Cream
2 tbsp lemon juice
2 tsp dried mixed herbs
1/2 tsp vegetable stock powder – I used Bouillon
3 tbsp nutritional yeast flakes
1/2 tsp salt
freshly ground black pepper, to taste
pinch chilli powder – amount to taste
pinch paprika – amount to taste
1/2 cup (80g) peas
Firstly, add the vegan butter into a pan and place it onto a medium heat. Then, add in the onion and garlic, and fry for 2 minutes. When this is done, add in the mushrooms and fry for a further 2 minutes.
Next, add in the almond cream, lemon juice, dried mixed herbs, vegetable stock powder, nutritional yeast flakes, salt, pepper, chilli and paprika. Stir everything together, and reduce the heat to a low-medium temperature. Continue to cook for 5 minutes.
When 5 minutes have passed, fill a medium pan with water and bring it to a boil. Then, add in the Orgran pasta and cook it for about 8 minutes. During this time, stir the sauce and keep checking the flavour and consistency, to suit you.
When there is about 1 minute left for the pasta to cook, add the peas into the pasta sauce, and stir. Then, when the pasta is ready, remove it from the heat, drain it and add it into the sauce. Lastly, stir everything together for about a minute or so, then remove it from the heat and serve.