Creamy and Delicious… my non-vegan siblings, niece and nephew

loves it every time it’s served!

 

 

Ingredients:

6-8 dried Shitake mushrooms, soaked overnight

3-4 cups Full cream Vitasoy Milk (more or less)

4-5 Tbsp Coconut Cream

1 Tbsp Olive Oil

1 tsp dried dill

1 tsp dried basil

2 bay leaf

1/3-1/2 cup savoury yeast

2-3 Tbsp Vegan Chicken flavoured seasoning

½ tsp celtic salt

1-2 Tbsp Tamari/soy sauce

1-2 Tbsp Coconut Sugar

1/3 of a Lemon juice

1 packet of your favourite pasta

3 cloves garlic, finely chopped

1 Tbsp corn/potatoe flour, mixed with a little water to make a slurry

2-3 Large handfuls of fresh spinach or basil leaves (optional)

 

Method:

1. In the morning drain out mushrooms from the soaked water, wash and squeeze out all the water/liquid from the mushrooms. Slice and set aside.

2. In a Medium size pan, pan fry garlic with a little oil until fragrant.

3. Add all other ingredients except pasta, fresh spinach/basil leaves, lemon juice and olive oil. Bring to a boil and simmer for 5 minutes.

4. Turn off heat and add lemon juice and olive oil, taste and adjust if necessary.

5. Bring another large pot of water to a boil with ½ tbsp of salt, add pasta and cook until almost done.

6. Strain the pasta and add the prepared creamy sauce to the pasta. Mix well. Taste and adjust for more salt or lemon if necessary.

7. Serve with a large plate/bowl of fresh raw salad, or baked veggies.

 

 

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