I made up this recipe because we wanted a quick filling meal and didn’t have a lot of ingredients in the house. It’s a really easy and quick recipe that can be made in the time that it takes to cook some pasta. It’s creamy, mushroomy and delicious. I use a Kallo mushroom stock cube in it. If you can’t get mushroom stock cubes you could use a vegetable stock cube, and/or add some liquid mushroom stock or the water from soaking dried mushrooms to the sauce and use a bit less soy milk. If you soak dried mushrooms then you could also add those to the sauce too!
500g dried pasta (gluten-free if required)
Extra virgin olive oil
500 ml unsweetened soy milk or other plant milk
1 mushroom stock cube (I use Kallo brand)
1 flat teaspoon dried thyme
1 heaped tablespoon plain flour (gluten-free if required)
Freshly ground black pepper
Pine nuts (optional)
How it’s made:
Put the pasta on to cook, according to packet instructions.
Slice the mushrooms.
Fry the mushrooms in the olive oil on a medium heat for five minutes or so, stirring occasionally.
Add the soy milk, crumbled stock cube and thyme.
Add the flour and stir until mixed in.
Simmer for about 5 minutes, stirring occasionally, or until the sauce has reduced and thickened.
When the pasta is cooked, drain and rinse. Stir through the sauce and heat through.
Serve the pasta sprinkled with black pepper and pine nuts.