Recipe
Creamy Cauliflower Pasta with Savoury Chanterelles
Fall is officially here which means comfort food is happening more than ever, at least for me. I do not have pasta very often, but when I do I feel so cozy and satisfied afterwards. In this recipe I have used one of my favourite ingredients, chanterelles. These mushrooms are just so beautiful, and absolutely delicious when cooked the right way. This recipe can easily be scaled up, and you might want to considering how delicious it is.
Ingredients
Dish
1
portion pasta (I used farfalle)
0.25
chopped cauliflower
0.5
teaspoon vegetable broth powder (I used a chicken flavoured one)
2
tablespoons nutritional yeast
0.5
teaspoon mustard
0.5
teaspoon apple cider vinegar
100
grams chanterelle mushrooms
1
tablespoon soy sauce
Salt and pepper
Instructions
Pasta Sauce
- Cook the cauliflower in boiling water until fork tender.
- Add it to a blender with the broth powder, nutritional yeast, mustard, vinegar, salt and pepper. Add some water or plant based milk and blend until nice and creamy.
- Cook your pasta according to instructions.
- Fry the chanterelles in a little oil. Try to move them as little as possible for ultimate flavour.
- Right before serving add your soy sauce and lots of black pepper to the mushrooms and allow them to caramelise.
- Drain your pasta and cover it with the sauce.
- Serve everything up with some greens and enjoy.