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Pasta in fake mushroom cream sauce with arugula

updated

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Ingredients for 2 servings:

  • 250g pasta
  • 1 bunch arugula
  • 250 g mushrooms
  • 50 g cashew nuts, unsalted
  • 2 tbsp nutritional yeast
  • 2 tbsp rice cream (rice cream cuisine)
  • 1 clove(s) garlic
  • 1 tsp mustard
  • some nutmeg
  • salt and pepper
  • Vegetable broth, instant
  • Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the pasta in salted water until al dente and drain. Trim and roughly chop the arugula. Trim the mushrooms and sauté them in a pan until the liquid has evaporated. Remove the pan from the heat. Blend the cashews with the nutritional yeast, rice cream, mustard, garlic, and a pinch of nutmeg in a blender. Gradually stir in the water until the sauce reaches the desired consistency. Season to taste with salt, freshly ground pepper, and a little vegetable stock. Add the sauce to the mushrooms and mix with the pasta. Serve on plates and scatter the arugula on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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