Creamy Chanterelle Mushroom Pasta
Servings: 3
Calories: 720kcal
Creamy mushroom pasta made with oat cream and chanterelle mushrooms.
Print Recipe
Pin Recipe
Ingredients
- 3 port. pasta
- 1 medium-size yellow onion
- 1 tbsp olive oil
- 400 g 14 oz chanterelle mushrooms
- 1 tsp dried thyme
- 1 tsp salt or to taste
- 2 cup plant-based cooking cream
- 1 tbsp dark soy sauce
- 1 tbsp cornstarch + 3 tbsp water
Instructions
- Cook the pasta according to package directions and drain.
- Chop onion. Preheat a large pan with a tbsp of olive oil and sauté onion, on medium heat until medium soft.
- Add cleaned chanterelle mushrooms and sauté for a few minutes until they start to become soft. When mushrooms are soft, add cooking cream to the pan.
- Add dried thyme, salt, and soy sauce. Bring to a boil, and then reduce the heat.
- To thicken the sauce mix 1 tbsp cornstarch with 3 tbsp cold water. Add to pan and stir continuously. Stir until the sauce thickens.
- Serve with cooked pasta and a salad of your choice.
Notes
- Salt your pasta water! This is so important for a flavourful tasty pasta dish.
- Blending a cornstarch and water mixture into your sauce will help create the perfect consistency - creamy, thick perfection! To achieve this velvety texture, you must act fast: stirring quickly whilst pouring in the mix.
- Cornstarch needs to be mixed completely with cold water before being added to boiling liquid.
Nutrition
Calories: 720kcal | Carbohydrates: 32g | Protein: 10g | Fat: 63g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 179mg | Sodium: 1168mg | Potassium: 930mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2346IU | Vitamin C: 4mg | Calcium: 145mg | Iron: 6mg
Tried this recipe?Mention @plantbaked_kitchen or tag #plantbaked_kitchen!