Because carbs make you happy, science says. And I’m all about happiness.
Last year on my short trip to Europe I had one of the best mushroom pastas I’ve ever had. It looks like what would have been a dieter’s nightmare – an enormous serving of spaghetti laced with sliced mushrooms, sitting on a glistening pool of olive oil and garlic.
It was delicious! (Insert lip-licking emoji here) I figured that life’s too short to think about calories, especially when you’re in Italy.
This recipe is my attempt to re-create that memory, this time with a bit less oil and a bit more cream. Because who wouldn’t want a creamy mushroom pasta?
This recipe is very simple to make. You just need mushrooms, zucchini and broccoli (you can also use broccolini, snow peas or asparagus).
The sauce is inspired by Minimalist Baker and is a delicious blend of almond milk, vegan cheese, nutritional yeast, lemon juice, and dried chilli. I used a mixture of Miyoko Schinner and Sprout and Kernel vegan cheeses for optimum creaminess but you can use any of your favourite vegan cheeses. If you don’t have vegan cheese, you may be able to replace it with ½ cup of cashew cream.
- 300 grams dried spaghetti
- 3 tablespoons exra virgin olive oil (I used Cobram Estate)
- 10 cloves garlic, minced, divided into 2 portions
- 1 cup sliced Swiss brown mushrooms
- 1½ cups (200 g) roughly chopped asparagus
- 150 g vegan cheese, grated (I used Miyoko’s Kitchen’s Cheese and Sprout and Kernel Monster Cheddar)
- ¾ cup (180 ml) unsweetened almond milk or your favourite non-dairy milk
- 2 tablespoons nutritional yeast
- 1-2 tablespoons lemon juice
- ¼ tsp dried chilli
- Sea salt and black pepper to taste
- Bring a large pot of water to a boil. Season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
- Heat a large skillet over medium-high heat. Once hot, add olive oil, 1 portion of the chopped garlic, and broccoli.
- Sauté for 3-4 minutes, stirring frequently until the broccoli is almost tender.
- Lower heat on the skillet to medium and add mushroom, almond milk, vegan cheese, the remaining portion of chopped garlic, nutritional yeast, and dried chilli. Season with a generous pinch sea salt, black pepper and add lemon juice.
- Taste and adjust flavour as needed, adding more nutritional yeast for cheesiness, dried chilli for heat, or lemon juice for acidity.
- Add cooked drained pasta directly to the sauce along with sautéed broccoli and mushrooms. Toss to coat and enjoy immediately.
- Leftovers can be stored in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it’s dried out.
If you made this recipe please let me know how it turned out for you! Leave a comment below or share a picture and tag me on Instagram!