C.R.E.A.M. Pasta - My current favourite pasta sauce
I cannot describe what this tastes like but its really amazing. Wren made this for me when we were first getting to know each other and it left me deeply enamoured.
Serves 3
Ingredients
- 250g wholegrain pasta (penne preferred)
- 150-200g sliced mushrooms (wren prefers oyster but I think chestnut mushrooms work just as well)
- Red onion
- 4 garlic cloves
- Heaped teaspoon vegetable bouillon powder
- 120ml tahini
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 2 tsp (?) dried parsley
- Olive oil, salt, pepper
Method
- Cook pasta, drain and set aside. with the lid on (so that it doesn’t dry out)
- Meanwhile, fry the mushrooms in olive oil until tender, ~ 10 minutes. Transfer the mushrooms to a bowl or plate, leaving the juices in the pan. You might need a lot of oil
- In the same pan, cook the onion (diced) and garlic (crushed). Mix the bouillon powder with ~ 120ml of hot water and add this to the pan once the onion is translucent. Sprinkle in the parsley. Cook until liquid is absorbed
- In a bowl, combine the tahini, vinegar, lemon juice, nutritional yeast, ½ tsp salt and a generous pinch of pepper. Whisk and add water until smooth and creamy
- Pour tahini sauce into pan with onions on medium-low heat to combine. Add mushrooms, and then pasta