For ➍3 tbs olive oil
1 onion, finely chopped
7 cloves garlic, finely chopped
250 g chestnut mushrooms, sliced
250 g pasta (penne, rigatoni, spaghetti, farfalle)
250 ml vegetable cooking cream
1 tbs thyme
½ ts black pepper
1 tbs nutritional yeast flakes*
1 tbs miso paste
100 g cherry tomatoes, cut in half
15 g basil + extra for garnish
zest 1 lemon
1 tbs lemon juice
Cook the pasta in plenty of salted water. Drain.
Meanwhile, heat 2 tbs oil in a large frying pan over medium heat. Add the onion, garlic and mushrooms. Bake for 10 m, stirring, until most of the moisture from the mushrooms has evaporated.
Add the cooking cream, thyme, black pepper, nutritional yeast*, miso paste, tomatoes, basil, the lemon zest and lemon juice to the mushrooms. Stir and let simmer for 2 m. Then add the pasta and 1 tbs olive oil.
Garnish with extra basil and possibly vegan Parmigiano*.
* Replace with Parmigiano for a non-vegan version.
