Umami Mushroom and Rosemary Pasta

 

Hey guys!

This is a recipe that I was testing out on my quest to create a mushroom pasta I liked, so it was a bit of a mix-up but I wanted to include it because it came out so yummy!

Ingredients 

  • Sundried Tomatoes

  • White Onion

  • Red Onion

  • Fresh Rosemary

  • Oyster Mushrooms

  • Stock

  • Oat Milk Creme

  • Pepper

  • Lemon

  • Nut Parmesan to Serve

  • Spaghetti of your choice

So this is an easy one, you basically fry up some oyster mushrooms, you cut the stems off and set aside to be your ‘meat’. The caps are chopped up and adding to a saucepan with some fresh rosemary. You cook this out in an oil or plant-based butter until browned. The next thing you do is add vegetable stock, I normally make these myself but I didn’t have any to hand so used the Knorr stockpots. I brought this to a point and then reduced the liquid in the pot down, and when the flavors intensify and it’s quite shallow, add about a cup of plant-based creme, I used an oat one. Mix up and cook out til it thickens, it took about fifteen minutes on low and you will have your amazing mushroom sauce.

So in a second pan, you need to pop in some red onion chopped up, white onion if you like, and use the stems of the oyster mushroom to replicate a scallop or meat. Cookout with two tbsp of dried rosemary, this disintegrates easier than fresh so ignore the photo. Add tomato puree, season to your taste, and soften the ingredients. When you are done, you mix the two together and cook over a gentle heat until the texture of the sauce resembles light cream.

Prepare some fresh spaghetti in a pot of boiling water, when it’s ready to go combine the two and enjoy with some nut-based parmesan!

A super easy and fantastic experiment and I loved the mushrooms aha!

 
Joseph Harwood