Vegan Mushroom Sage Pasta Food

VEGAN CREAMY MUSHROOM PASTA WITH FRIED SAGE

Steps:

• Cook the pasta according to instructions. Keep some pasta water for the sauce (½ cup).
• Fry the sage leaves. In a small pan over high heat, add neutral oil. Make sure it starts to bubble. Add the sage leaves in batches and cook it for 15 seconds. Remove from the pan and use a paper towel to remove any excess of oil.
• Make the sauce. In a blender combine all ingredients for the sauce. Blend for a few minutes until you get a creamy texture.
• In a large pan, add the olive oil and cook the mushrooms for approximately 5 minutes. We recommend cooking mushrooms in 2 different batches to make sure they have enough space to cook.
• Add shallots, garlic, salt and pepper. Cook for 2 more minutes.
• Add the sauce to the mushroom mixture and mix well. Add pasta and cover with sauce. Depending on consistency, you can add pasta water.
• Serve the pasta with fried sage.

SQUASH, MUSHROOM & SAGE PASTA

Steps:

• Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
• Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.