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White Wine Cream Pasta Sauce

I have missed creamed pasta sauces for a long time and now when there are more variety of vegan creams other than soy cream I have really gotten into pasta lately. My prefared type is oat cream, it feels to me the most natural and my stomach agrees. As pastas goes I am more into having a small number of ingredients that blend well together, this one is done with only shallots, garlic, oyster mushrooms and pumpkin.

To spice up the recipe I used sudanese grounded chili. It is moderately spicy and have a lot of flavor. If you can't find it I recommend using a high quality hot paprika. Thai chilis will also work and very common but I think lack an extra touch of flavor. Also please get a nice wine, it does make a big difference. I used Chardonnay.


Let's get to work:


3 shollots

4-5 garlic cloves

200 gram oyster mushrooms

1/2 small pumpkin

handfull of parsley

1 glass(200ml) white wine

500ml vegan cream

1/2 tsp nutmeg

1 tsp sudanese chili grounded

salt and pepper to taste

olive oil


Directions:


  1. Chop the shallots and garlic and fry with olive oil for about 5-10 minutes.

  2. Add diced pumpkin and mushrooms, nutmeg and sudanese chilis and cook for another 10 minutes.

  3. Add the parsley, white wine, cream and salt and pepper and cook together for about half an hour until the pumpkin is soft.

  4. Taste to correct flavor if necessary, If not mix with pasta of your choice and add some fresh parsley on top.





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