Here’s another easy seasonal dish for you – creamy, vegan, fresh mushroom pasta. When I was thinking about what to cook with my friends Maria and Rike on a really autumnish evening, I suddenly had to think of creamy mushrooms. I haven’t tried a white mushroom sauce since I’m vegan, so we were more than happy in the end that it turned out that delicious.

Serves 3 to 4

• 500g of your preferred pasta

• 500g mushrooms like champignons, oister (Austern-) or boletus mushrooms (Steinpilze)
• 3 little red onions
• 1 to 2 gloves garlic
• 1 package/cup of soy-cream (250ml)
• half a cup of white wine (100ml)
• half a cup of vegetable stock (100ml)

• about 1 tbsp of lemon juice, vinegar & mustard
• pepper & salt
• a bunch of fresh parsley for decoration & seasoning

Cook your pasta according to the instructions on the packet and set aside when al dente. Clean the mushrooms and cut up along with onions and garlic.

Heat some rape seed or sunflower oil in a pan and start frying onions, mushrooms and garlic on low heat. Cover with a lid, so that the liquid of the mushrooms stays in the pan (you can see it in the middle picture) – it’ll add a nice taste to the sauce. When tender and soft, pour in the white wine and vegetable stock and let simmer for a bit. Then add the soy-cream.

Now, season with lemon juice, mustard, vinegar, salt and pepper to taste. And – most important – with a big pinch of silliness ; )

Top the pasta with the sauce and add some beautiful parsley. Lasst es euch schmecken!

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