Creamy Mushroom Pasta
1 large brown onion, diced
5 cloves of garlic, diced
500 grams of button mushrooms, cut in half
600ml coconut milk
1/2 cup of corn flour, make into a paste with water
2 teaspoons dried basil
2 tablespoons non-hydrogenated, soy margarine
2 vegetable broth cubes
500 grams of pasta of your choice (shells, penne, whole meal spirals, etc.)
pinch of salt and pepper
In a large saucepan, boil water and add your choice of pasta.
Meanwhile, heat a medium saucepan and add 2 tablespoons of vegan margarine, then add the diced onion, cook until soft. Once onion is soft, add the garlic and button mushrooms and cook these through until mushrooms appear juicy.
Then add coconut milk, vegetable broth cubes, basil and a pinch of each salt and pepper, bring to the boil and then let simmer for another 3 minutes. Add the corn flour to the pasta sauce mixture, until creamy.
Drain the pasta once it is cooked, add the pasta sauce, mix well and serve hot.
The creaminess of the pasta mixture also depends on what type of pasta you use, for spaghetti or fettuccini pasta, we suggest 400ml of coconut milk instead.