The humble mushroom provides the B vitamins riboflavin and niacin, which are especially important for people who don’t eat meat. Paired with pasta, this is a wonderfully tasty and filling meal.
Recipes, styling and photography Sarah Tanner
1 box Ceres Organics Penne Pasta
1 tbsp Ceres Organics Olive Oil
1 white onion, finely sliced
2 garlic cloves, crushed
3 cups button mushrooms, sliced
5–6 portobello mushrooms, peeled and sliced
pinch chilli flakes
handful walnuts, roughly chopped, to serve
salt and pepper, to taste
zest of 1 lemon, organic if you can, to serve
fresh herbs, such as flat-leaf parsley, to garnish
1 cup of dried shiitake mushrooms, soaked in hot water for 30 minutes (reserve ½ cup of the soaking liquid)
½ tsp Ceres Organics Onion Powder
½ tsp Ceres Organics Garlic Powder
¼ tsp salt and a pinch of pepper
¼ tsp balsamic vinegar
½ cup of chopped fresh thyme, parsley and oregano
¾ cup plant milk, oat is a good option
Cook the pasta as per the packet instructions while you prepare the mushrooms, below.
Heat a little olive oil in a pan and cook off the onion until soft and translucent. Add the garlic and the fresh mushrooms and cook until reduced. Add the chilli flakes, walnuts and salt and pepper. Cook until the mushrooms have browned. Set aside.
Mushroom sauce: Place the shiitake, the ½ cup reserved soaking liquid and all the remaining ingredients into a high-powdered blender and whiz until smooth. Stir the sauce through the pasta.
Add the cooked mushroom mixture and lemon zest to finish. Garnish with fresh herbs and a crack of black pepper.
Sarah Tanner is a busy mum, entrepreneur and passionate vegan. Her mission is to help people see that being a little more vegan is not only possible but also delicious! Recipe creator, stylist and photographer, Sarah is a one-stop-shop for all things vegan. For more visit sarahtanner.co.nz