Pasta with mushrooms and vegan cheese sauce

Vegan
Mediterranean
This pasta is all about the sauce. Because making a vegan cheese sauce is an art. The nutritional yeast flakes are the ingredient that makes the sauce taste cheesy, and the creamy cashew paste provides the right structure. This vegan sauce goes well with tagliatelle, but if you eat gluten-free pasta, you can also choose from one of our other Mediterranean pastas.
DinnerPasta2-3 servings15 minutes preparation
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This is what you need

Tagliatelle tricolore250 g
Mixed mushrooms400 g
Spicy red peppers4
For the sauce:
Olive oil4 tbsp
Oat flour3 tbsp
Oat drink250 g
Garlic2 cloves
Cashew butter1 tbspBlack olive tapenade3 tbsp
Nutritional yeast flakes2 tbsp
Pepper and saltto taste

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Cook the tagliatelle for 3-4 minutes. Drain and rinse with cold water. Start making the sauce.
  2. Heat up the olive oil in a steel pan. Add the oat flour and stir.
  3. Soften the heat and add the oat drink. Stir until the sauce has the right thickness.
  4. Press the garlic and add, together with the cashew butter, olive tapenade and nutritional yeast flakes to the sauce. Stir until the sauce is smooth.
  5. Turn off the heat as soon as the sauce has the right thickness. Sprinkle with salt and pepper to taste.
  6. Cut the mushrooms into slices. Fry them over a high heat for 5 minutes until golden brown with a little olive oil.
  7. Mix the sauce with the tagliatelle and the mushrooms and serve them on the plates.
  8. Cut the spicy red chillies into small strips. Finish the plate with this, together with some extra nutritional yeast flakes.

Tip(s)

  • Do you eat gluten-free? Then replace the tagliatelle tricolore with one of our┬ágluten-free pastas.