Who loves creamy mushroom sauce? I do!!!
This past week, I set about making a creamy pasta sauce that would fulfill some cravings I had been having as well as develop into a beautiful & nourishing cold Autumn’s day dish. I began by sautéeing mushrooms & garlic in vegan butter & herb salt, adding in spinach leaves & finally an oat-based cooking cream (Planti matlaggningsgrädde). I served the creamy blend over pasta & topped off with a fried diced tofu (“Vegopytt” by Yipin Soya – love that touch of cinnamon in these otherwise savory soy bites!). I love creamy pasta dishes & this one is definitely going to go on repeat in our kitchen!