23 July 2013

Creamy Mushroom & Herb Spaghetti (vegan)



When Graham became vegan, all the cheesey and creamy sauces were dropped. It was simpler that way. If  made a tomato based sauce, then everyone could enjoy it and I only had to cook one meal.

We 've both come a long way in the last year and I am starting to veganise recipes rather than go for the easy option.

When Cooper and I have macaroni cheese, I make a cheese sauce for Graham by making a roux with soy milk and dairy free spread, then flavouring it with nutritional yeast. It's actually pretty close to the real thing. The flavour isn't as strong though, so Cooper and I stick to the extra mature cheddar version.

One of Graham's favourite dishes when he was vegetarian was pasta with a creamy mushroom and fresh herb sauce, so I decided to try and make this vegan for him.

I used Alpro soya yoghurt as the base instead of cream and I was really pleased with the result. It was quite a thick sauce, so I might thin it a little with soy milk next time, but I will definitely be making it again as it got the thumbs up from Graham and Cooper. Graham has requested penne next time.




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Vegan Creamy Mushroom and Herb Spaghetti
A rich creamy mushroom and herb sauce that thickly coats spaghetti, topped with some succulent slices of mushroom,
Ingredients
  • 1 tbsp cold pressed rapeseed oil
  • 4 large portobello mushrooms
  • 2 cloves of garlic, crushed
  • 200ml/¾ cup Alpro soya yoghurt (plain)
  • a small handful of dried porcini mushrooms
  • a few fresh basil leaves
  • a good grinding of black pepper
Instructions
1. Soak the dried mushrooms in enough boiling water to cover them and set aside.2. Cook spaghetti according to packet instructions.3. Saute the portobello mushrooms in the rapeseed oil and garlic until browned and juicy. Season with black pepper while they are cooking.4. Drain and rinse the re-hydrated mushrooms. Add to a blender along with half the mushrooms, the soya yoghurt and a few basil leaves. Whizz until smooth. If the sauce is too thick, thin with a little soy milk or other dairy free milk.5. Drain the pasta and coat in the sauce, Serve the pasta immediately and top with the remaining mushrooms and herbs.6. Enjoy!
Details
Total time:
Yield: Serves 4



Here are a few of the vegan recipes I have created for Graham:

 Starter
 Main Course
Dessert
Check out my Pinterest board Vegan Delights for more vegan recipe ideas. I pin the most exciting recipes there as I find them.

I am entering my pasta dish into my monthly pasta challenge Pasta Please,which is being hosted this month by Ruth over at Makey-Cakey.

Ruth has chosen Cheeseless Wonders as the theme.

If you would like to join in and submit a recipe, you have until the 28th of July.

16 comments:

  1. Love the hearty chunks of mushroom :-) A random question... do you find Alpro plain soya sweet when you cook with it - it frustrates me no end - since it's so much easier to get hold of than other plain soya yoghurt but it does have sugar in it. I guess the flavours are nice and strong in this to mask it - looks yummy!

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    1. I used the simply plain one and it was ok. Mind you i whizzed it up with gsrlicky mushrooms and herbs, so it didn't stand much of a chance :)

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  2. Delicious Jacs, mushrooms and garlic are a marriage made in heaven and well done on making Graham's fav dish vegan!

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    1. Thanks Camilla, he did enjoy it, just requested a different pasta shape next time. I was actually surprised Cooper enjoyed it so much, he isn't usually a fan of mushrooms.

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  3. I am sure graham loves having creamy pasta sauces again - it is so comforting. I am surprised you get a creamy sauce from just using yoghurt - I usually think that you would need another thickener - but having said that I have a vegan yoghurt at home right now that is really creamy so would be interested to try the yoghurt you refer to.

    BTW I have just taken a while to comment because I was having so much fun looking at your pinterest vegan board - heaps of great food there

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    1. The yoghurt is actually a thick one, so it is ok to use, but I whizzed up cooked mushrooms with it, so that made a lovely sauce. Really quite thick.

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    2. Oh and glad you are enjoying my Vegan Delights pinterest board. There are some amazing vegan recipes out there.

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  4. Looks yummy! I often use coconut milk to 'dairy-free' a recipe but it is rather calorie laden!
    Janie x

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    1. Haha, yes it is indeed, although it is also supposed to be very healthy.

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  5. A tasty mid week meal Jac - Glad there is garlic in it too - Yum!

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    1. Garlic goes so well with mushrooms, I really couldn't miss it out and yes it is perfect midweek as it's so quick to make.

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  6. Greetings from FBC5. I got given some dried mushrooms fro my birthday and have not yet used them so good I found this.

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    1. It was lovely to meet you too! Such a fun weekend.

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  7. I've seen the soya yoghurt here and always wonder what it tastes like!

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  8. I absolutely love your vegan mushroom sauce, and the recipe is awesome. My daughter makes vegan meals about twice a week, and she would love this recipe. I will print it out for her. Thanks for sharing, Jacqui!

    BTW-as I was checking the ingredient section, the (g) is missing from the grape seed oil!

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  9. Love this Jac, my kids love pasta with cream. I have to chop the mushrooms very finely to get them to eat it as well but will try out your version!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x