When I first went vegan I went through a phase of “veganizing” everything I’d previously loved to eat so I could continue to enjoy it. Funnily enough, I’d never really eaten creamy pasta dishes much before, as I’d never really liked them…. but in a burst of creativity I experimented, and this dish was born, and I grew to love creamy pasta….!
The first time I made it I used zucchini and mushrooms, and sometimes varied it up by adding asparagus. But while I was living in Thailand, neither zucchini nor asparagus were available, so I made do with broccoli, and that works just great as well. You could really use pretty much any veg you like in this, but I prefer to use those crisp, mild-flavoured veggies that push the flavour of the sauce to front and centre.
Here’s how to rip off a creamy pasta dish that might not fool a non-vegan, but will certainly satisfy them…. 🙂
Flavour: Elegant and savoury
Serves:Â 2 as a main meal
Ingredients:
- 1 tablespoon olive oil
- 1Â medium onion, finely sliced
- 1 clove garlic, finely minced
- 1 large zucchini or 2 medium ones
- 150g oyster mushrooms (you could substitute with shimeji mushrooms, which also work great in this, but really, any mushroom will do – and don’t go without!)
- half teaspoon salt
- 2-4 tablespoons nutritional yeast (leave the quantity up to your palate)
- 1 cup soy milk
- quarter cup dry white wine
- generous grind of black pepper
- 2 teaspoons thyme, finely chopped
- 1 teaspoon lemon zest, as fine as you can get it
- pasta of your choice – I like to use penne, but really any kind is fine
Optional extras:
- asparagus
- broccoli
- non-dairy cheese – a couple of spoons of tofutti cream cheese works great as well
- slow-roasted cherry tomatoes (add these right at the end, just before serving)
Directions:
- Caramelise your onion in a large frying pan (follow instructions here for melt-in-your-mouth results)
- While your onion is caramelizing, prepare the rest of your ingredients: cut your zucchini lengthways, and then into thin semicircles; if you’re using broccoli, cut it into slim florets; if you’re using asparagus, cut it into 4cm lengths; if you’re using oyster mushrooms, tear them into strips
- Add your garlic to your onions once they’re caramelised, stir, and cook for another 2 minutes
- Turn heat up to high, and add your zucchini and mushrooms (if you’re using asparagus, add it now in stages, starting with the tougher parts; if you’re using broccoli, add it later), stir, and cook for another 3 minutes – get your zucchini and mushrooms slightly browned
- Now is the time to start cooking your pasta
- Add your thyme and lemon zest, stir in, and cook for another minute
- Toss in your salt and nutritional yeast – stir well, coating all your veggies
- Gradually add your soymilk, stirring as you go to incorporate it – you’ll end up with a thin creamy sauce that will gradually thicken
- Once your mixture starts to simmer, turn the heat down to low, and add your white wine – stir well (if you’re using broccoli and/or non-dairy cheese, now is the time to add it)
- Once your sauce has reduced and thickened to a creamy consistency and your veggies are cooked through but still al dente, add a generous grind of black pepper, and remove from the heat
- Stir your pasta into the sauce, and note how it thickens – you can use a little of the leftover starchy water from cooking the pasta to loosen it up if it’s not saucy enough at this point
- Serve right away, and enjoy preferably with a glass of chilled white wine 🙂
