- 400g dried pasta
- 1 tbsp olive oil
- 1 small brown onion, diced
- 2-3 cloves garlic, finely diced
- 200g button mushrooms, sliced (use a variety of mushrooms to add texture and flavour)
- 1 bunch broccolini, stem ends removed and remaining chopped
- 2 cups of Oat extra creamy
- 3 tbsp plain flour
- 20g flat leaf parsley chopped
- 40g parmesan cheese (or vegan alternative), flaked
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Creamy Mushroom Pasta
Serves: 4
Prep: 10
Cook: 20
Ingredients
Method
- Boil a pot of water and cook the pasta of your choice according to the packet. Meanwhile, heat the oil in a large fry pan over medium heat.
- Sauté the onion and garlic or a few minutes until the onion is translucent, add the mushrooms and cook for 3-4 minutes.
- Pour 1 1/2 cups of the So Good Oat Extra Creamy over the mushroom mix.
- Mix the remaining Oat milk with the plain flour.
- Stir to make a thick paste like consistency, ensuring all lumps are stirred through.
- Add the paste into the pan and stir through the mushroom mix to combine. Add in the broccolini florets and stir through.
- Allow to simmer for 2-3 minutes as the sauce thickens and the veg continue to soften.
- Mix the sauce through the drained cooked pasta and serve topped with parmesan and chopped parsley.
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