Creamy Cauliflower Pasta with Savoury Chanterelles
Fall is officially here which means comfort food is happening more than ever, at least for me. I do not have pasta very often, but when I do I feel so cozy and satisfied afterwards. In this recipe I have used one of my favourite ingredients, chanterelles. These mushrooms are just so beautiful, and absolutely delicious when cooked the right way. This recipe can easily be scaled up, and you might want to considering how delicious it is
- 1 portion pasta (I used farfalle)
- 1/4 chopped cauliflower
- 1/2 teaspoon vegetable broth powder (I used a chicken flavoured one)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon mustard
- 1/2 teaspoon apple cider vinegar
- 100 grams chanterelle mushrooms
- 1 tablespoon soy sauce
- Salt and pepper
Cook the cauliflower in boiling water until fork tender
Add it to a blender with the broth powder, nutritional yeast, mustard, vinegar, salt and pepper. Add some water or plant based milk and blend until nice and creamy
Cook your pasta according to instructions
Fry the chanterelles in a little oil. Try to move them as little as possible for ultimate flavour
Right before serving add your soy sauce and lots of black pepper to the mushrooms and allow them to caramelise
Drain your pasta and cover it with the sauce
Serve everything up with some greens and enjoy