The combination of oyster mushrooms, cabbage, salty vegan parmesan cheese & caramelised walnuts makes a simple but very elegant dish.
What I love most about this recipe is that is is so hearty. I must admit, however, that it feels a bit like a real calorie bomb through the cream. But sometimes there is no way around it if you’re feeling down and simply want to eat comfort food. Perhaps also because good friends are over along with a delicious wine. If you have problems with the calories, you can replace the cream with milk and add corn flour as a thickener. This impacts the taste though, and soya cream has way less calories already than its brother double cream and we don’t use much anyway – so indulge instead of counting calories – You deserve it!
| Prep time | Cook time | Total Time |
|---|---|---|
| 10 min | 10 min | 20 min |
Allergy advice:
Contains nuts
A tip for the pasta chefs: Pasta tastes really good when its cooked “al dente”, because then the pores of the pasta are open and it can best absorb the sauce.
I am working on perfecting an easy Tagliatelle recipe just now which I will share with you soon!
Ingredients:
- 1/2 a head of Savoy cabbage (also works well with wild broccoli)
- 1 chopped onion
- 150g of Oyster mushrooms
- 2 chopped garlic cloves
- 1/2 cup white wine
- A small handful of walnuts
- 1tbsp olive oil
- 2 tbsp of vegan butter & 1tbsp brown sugar to caramelise the walnuts
- 1 handful chopped fresh parsley
- 3 tbsp of soya cream
- 1/2 tsp of nutmeg
- 1/2 tsp ground black pepper
- 350g Spaghetti or Tagliatelle
- 1 big pinch of salt
- a couple of shavings of vegan parmesan (here I used Violife)
Instructions:
- Clean and cut the oyster mushrooms in stripes do the same with the cabbage
- Bring a pot with water to the boil
- Salt the water and add the Tagliatelle
- Add the chopped garlic and onion to a pan along with the olive oil and cook for about 5 mins.
- Stir in the cabbage, wine, soya cream, salt & pepper, nutmeg and mix well and leave on medium temperature
- In a separate pot melt 1 tbsp butter and add the sugar and walnuts let them caramelise for a minute and then place on a plate
- Use the same pot to roast the mushrooms in a bit more butter until it is time to drain the pasta
- Then add the Tagliatelle to the sauce right away, divide out on the plates and top with the roasted mushrooms, caramelised walnuts and parmesan!
- Buon Apetitto!
Veggielistic - Eat And Live Better 