This creamy sauce made with oat cream and porcini broth is rich and velvety smooth but still lighter than the dairy alternative. I’ve served it with gnocchi but regular pasta will work fine aswell.
INGREDIENTS
Serves 4
1 tbsp olive oil
1 tbsp butter
1 banana shallot, finely diced
500g mushrooms, finely sliced
1 cloves of garlic
2 sprigs rosemary, finely chopped
2 sprigs thyme, finely chopped
1/4 tsp chilli flakes
10g dried porcini mushrooms
1 tbsp balsamic vinegar
1 tbsp white miso paste
1 tbsp soy sauce or tamari
180g vegan creme fraiche (I use oatly)
150g spinach
Toppings:
Extra virgin olive oil
Grated parmesan
Nutritional yeast
Toasted breadcrumbs
METHOD
Soak the dried porcini mushrooms in 200ml hot water for 15 minutes or longer. Drain the mushrooms, reserving the stock. Remove any grit from the mushrooms and roughly chop. Whisk the miso paste and soy sauce into the stock.
Heat a large oven proof pan with the olive oil and butter over a medium heat. Add the onions and mushrooms to the pan, cooking for 10 minutes until softened and the mushrooms are caramelised Add the garlic, rosemary, thyme and chilli flakes for 2 minutes until fragrant.
While the mushrooms are cooking, bring a pan of salted water to the boil and cook the gnocchi according to packet instructions and drain.
Pour in the mushroom stock and cream, stirring everything together. Bring to a simmer for a couple of minutes, then add the gnocchi into the pan, tossing to coat. Taste to season with salt and pepper. Divide between bowls and finish with a drizzle of extra virgin olive oil, grated parmesan and breadcrumbs.
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