Creamy Cauliflower and Mushroom Pasta
This Vegan Cauliflower and Mushroom Pasta is creamy, oil free, smooth and wholesome. Perfect for those who are watching calories intake but don't want to give up on taste.
Servings: 4 people
- 1 batch Vegan Cauliflower Alfredo Sauce
- 350 g Pasta
- 200 g Brown Mushrooms
- 1-2 tbsp Vegetable Broth
- Fresh Parsley
Make the cauliflower sauce according to the recipe.
Clean the brown mushrooms with a damp cloth to remove traces of soil and impurities.
Finely slice the mushrooms then sauté in a hot pan with 1 tablespoon of vegetable broth, a pinch of salt and pepper, for 3 to 4 minutes, or until cooked to your taste. Set aside.
Cook the pasta al dente making sure to save some of its cooking water.
Add the cauliflower sauce and the sautéed mushrooms in the pan with the cooked pasta, toss it well and coat the pasta thoroughly adding a few table spoons of cooking water if needed.
Serve immediately with some fresh parsley, black pepper and vegan parmesan (optional).
Calories: 336kcal | Carbohydrates: 68g | Protein: 13g | Fat: 1g | Potassium: 419mg | Fiber: 3g | Sugar: 3g | Calcium: 27mg | Iron: 1mg