Creamy Pasta with Homemade Vegan 'Parmesan'

and Mushrooms
Have you ever tried to make homemade vegan 'Parmesan'? It's delicious!
NEW!
Cals 899 · Prot 38 · Carbs 134 · Fat 25
Vegan
Try Hello Chef Now
40 min
Creamy Pasta with Homemade Vegan 'Parmesan' and Mushrooms
Have you ever tried to make homemade vegan 'Parmesan'? It's delicious!
NEW!
Cals 899 · Prot 38 · Carbs 134 · Fat 25
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta sauce
Cauliflower
200 Grams
Brown onion
1 Piece
Garlic cloves
2 Piece
White beans
240 Grams
Olive oil
1 Tbsp
Salt
1 Tsp
Mushroom stock cube
1 Piece
Nutmeg
1 Gram
Water
350 ML
Penne 10*
250 Grams
Tahini 3*
20 Grams
Black pepper
0.5 Tsp
Lemon
1 Piece
'Parmesan'
Nutritional yeast
4 Grams
Cashew nuts 2*
40 Grams
Sunflower seeds
20 Grams
Garlic powder
2 Grams
Flaky sea salt
2 Grams
To serve
Chestnut mushrooms
250 Grams
Vegetable oil
1 Tbsp
Black pepper
0.5 Tsp
Fresh basil
15 Grams

Allergens

*10 Wheat, *3 Sesame Seeds, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Chop the cauliflower into small florets. Peel and chop the onions and garlic. Drain and rinse the white beans. Clean the mushrooms with a cloth, knife or brush (don't wash them). Chop the cleaned mushrooms.
Start sauce

2 Start sauce

Heat a large non-stick pot over a medium heat with a drizzle of oil. Once hot, add the onions with a pinch of salt. Fry for 6 min or until softened. Add the garlic and cauliflower and fry for 2 min further. Add the mushroom stock cube, white beans, a generous pinch of nutmeg and the measured water. Simmer, covered, for 12-15 min or until the cauliflower is tender.
Cook pasta

3 Cook pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the penne pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and return to the pot.
Mushrooms and 'Parmesan'

4 Mushrooms and 'Parmesan'

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and fry for 7-8 min, until crisp and golden. Meanwhile, to a blender, add the nutritional yeast, cashew nuts, sunflower seeds, garlic powder, flaky sea salt. Blitz. Add to a bowl and set aside. Reserve the blender.
Blitz sauce

5 Blitz sauce

Add the cauliflower and bean mixture to the empty blender (including the cookingwater) with the tahini. Blitz until creamy and smooth. Season generously with salt and pepper to taste. Add the blended sauce to the drained pasta and season the lot with a squeeze of lemon juice.
Serve

6 Serve

Top the cauliflower pasta with the fried mushrooms. Sprinkle with the 'Parmesan'. Tear over the fresh basil. Finish with a crack of black pepper. Garnish with any remaining lemon.
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