Creamy Pasta with Homemade Vegan 'Parmesan'

Name: Creamy Pasta with Homemade Vegan 'Parmesan' and Mushrooms
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Cauliflower; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 240 Grams of White beans; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Piece of Mushroom stock cube; 1 Grams of Nutmeg; 350 ML of Water; 250 Grams of Penne; 20 Grams of Tahini; 1 Tsp of Black pepper; 1 Piece of Lemon; 4 Grams of Nutritional yeast; 40 Grams of Cashew nuts; 20 Grams of Sunflower seeds; 2 Grams of Garlic powder; 2 Grams of Flaky sea salt; 250 Grams of Chestnut mushrooms; 1 Tbsp of Vegetable oil; 1 Tsp of Black pepper; 15 Grams of Fresh basil

and Mushrooms

Have you ever tried to make homemade vegan 'Parmesan'? It's delicious!

28 Reviews

Cals 859 · Prot 39 · Carbs 135 · Fat 19

Vegan

40 min

Have you ever tried to make homemade vegan 'Parmesan'? It's delicious!

28 Reviews

Cals 859 · Prot 39 · Carbs 135 · Fat 19

Vegan

Ingredients

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*11*

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, *11 Gluten, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3441 / 859
Fats (g)	19
of which saturated (g)	2.8
Carbohydrates (g)	135
of which sugars (g)	16
Fibers (g)	18.7
Proteins (g)	38.7
Salt (g)	1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.

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.

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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