Mushroom Bourguignon

with Green Beans and Fettuccine

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vegan
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Instructions

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1 Prep vegetables

Peel and dice the carrots. Peel and chop the shallots. Clean and slice the mushrooms. Peel and mince the garlic. Rinse and trim the green beans. Slice the sun dried tomatoes.

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2 Fry mushrooms

Heat a pan over a high heat with a drizzle of oil and fry the mushrooms for 6 min until browned. 

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3 Fry vegetables

Add another drizzle of oil along with the carrots, shallots and garlic. Fry for 5-6 min until softened. Add the fresh thyme leaves and sun dried tomatoes

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4 Simmer

Add the balsamic vinegar, tomato paste, brown sugar, tomato passata, measured water and vegetable stock cube to the pan. Reduce the heat to low and simmer for 10 min until thickened. Season with salt to taste.

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5 Boil pasta

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

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6 Boil green beans

Cook the green beans in a second pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Serve the mushroom sauce over the drained fettucine with the green beans to the side.

Tips for fussy eaters

Leave out the mushrooms and balsamic vinegar. Serve with grated cheddar cheese.

Pro tip

Not on a vegan diet? Fry the mushrooms in butter!

This vegan supper is rich and wholesome.

Cooking Time: 30 min

Cals 663 · Prot 31 · Carbs 141 · Fat 3

Dairy-Free

Ingredients

Number of people

Sauce

Carrot 1 Piece
Shallots 1 Piece
Chestnut mushrooms 500 Grams
Garlic cloves 3 Pieces
Sun dried tomatoes 90 Grams
Olive oil 1 Tbsp
Fresh thyme 10 Grams
Balsamic vinegar 15 ML
Tomato paste 70 Grams
Brown sugar 10 Grams
Tomato passata 200 Grams
Water 150 ML
Vegetable stock cube 1 Piece
Salt 0.5 Tsp
Fettuccine 250 Grams

To serve

Green beans 250 Grams

This vegan supper is rich and wholesome.

Cooking Time: 30 min

Cals 663 · Prot 31 · Carbs 141 · Fat 3

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and dice the carrots. Peel and chop the shallots. Clean and slice the mushrooms. Peel and mince the garlic. Rinse and trim the green beans. Slice the sun dried tomatoes.

photo

2 Fry mushrooms

Heat a pan over a high heat with a drizzle of oil and fry the mushrooms for 6 min until browned. 

photo

3 Fry vegetables

Add another drizzle of oil along with the carrots, shallots and garlic. Fry for 5-6 min until softened. Add the fresh thyme leaves and sun dried tomatoes

photo

4 Simmer

Add the balsamic vinegar, tomato paste, brown sugar, tomato passata, measured water and vegetable stock cube to the pan. Reduce the heat to low and simmer for 10 min until thickened. Season with salt to taste.

photo

5 Boil pasta

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

photo

6 Boil green beans

Cook the green beans in a second pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Serve the mushroom sauce over the drained fettucine with the green beans to the side.

Tips for fussy eaters

Leave out the mushrooms and balsamic vinegar. Serve with grated cheddar cheese.

Pro tip

Not on a vegan diet? Fry the mushrooms in butter!

Ingredients

Number of people

Sauce

Carrot 1 Piece
Shallots 1 Piece
Chestnut mushrooms 500 Grams
Garlic cloves 3 Pieces
Sun dried tomatoes 90 Grams
Olive oil 1 Tbsp
Fresh thyme 10 Grams
Balsamic vinegar 15 ML
Tomato paste 70 Grams
Brown sugar 10 Grams
Tomato passata 200 Grams
Water 150 ML
Vegetable stock cube 1 Piece
Salt 0.5 Tsp
Fettuccine 250 Grams

To serve

Green beans 250 Grams
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