Loved sampling this vegetarian pasta recipe at our Camana Bay location? Well make it for yourself, it’s easy, packed with quality ingredients and full of flavor.

Ingredients

• 1 x 500g De Cecco Penne
• 2 x Bridge Bio Oat Cream (200 ml each)
• 2 x Cups of Vegetable Broth
• 4 Tbsp Plant Based Butter
• ½ of a small onion
• 1 x clove of garlic
• 1 x 16 oz pack of mushrooms
• 1 tsp Lemon Juice
• 2 tbsp Bob’s Red Mill Nutritional Yeast
• 2 Tbsp All Purpose Flour
• ¼ Tsp Salt
• Pinch of Black Pepper
• (optional add 1 cup of spinach)

Instructions

• Boil De Cecco Pasta using directions on the bag
• Chop ¼ of a small onion and 1 clove of garlic and put into a blender with 1 cup Vegetable Broth and blend until smooth. On low in a large frying pan, melt 2 x tbsp of Plant Based Butter with 2 tbsp flour until it makes a paste. Begin to gradually add the blended onion, garlic and vegetable broth into the paste until it combines to make a roux, gradually continue to add the second cup of vegetable broth and the two Bio Oat Creams into the frying pan on a medium heat to simmer, add the 2 tbsp nutritional yeast.
• In the meantime, chop 1 x 16 oz pack of mushrooms and ¼ of a small onion and fry in 2 tbsp of the plant-based butter until onions and sliced mushrooms are golden. Combine into sauce and add 1 tsp lemon juice (freshly squeezed or from a bottle).
• Combine Pasta and sauce.
• (Optional combine one cup of spinach (ends chopped) stir until wilted and combined.

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This recipe is sponsored by Progressive Distributors.