a quick-and-easy midweek meal that’ll feed a family
Prep | a few mins
Cook | 8 mins
Serves | 4
Mindfulness Factors | quick & easy | 5 ingredients or packets | 10 minute meal | plant-based | vegan | dairy-free | budget-friendly
INGREDIENTS
⁃ 300g pasta (I used @pastamorelli durum wheat semolina and wheat germ Strozzapreti pasta)
⁃ 300g closed cup mushrooms, thickly sliced (around 3 slices per mushroom)
⁃ 2tbsp extra virgin olive oil
⁃ 3tbsp vegan cream cheese
⁃ 75g vegan feta, crumbled
METHOD
Bring a pan of salted water to the boil then add the pasta. Cook according to packet instructions (around 8 mins for ‘al dente’)
While the pasta cooks, heat the oil in a large skillet over medium heat and fry the mushrooms for 3 mins each side, until nicely golden
Drain the pasta retaining 2tbsp of pasta water. Add the cream cheese, pasta water and seasoning to the pan and heat on low until the cheese has melted and is well combined, stir in the pasta to coat. Portion into serving bowls and top with the mushrooms and a sprinkling of feta. Absolutely delicious – enjoy x
PS. peas pair well with mushrooms so consider adding them for more depth of flavour (around 300g for this recipe)
PPS. thank you to the lovely people at @thesecretsanctumshop for organising everything
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