Sol Foods

This creamy mushroom pasta only takes 20 minutes, but brings a whole lot of satisfaction!

We used two pots – one for the pasta, and one for the sauce

Topped with marinated garlic tofu, but feel free to add the protein of your choice!

Ingredients:

• 250g pasta 
• 250g double cream 
• 4 portobello mushrooms cooked with dash of sherry vinegar 
• 3 cloves garlic, chopped finely
• 50g chard or greens of choice 
• 10g fresh chopped parsley 
• 1 tb salt 
• 20g butter 
• 150g pasta water 
• 20g grated parmesan + extra on top 

Instructions:

In your first pot: cook the pasta -6-7 min with salted boiling water or as pasta instructions recommend

While the pasta is boiling, work on your sauce. In the second pan: 

Add olive oil , once pan and oil are hot, add chopped garlic and diced mushrooms then saute for 3-4 min. Add dash of sherry vinegar to the garlic and mushroom mixture.

• Cook for one more min until vinegar evaporated 
• Then add cream and pasta water
• Add your greens to cook
• Reduce the heat let simmer for approx 1 min
• Add pasta to sauce 
• Add butter to the mixture right at end heat off on pan 
• In the pan with the pasta and sauce add parmesan and parsley 

• You can save a bit of parmesan and parsley for later as well to add once the dish once plated

Voila dinner is served ✨

Let us know if you give this one a try!