Creamy mushroom and courgette pasta ribbons

Very quick and easy-to-make vegan pasta recipe, that will impress everyone. Perfect for a family night, dinner party or any other occasion that you can think of!

It doesn't have loads of ingredients or fancy herbs and spices either, so you will be able to buy everything in your local shop.

Chestnut mushrooms, spinach and courgettes give this dish a unique flavour, and creamy base adds some cosiness to it. Finished with basil and black pepper to make it extra delicious.

Enjoy! 🍝🌿

you will need:
(makes 4 large portions)

✔️ a bag of pasta ribbons (I bought these colourful ones in TK Maxx food section)
✔️ 4 tbsp of vegan butter
✔️ some fresh parsley
✔️ 1 red onion
✔️ 500g of chestnut mushrooms
✔️ 4 medium size courgettes
✔️ 250g of baby spinach
✔️ 250ml single soya cream (I always use Alpro brand)
✔️ a bunch of basil
✔️  black pepper
✔️  white pepper
✔️  pink sea salt
✔️  some olive oil
🧀  grated vegan cheese (optional)

the recipe

1. 

2. 

3. 

1. start with the onion: peel and finely chop one large red onion and fry it in some vegan butter with some parsley. Leave it to simmer on a lowest setting for about 5 minutes.
2. ​meanwhile, wash and chop all chestnut mushrooms, then put them into the frying pan together with pink sea salt. Leave to cook for further 10 minutes (lowest setting) and add the soy cream.
3. chop the courgettes and combine them into the mushroom pan. Mix in spinach, basil, black and white pepper and leave to simmer.
4. while the sauce is being kept warm in a frying pan - cook pasta ribbons. They normally take couple minutes longer than penne or fusilli. When the pasta is cooked to your preference, finish by sprinkling some cracked sea salt and pouring over some olive oil.
5. Serve and enjoy!

Thanks for reading! ❤️

with love,
Viktorija xxx