PASTA WITH SPINACH CREAM AND PORTOBELLO MUSHROOMS
Time of preparation: 20-40 min
250 g portobello mushrooms
5 handfuls of spinach
pinch of nutmeg
200 ml oat cream
1 packet of tofu of your choice
salt and pepper
Slice, water fry and season the mushrooms, and save for later. Thinly slice the leek and water fry it, add chopped spinach, nutmeg, and bay leaf. Fry until the spinach wilts. Add cream, season, then add everything to a blender (before blending, remove the bay leaf) and blend until smooth. Pour the batter in a bowl, add fried mushrooms and diced tofu. If the sauce is too thick, add more water, and season to taste.
Ingredients for pasta:
300 g pasta
handful of fresh cherry tomatoes
Cook pasta of your choice in a hot boiled water until it is al dente, drain and stir into the sauce. Taste and season a bit more. You need to be quick when you are making pasta, as it is still being cooked in the sauce, meaning you need to serve it right away. Add tomato halves and parmesan cheese.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.