ingredients ðŸŒŸ
250g penne
100g mushrooms
100g fresh baby spinach
4 tbsp oil
1x onion
200ml oat cream
50ml pasta water
1 tsp vegetable stock
1 tsp dried italian herbs
2 tsp cornstarch
1 tbsp soy sauce
3 tbsp vegan creme fraiche / vegan cream cheese

🌟 method ðŸŒŸ

  1. Cook the pasta according to the instructions on the packet. Make sure to save some pasta water for the sauce.

For the oat cream sauce:

  1. Finely chop the onion. Heat 2 tbsp oil in a saucepan and sauté the onion for 3 minutes.
  2. Deglaze with the oat cream. Add vegetable stock, Italian herbs, cornstarch and simmer for 10 minutes over medium heat.
  3. finally puree with a blender / blender – this makes it extra creamy.

Finish:

  1. wash and chop the mushrooms. Wash the baby spinach.
  2. Heat some oil in a pan. Fry the mushrooms for about 6 minutes.
  3. Then add the ready-made oat-cream sauce, add the baby spinach and wait briefly until it collapses.
  4. add the cooked penne, pasta water, 1 tbsp soy sauce and 3 tbsp vegan creme fraiche.
    Mix well and season with salt/pepper