Bring a taste of Italy to your kitchen with our delectable plant-based pasta featuring a medley of earthy mushrooms, vibrant broccoli, and nutrient-packed Cavolo Nero, all bathed in a luscious white wine sauce.
Details
Servings
2 servings
Prep time
5 minutes
Cooking time
20 minutes
Dietary
Plant-Based / Vegan
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Ingredients
250g Fresh Pasta (choose a plant-based variety)
200g Portobello Mushrooms
1 bunch Tenderstem Broccoli, trimmed
½ bunch Cavolo Nero (remove the hard stem)
1 Small Onion, finely chopped
2 cloves Garlic, minced
1 glass Dry White Wine
4 tablespoons Olive Oil
2 tablespoons Nutritional Yeast (optional, for a cheesy flavour)
2 cups of Vegetable Stock
Salt and Pepper to taste
Fresh Parsley for garnish
Method
- In a large sauce pan, heat olive oil over medium heat. Add the chopped onion and cook until softened.
- Add the sliced mushrooms, Cavolo Nero and minced garlic to the pan. Cook until the mushrooms are browned and tender.
- Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
- Add the Tenderstem broccoli and one ladle of vegetable stock. Cover and simmer until the broccoli is tender but still vibrant.
- Stir in nutritional yeast (if using) for added flavour. Season with salt and pepper to taste.
- Cook the pasta according to package instructions. Toss everything together until well coated. Add a ladle of the pasta cooking water if the pasta looks dry.
- Serve and garnish with fresh parsley and a drizzle of extra virgin olive oil.