If you find that pasta al funghi is a bit too rich and want something that is lighter, you may find this recipe just nice and healthy. This recipe calls for no dairy products and make it suitable for vegan.
Preparation: 5 mins, Cooking time: 20 mins
Ingredients (serves 2)
° 100g angel hair pasta
° 150g cardoncello mushroom/king oyster mushrooms, thinly sliced
° 3 fresh shiitake mushrooms, thinly sliced
° 1 thin slices of ginger or 1 clove garlic, finely chopped
° 1 tablespoon dairy free margarine
° 1 tablespoon cooking rice wine (optional)
° 250ml unsweetened soy milk
° 1 tablespoon cornflour, mixed with 2 tablespoons water
° salt and pepper, to taste
1. Cook angel hair pasta according to packet instructions and set aside.
2. Heat the margarine in a wok or frying pan over low or medium heat. Stir fry the ginger or garlic until for less than 1 minute. Add the mushrooms, sprinkle 1 tablespoon cooking rice wine and stir fry for 2 minutes.
3. Stir in the soy milk and bring to a boil. Thicken the sauce with cornflour mixture. Add the angel hair or pasta, season with salt, pepper and toss evenly.
4. Transfer to individual serving dish and serve immediately.