Swiss chard & chanterelles in a luscious vegan cream sauce on a big serving of pasta. Need I say more? By the way, the sauce is oil-free, soy-free and gluten-free - and extremely simple and delicious.
I have to admit, pasta only seldomy lands on my plate. And when the rare case occurs and I just add tomato sauce from a jar, vegetables from the freezer and maybe a few chickpeas. I just like it simple. May boyfriend, however, is totally into creamy sauces, like carbonara. So this recipe is dedicate to him.
What I like about this recipe is that it's quite simple to make and only requires arond 10 ingredients. And of course it's super delicious! You just need some patience.
Cleaning the chanterelles can take a while, so if your partner asks you whether you need help cooking - make him or her do the mushroom brushing. Then you can lay back 'cause the rest is a breeze.
The vegan cream sauce is - as you may have expected - made with cashews. It's rich, hearty and works so well with the chanterelles. Chanterelles in vegan cream sauce on pasta is already a pretty decent meal but adding a few vegetables doesn't hurt, right. Leafy green vegetables work best in this recipe so I went with chard.
There is nothing more to add - except for a good squeeze of lemon juice, freshly ground black pepper and fresh basil. As far as the coice of pasta goes, I would suggest reginette, ribbon noodles or spaghetti. Enjoy!
I hope you’ll give this pasta recipe with swiss chard & chanterelles in a luscious vegan cream sauce a try. If you do, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Recipe
Noodles with Chard & Chanterelles in Vegan Cream Sauce
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: dinner, lunch
Description
Swiss chard & chanterelles in a luscious vegan cream sauce on a big serving of pasta. Need I say more? By the way, the sauce is oil-free, soy-free and gluten-free - and extremely simple and delicious.
Ingredients
- ¾ cup cashews ((100 g))
- 1 date
- ¼ tsp salt
- 7 oz chanterelles ((200 g))
- 1 onion
- 2 garlic cloves
- 4 swiss chard leaves
- 8-9 oz reginette, ribbon noodles or spaghetti
- fresh lemon juice
- fresh basil
- black pepper
Instructions
- Prepare the pasta according to packge instructions.
- Drain the soaked cashews and blend with 1 cup of water, the date and ¼ teaspoon salt.
- Clean the chanterelles with a soft brush or a moistened cloth. Chiffonate the chard or cut into fine strips. Halve the onions and cut into thin slices or rings. Finely chop the garlic cloves.
- Sauté the onions and garlic in a large pan in a little water for 3-4 minutes. Add the chard, chanterelles and a pinch of salt and cook for about 4-5 minutes.
- Add the cream sauce and bring to the boil until the sauce thickens. Season with fresh lemon juice, salt and pepper.
- Serve the pasta with the mushroom-mangold sauce and garnish with basil.
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