Mushroom Pasta

Today I wanted something simple for lunch and after doing the rounds of some of my favourite vegan bloggers I came across Maple Spice's recipe for Mushroom Pasta. Her photographs wanted me to cook and eat it straight away. I just wish she had been in my kitchen making it for me herself! I still feel pretty lousy and having my own personal chef would have been perfect, but no such luck!

After checking my cupboards for the ingredients, I soon realised that to make her recipe would have been impossible, I had no soy, rice, coconut or almond milk! But what I did find lurking in my cupboards was a packet of vegan cheese sauce powder,which I bought when I first tried veganism 3 years ago! 

My mind was set on mushroom pasta, so I boiled up some wholewheat pasta and made up some cheese sauce according to the instructions on the packet, which just required water. But I also added garlic granules, nutritional yeast and parsley to the sauce, as per Maple Spice recipe. I also added some garlic puree to the sauce too for that extra garlicky loveliness.  Meanwhile I fried 2 field mushrooms in a little vitalite and once cooked added some cooked frozen peas. Once the pasta was cooked I added to the mushrooms and poured over the cheese sauce. The cheese sauce was extremely thick (even though I added the recommended amount of water) so I also added about half of the pasta water to loosen everything up. 

The verdict: it wasn't the greatest cheese sauce in the world but the added parsley and garlic made it edible! As soon as I've been shopping I will try the recipe of Maple Spice, because it does look so tasty.