Vegan Pasta with Mushroom Carrot Sauce
A healthy, vegan, asian fusion pasta meal with wild and savory mushroom-carrot sauce
Servings: 2
Equipment
- Frying pan
- Pot
Ingredients
- 2 cup mushroom slices
- 1 cup carrot coins
- 2 cloves garlic minced
- 2 slices ginger
- 4 oz rotini pasta
- 2 tbsp peanut oil or other cooking oil
- 1 tbsp soy sauce
- 1/4 cup vegan beef stock
- 1 tsp onion powder
- 1 tsp cumin powder
- 1 tsp flour
- chopped cilantrol
- salt to taste
Instructions
- Dissolve ¼ of the stock cube in hot water
- In a saute pan, heat up the pan over high heat
- When the pan is hot, add two tbsp of peanut oil to the pan over medium heat
- Saute the garlic and ginger
- When you can smell the aroma of the garlic and ginger, add onion powder and cumin powder
- Saute the mushrooms until browned
- Put the carrots in and stir fry with the mushrooms for about 4 minutes
- In the meanwhile, boil hot water and cook the rotini pasta until it’s done. It takes about 9 minutes
- When the carrots start to be softened, pour in the stock and slowly simmer over medium heat
- Add soy sauce to the pan
- Mix the flour with the sauce well to thicken it
- Salt to taste, and remove the pan from heat
- Drain the pasta when it’s done and serve in pasta bowls
- Plate the Mushroom and carrot sauce on the side, and garnish with cilantro