Monday, 14 July 2014

Vegan Creamy Pasta.

One of the things I never thought I'd be able to recreate, when I first became vegan, was a creamy pasta.

But through a bit of trial and error, I have come up with this moreish pasta dish.

Very simple to make and it pleases everyone, meat eaters alike. 

I use Alpro single cream in this dish, as I state below, you can use milk as an alternative but be warned that it will take longer to cook and the flavour will not be as rich. 

I also use Angel Food's Bellissimo Parmesan. I love this stuff so much, a great addition to any meal. 

  • 4 cloves of garlic
  • Half a medium onion
  • 4-5 meduim size button mushrooms
  • Vege stock
  • 1 carton of Alpro single soy cream (or 400ml of soy milk, this will be needed to cook longer) 
  • 1-2 teaspoons of paprika 
  • As much vegan parmesan as you fancy
  • 1teaspoon Oregano 
  • Knob of dairy free margarine.


  1. Saute onion, garlic and mushrooms. 
  2. Add a cup of vege stock and cook for a min
  3. slowly add the cream or milk, stirring constantly.
  4. Let warm though for 3-4 mins.
  5. Add the paprika, you can add more of less to taste.
  6. get your hands on some Angel foods Parmesan and go crazy.
  7. stir it all though, then add oregano.
  8. Cook until hot but do not let over boil. 
  9. Take from heat and stir though a knob of margarine to thicken.
  10. Mix pasta though and serve.
  11. Spinach makes a great addition to this meal too.

If you love this recipe as much as me or want to let me know how I can improve it, let me know, I'd love to hear any feedback!!

Au revoir my lovelies

Rachael xxx

No comments:

Post a Comment