Creamy Mushroom Pasta with Sunflower Seed Cream
the most amazing dairy-free creamy sauce mixed through long noodles of pasta tossed with tamari thyme mushrooms.
sunflower seeds are so underrated.
Possibly the cheapest seed out there but no one really uses them? In this recipe we would normally use cashews for the cream sauce but little did we know sunflower seeds are a lot more creamer and lighter too!
The ultimate comfort food for your winter weekend.
You HAVE to give this a go!
Sunflower Seed Cream:
1c sunflower seeds, soaked for 30mins
juice of 1/2 lemon
2 tsp nutritional yeast
1 garlic clove
1/4 tsp salt
4 cups mushrooms
1⁄2 shallot, finely dices
Couple sprigs of fresh thyme or rosemary Coconut oil
Good pinch Sea salt
Fresh parsley, finely chopped
1 packet noodles (we used Ceres Organics sorghum pasta)
In a blender, blend all of the sunflower seed cream ingredients until smooth.
Heat a pot of water and bring to boil. Add noodles and cook, refer to packet instructions.
In a pan heat the coconut oil. Add the shallots and sauté for a couple of minutes to soften. Then add the mushrooms, herbs, salt + pepper.
Once the mushrooms are cooked, mix through the sunflower seed cream and cook for a further 2-3 minutes to warm up the sauce. Take of the heat and stir through fresh parsley.
Serve with cooked pasta or on your favourite bread for a delicious breakfast!