Sometimes I like to eat a vegan dish, just because I believe we eat too much animal products. Did you knew that a few hundred years ago, it was required by the church to eat vegan for 3 months a year? This was part of the believe to clean your body, and to create a higher appreciation for all the animal products.
Nowadays we consume a lot of animal products. Don’t get me wrong, I love steak and cheese! But I do believe that the level of consumption is too high. To support sustainability and a healthier world, I love to eat vegetarian and vegan! And with these type of dishes, you really won’t miss any animal products!
Vegan Chestnut Pasta & Creamy Mushroom Sauce
- Cooking pan
- Frying Pan
- Frying Pan
- Blender // Food Processor
- Rolling Pin
Vegan Chestnut Pasta
- 200 gram Flour
- 80 gram Chestnut Flour
- 2 tbsp Olive Oil
- 140 ml Water
Creamy Mushroom Sauce
- 1 Shallot
- 2 tbsp Olive Oil
- 150 gram Chestnut Mushrooms
- 1 Bay Leaf
- 2 tbsp Madeira
- 200 ml Mushroom Stock
- 100 ml White Wine
- 100 ml Cream plant-based
- 250 gram Chestnut Mushrooms
- Spring Onions
- Freshly crushed Black Pepper
Making the Pasta
- Let's start with the pasta! Mix all the ingredients, salt & some pepper into a smooth dough ball. Knead this for 10 minutes or until the dough feels very soft.
- Wrap the pasta dough in Bee's Wrap or in some foil, and let it rest in the refrigerator for at least one hour.
The Mushroom Sauce
- Clean and cut all mushrooms (400gram) into quarters. Cut the shallot in small cubes and the spring onion into strips.
- Heat the olive oil in the frying pan. Once warm, you can add the shallot and the mushrooms. Bake these until brown and cooked.
- Time to separate the mushrooms for the sauce and the decoration! Take half of the baked mushroom/shallot mixture and keep this on the side in a bowl. Just before serving, we'll bake this shortly.
- Add the white wine, madeira, bay leaf and mushroom stock to the frying pan, in which you still have half of the baked mushroom mix. Bring this to a boil and let it cook for at least 15 minutes.
- Add a large amount of water and 1 tablespoon of salt to your cooking pan. Bring this to a boil!
Shaping the pasta
- Take the pasta dough from the refrigerator so it can adjust to room temperature. Slightly flour the kitchen counter and cut the pasta dough in two pieces. Take half of the pasta and roll it out to a thickness of 0.12 inches.
- Use a pasta cutter wheel to cut long strips of dough. Note: I normally create long strips of dough, however you can create any shape of course!
- Repeat the rolling and cutting until all your dough is shaped into pasta.
Time to finish the dish
- Remove the bay leaf from the mushroom sauce, and pour the sauce into a blender. Add the cream and blend until smooth.
- Heat the mushrooms/shallot mixture in frying pan one, and the mushroom sauce in frying pan 2.
- Once the water is cooking, you can add the pasta. The pasta is ready when it floats on top of the water (this will probably take about 2 minutes).
- Drain the pasta, and add it to the mushroom sauce. Heat shortly until the pasta is coated with the sauce.
- Serve the pasta with the baked mushrooms, freshly crushed black pepper & spring onions!