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- 180g of vegan pasta
- 80g of baby spinach
- 120g of stone mushrooms
- 2 garlic cloves
- 1.5 tablespoon of olive oil
- 200g of Sojade La Fraîche (1 jar)
- 2 tablespoons of yeast flakes
- 1 teaspoon of hot mustard
- 2 teaspoons of soya sauce or tamari
- 1/2 organic lemon
- Salt & pepper
- sprinkled Provence herbs (optionnal)
Preparation steps
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Cook the pasta in plenty of salted water, according to the instructions on the pack, until al dente.
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Meanwhile, rinse the baby spinach and shake dry. Clean and slice the mushrooms. Peel the garlic.
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Heat the olive oil in a pan. Squeeze in the garlic and fry briefly. Add the mushrooms and simmer for 2-3 minutes. Stir in the Sojade La Fraîche and pour in100-120ml of pasta water.
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Stir the yeast flakes into the sauce and season with mustard, salt, pepper and the zests of half of an organic lemon and 1 teaspoon of lemon juice.
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Fold in the spinach, let it collapse briefly, season the sauce with salt and add water if desired.
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Mix the pasta with the creamy sauce and serve on plates, garnished with Provence herbs.