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< Our recipes



Spinach and mushrooms pasta


  • 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.

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