Entrée
Creamy Garlic Mushroom Pasta Nests
![cooktime]()
Cooking time20 min![preptime]()
Prep time30 min![servings]()
ServingsPortions 4
FOR THE PASTA:
- 1 pack Violife Original Creamy
- 100 g Violife Parmesan Style Wedge, grated
- 500 g mushrooms of your choice roughly sliced
- 300 g fresh spinach
- 500 g whole wheat spaghetti
- 1 tsp red pepper flakes
FOR THE MARINADE:
- 2 tbsp olive oil
- 100 g hoisin sauce
- 2 tbsp sesame oil
- 1 tbsp garlic chili paste
- 2 tbsp black and white sesame seeds
- 1 tsp harissa paste
FOR THE BREADCRUMBS:
- 1 tbsp vegan butter
- 1/2 cup panko breadcrumbs
- 1 tbsp fresh rosemary
- 1 tsp dried garlic
- For the marinade combine all ingredients and whisk together. Set aside.
- For the crispy breadcrumbs, heat the vegan butter in a frying pan, add the breadcrumbs, rosemary and garlic and sauté for 3-5 mins until golden. Remove from heat and set aside.
- For the pasta sauté the mushrooms in 2 tbsp olive oil for 5-7 mins until golden. Add the spinach for a further 2-3 mins and pour over the chili marinade. Add the Violife Creamy and whisk until creamy.
- Meanwhile boil pasta according to instructions. Sieve and keep ½ cup of water, adding it to the pasta sauce. Whisk constantly until combined.
- Use tongs to make small nests with the pasta, place on a plate and pour the creamy mushroom sauce on top. Alternatively, you can add the pasta straight to the creamy sauce and then serve.
- Sprinkle with breadcrumbs, red pepper flakes and grated Violife Parmesan Style wedge.
