Recipe By: @subz_foodie
In a pan on medium height heat, heat 1/2 tbsp of olive oil.
Add 2 cloves of minced garlic and 1/2 sliced red onion and fry until fragrant.
Then add 150g of sliced mushrooms and 1 tsp San Elk Vegetable Stock Powder and fry until cooked.
In a blender, place this mushroom mixture, 1/4 cup nutritional yeast, 1/4 cup cashews, 2-3 handful of baby spinach and 3/4 cup soy milk and blend until nice and creamy.
In a pan on medium height heat, heat 1/2 tbsp of olive oil. Add 1 clove of minced garlic and 1 sliced red onion and fry until fragrant.
Then add 2 sliced carrots, 200g sliced mushrooms and 1 tsp San Elk Vegetable Stock Powder and cook until the carrots are tender.
Add the creamy mushroom sauce that you just blended and allow the sauce to bubble.
Then stir in 2-3 handful baby spinach and 1/3 cup fresh parsley.
Turn off the heat.
Cook pasta or zoodles enough for 4 people.
Stir in the pasta or zoodles into the sauce. If you find your pasta sauce too thick, add some soy milk.
Serve with some extra nutritional yeast and enjoy
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