Feast Norfolk Magazine
by Sara Matthews
www.sarabynature.com
Recipe published in Feast, Issue 30 – October 2018
Serves Four
INGREDIENTS
100g of frozen peas
zest of 1 lemon
For the sauce
300g carton of silken tofu, drained
1 large onion, chopped
3 cloves of garlic, crushed
11/2tbsp of dried nutritional yeast
3/4 tsp of black salt (Kala Namak powder) – this salt gives the eggy flavour but if you do not have this the recipe works well without
good grind of black pepper
For the mushrooms
1tbsp of tamari (gluten free soya sauce)
1tbsp of liquid smoke
1tbsp of maple syrup
1tsp of smoked paprika
100g of mushrooms, sliced
Method
Mix and combine all the mushroom ingredients together, apart from the mushrooms! Then add the mushrooms, stir to coat them all and leave to marinate for 30 minutes
In a large pan on a medium heat, add the marinated mushrooms, reserving the juice, and sauté. As the liquid disappears, add more of the marinade until it has all been used up and the mushrooms are cooked. The mushrooms will release liquid at first, but this will soon cook off. Once cooked, transfer to a plate and keep for serving
In a large pan, cook the pasta according to the packet instructions, drain, rinse and set aside
While the pasta is cooking, sauté the onion and garlic for the sauce in a large pan until the onion turns translucent (about 5 minutes). Once cooked, add this to a food processor along with the other sauce ingredients. Blend until you have a smooth sauce. Transfer this to a
pan and heat through on a medium heat, add the frozen peas. Cook
for 5 minutes. Then add the pasta and gently stir to coat and combine all the ingredients
Serve, topped with some of the mushrooms and a little lemon zest
If you have it, top with vegan Parmesan cheese
