Vegan Garlic Cream Sauce Pasta- Oil-Free, Wheat-Free
Mushroom Medley Pasta
Sauce:
1 1/4 cups raw cashews (soaked for min. 2 hours and drained)
2 cups water
2 cloves garlic
2 tsp salt OR to your taste
Pepper to taste
*You may adjust thickness by adding water as necessary.
Mushrooms:
12 oz sliced mushrooms (I used portobello, button, and shitake)
2 tsp garlic granules
1 tsp onion granules
1 tsp dried parsley
1 tsp paprika
Salt and pepper to taste
1 box of chickpea OR lentil pasta (approx. 270g)
Almond “breadcrumbs” (See my Shorts)
Fresh Italian parsley for garnish
Combine sauce ingredients in a high speed blender and blend until smooth. Adjust thickness as necessary. Sauce will thicken when heated.
In a pan add a little water and sauté mushrooms on high. Add seasonings.
Boil pasta according to package.
Add sauce to pan and heat just until it bubbles. Add noodles and mix. Add noodles to plate and top with mushrooms, parsley, and almond crumbs.
Enjoy!
Ravioli in a Garlic Cream Sauce
Here I’ll show you how to spruce up a packet of store bought ravioli with this dreamy, creamy garlic sauce! Chris x
FULL RECIPE POST:
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Garlic Cream Sauce for Ravioli
Here I'll show you how to spruce up a packet of store bought ravioli with this dreamy, creamy garlic sauce! Chris x
Garlic Cream Sauce for Ravioli | Serves 3-4
FULL RECIPE POST:
INGREDIENTS
1lb / 500g Ravioli (see notes)
1 1/4 cups / 300ml Heavy/Double Cream, at room temp
1/3 cup / 80ml Chicken Stock
1/3 cup / 80ml Dry White Wine
1/3 cup / 30g freshly grated Parmesan, plus more to serve
2.5 tbsp Butter, preferably unsalted
1 small bulb of Garlic
1 heaped tbsp finely diced Fresh Parsley, plus extra to serve
1/8 - 1/4 tsp Ground Nutmeg
Salt & Black Pepper, to taste
Olive Oil, as needed
METHOD
Roast Garlic: Slice the tip off the garlic bulb to expose all the cloves. Drizzle with olive oil then wrap in foil and place in the oven at 180C/356F for 45-60mins, or until knife tender, golden brown and caramelized. Don't be tempted to whack up the temp, low and slow is the aim of the game. Leave for a few minutes to cool down, then peel away the outer layers. Squeeze out as much as you can, making sure the outer peel doesn't mix in. Sprinkle over a pinch of salt then mash with a fork to smooth out any lumpy parts.
Brown Butter (optional step - see notes): Melt 2.5 tbsp butter into a large pan over medium heat. It will begin to foam, just keep gently stirring until the butter starts turning from a lemony yellow to a light brown. After a few more mins the butter will turn a deeper brown colour and will release a nutty aroma. This is when your butter is properly browned. If at any point the nutty aroma smells more like burning, then simply reduce the heat. For speedy option just simply melt butter.
Sauce: Add roasted garlic to pan and stir to combine with the butter for 30 seconds. Pour in wine and simmer for 2-3mins to reduce by at least half (important or the sauce will be too sour). Pour in chicken stock and cream, then add parsley, nutmeg and a pinch of salt & pepper. Simmer for 5 or so mins until the sauce starts to thicken, then mix in parmesan. The sauce should be fairly thick by this point.
Ravioli: Cook ravioli in salted boiling water according to packet instruction. Use a slotted spoon to add the cooked ravioli to the sauce and stir to combine. The excess water will loosen up the sauce.
Serve: Plate up with extra parmesan/parsley (optional)
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Gordon's Pasta Guide | Gordon Ramsay
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GET THE COMPLETE PRINTABLE RECIPE HERE:
Learn how to make a delicious and extraordinary pasta sauce out of canned mushroom soup and staple pantry ingredients. This recipe makes a quick, rich, and comforting meal perfect for lunch or dinner.
Recipe notes:
Choice of meat – totally optional but use whatever you have–chicken breast, bacon, frozen shrimp, tuna, and ham.
Recommended dried herbs for pasta sauce: Italian seasoning, herbes de provence, dried parsley, dried basil, dried oregano, and anything that says pasta seasoning on the label.
Evaporated Milk - can be substituted with fresh milk or half and half, if available.
Butter – or any vegetable oil.
Vegetable add-ins (optional): You can add fresh or frozen broccoli or peas if available. Saute until partially cooked before adding the canned soup and milk. This also goes for fresh vegetables like asparagus and mushrooms.
If using shrimp (fresh or frozen) - Stir-fry in butter for 1 to 2 minutes until no longer pink. Remove from the pan and set aside. Add it back together with the pasta, after the sauce has simmered.
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