I’m feeling a little cultural today, so therefore you’ve got the Italian name for this dish. I haven’t been back for a couple of years now, but it’s certainly getting near the time, I want to head over there again! I’m thinking it won’t happen for a little while yet, as I’m saving for a house. So, maybe next year!

As for this dish, it’s a take on a creamy pasta using a little cream fraiche but mainly water and a little flour to thicken the sauce. So it’s a little lighter on the calories then your normal cream varieties but it certainly doesn’t lack the taste.

Just one recommendation with this one, definitely use a penne or a shell type pasta to ensure you grab the sauce and flavours with every mouthful. Spaghetti or fettucine won’t do with this one!

To veganize this dish:

• subsitute the cream fraiche with Tofutti cream cheese, soy cream and a little vinegar for the sourness or leave out altogether

Serves:

• Two BIG serves

Ingredients:

• 250 grams swiss brown mushrooms, sliced
• 1 tsp onion powder
• 250 grams penne, boiled, cooled and put aside
• 2 tbs nutritional yeast
• 2 tsp garlic mince
• 3 tsp water
• 1 tsp olive oil
• chives
• 1 tsp creme fraiche
• pinch salt
• cracked pepper
• 1 tsp SR flour, mixed with some water

Instructions:

1. In a pan add the olive oil and garlic, warming the garlic through.
2. Drop in the mushrooms and add the water (or add more olive oil if you aren’t worried about the calories).
3. Mix through the spices, herbs and nutritional yeast into the mushroom mixture and simmer for a couple of minutes.
4. Season the mixture, before adding the flour mixture to thicken the sauce.
5. Stir until the sauce begins to thicken and pour the cooked penne through.
6. Near the end melt and mix thoroughly the creme fraiche in, stirring throughly.
7. Finely cut the chives and gently stir through before serving.
8. Serve with a dollop of cream fraiche or vegan sour cream on top.