Description
Angel hair pasta in a rich, slightly creamy red wine marinara sauce with mushrooms.
Ingredients
- 1 tbsp olive oil
- 1 1/2 cups finely chopped mushrooms
- 1 clove garlic, minced
- 1 1/4 cups marinara sauce
- 1/3 cup red wine
- 1Â bay leaf (optional)
- salt and pepper to taste
- 1/2 cup vegan cheese shreds
- handful of fresh basil, shredded or a pinch of dried basil
- 2 servings angel hair pasta (approx 160 g)
- vegan parmesan cheese, optional for garnish
- pinch of chilli flakes, optional for garnish
Instructions
- In a large pot on high heat, boil the pasta according to package directions. Just before draining, set aside 1/2 cup of pasta water for later. Drain and set aside.
- Meanwhile, in a medium pot or large frying pan over medium-high heat, add oil, mushrooms and garlic and cook for about 5 minutes until the mushrooms are browned.
- Add the marinara sauce, red wine, pasta water, bay leaf, basil and a sprinkle of salt and pepper. Cover and bring to a simmer over medium heat for 10 minutes, stirring occasionally to make sure it doesn’t stick. Remove the bay leaf just before the next step.
- Add the vegan cheese and stir until melted. Add the cooked pasta and toss to combine. Serve with vegan parmesan cheese, fresh (or a pinch of dried) basil and chilli flakes (if using).
Notes
- Depending on your location, many wines are actually not vegan. Non-vegan (animal-based) ingredients are frequently used in the fining process, so make sure to check if the red wine you are buying is made with vegan fining agents. You can check by researching the names of the brands. Barnivore is a great resource.
- Prep Time: 5 minutes
- Cook Time: 15 minutes