Bethany's Vegan Kitchen

This is a really simple sauce that you can make with just dairy free cream cheese and unsweetened plant milk. Pretty much any cream cheese will work, most supermarkets (at least here in the UK) sell dairy free cream cheese so use your favourite. Make sure to use unsweetened plant milk, sweetened milk won’t work for this

Yield; Three servings (approx 400kcal per serving) Cook time; 15 minutes

You’ll need;

1. One tablespoon of dairy free margarine
2. Two cloves of garlic, minced
3. One small brown onion, minced
4. 300g/10.5oz white mushrooms, thinly sliced
5. Half a teaspoon of both dried parsley and tarragon
6. 100g/3.5oz cream cheese
7. 100ml unsweetened plant milk
8. One tablespoon of grated dairy free parmesan (optional)
9. Salt and black pepper to taste

Method;

• Add the margarine into a large frying pan over a medium heat. Once melted, pop in the garlic and cook for a couple of minutes
• Next add the onion and allow to cook for five minutes, stirring occasionally. Then add the mushrooms and allow to cook for another five minutes
• Then add the herbs, cream cheese, plant milk and parmesan (if using). Season to taste with salt and black pepper, cover with a lid and allow to cook for another five minutes. While you’re working on the sauce, cook the pasta as per the instructions on the packet. I allowed 75g (dry weight) of pasta per serving, but you can alter this to suit you
• Once the pasta is cooked, drain away the water and stir it through the sauce. I served this topped with a little more dairy free parmesan, but it’s great on its own too