The perfect comfort food, a creamy dish that not only tastes super good but that is also super easy to make. Vegan and gluten-free.

  • 2tbsp of gluten free cornstarch
  • 1tbsp of dijon mustard
  • 500 ml of sugar-free soy drink
  • 30 g of nutritional yeast
  • 1 clove of garlic
  • 200 g of brown shimeji mushrooms
  • 2tbsp of olive oil
  • 200 g of gluten-free fusilli
  • Salt to taste
  • Black pepper to taste
  • Nutmeg to taste
  • sprouts or chopped parsley for garnish (optional)

  1. Cook the pasta according to the instructions on the package.
  2. In a large pot or frying pan, lightly sauté the previously chopped garlic with the olive oil. Add the mushrooms and cook for about 5 minutes.
  3. In a bowl, dilute the cornstarch in the vegetable drink, and add the mushrooms.
  4. Stir until thickened.
  5. Remove from heat and season with salt, pepper and nutmeg. Add nutritional yeast and mustard and mix well.
  6. Add the cooked and drained pasta to the sauce and serve it still hot!
  7. Garnish with sprouts or a little chopped parsley!

Tip: You can replace shimeji mushrooms for shitake or others, which will still be delicious!

Recipe and images by the author Ana Ferreira from Versão Verde blog