Pappardelle with Mushroom Sauce

Vegan pasta for two

Fry in oil until glassy

• 2 bannana shallots thinly choppeed
• 2 cloves garlic minced
• bunch thyme
• bunch sage

add

• 1 brown button mushrooms finely chopped (1 box) fry until all liquid has evaporated and mushrooms are brown
• add 1 Tbsp white miso and fry in oil

deglaze with

• 1/8 cup soy sauce
• 1/8 cup dry sherry

add 1 pinch cayenne pepper.

Cook until reduced.

Remove sage and thyme.

Blend with 100ml oat or soy cream.

Serve with parpadelle (add some cooking water to the pasta).

Sprinkle on top:

• 2 Tbsp nutritional yeast
• 1/2 tsp salt
• 1 Tbsp fresh thyme

fried in oil until crunchy.