This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Vegetable Protein Pasta with Mushrooms
All the flavour of the mushrooms and the freshness of the basil in a creamy and delicious pasta recipe which can be prepared with milk or water in just 11 minutes.
Ingredients: Pasta (wheat), textured pea protein, onion, mushroom, boletus, pumpkin, basil, garlic, black pepper… and nothing else.
Allergens: May contain traces of sesame seeds, mustard, hazelnuts, celery, peanuts, soya, sulphites and egg. Contain gluten.
In this tray you will take:
And nothing else!
Cooking instructions :
1.
In a saucepan of around 26cm diameter add and heat two tablespoons of olive oil.
2.
Pour the content of the tray into the saucepan and stir it.
3.
Add 750ml of milk (or replace half of the milk with broth) and a teaspoon of salt (6g) or to taste.
4.
Once it starts boiling, cook it 11 minutes with medium heat without covering the saucepan. Stir it from time to time.
A tip:
When choosing a vegetable milk, it is important that it has no added sugar. The one that best suits us is almond milk, followed by oat milk.
A Trevijano touch
The touch we like is to serve it with a sautéed garlic, parsley and fresh seasonal mushrooms. Tell us what yours is #Trevijano