The vegan interpretation

Pappardelle Ai Funghi

Our turn on one of our favourite Italian dishes, pasta with Mushrooms. We recommend to serve it with broad, flat pasta like Pappardelle or Tagliatelle. The broad surface allows our chunky sauce to hold onto. The use of plant cream is an easy way to veganise many beloved creamy dishes.


The ingredients

Serves 2


Creamy sauce


If your chosen pasta has a very short cooking time, for example using fresh one, you should start to prepare the sauce as well before starting to cook the pasta.

The Pasta

First bring the salted water to a boil. Let the pasta cook according to the timing provided on the packaging. Keep checking to not miss the perfect point of them being “al dente”. This means the noodles are cooked, but still firm to the bite and not too soft. Keep some of the pasta water.

The Sauce

While cooking the pasta prepare the sauce.

Wrapping up

For authentic italian styled pasta you want to add the pasta to the finished sauce and mix everything in the sauce pan before arranging it on a warm plate.

Add parsley for garnish.

The result

Choosing the ingredients

The taste of the oat cream goes very well with the mushrooms but other plant based creams would work just as good.

Here the nutrient facts, what have we won by veganising that dish.

Leaving off the dairy cream in the dish no hormones, no puss and no antibiotics in your body. Without the probably pasteurised cow’s milk you absorb more calcium than in the non vegan dish. The acidic acting cow milk depletes calcium from your bones. Research the myth about milk being one of the best calcium sources if that is new to you.


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