Vegetable Protein Pasta with Mushrooms
All the taste of mushrooms and boletus and the freshness of basil in a delicious, creamy pasta dish that can be made with milk, vegetable drink or water in 11 minutes.
A quick, tasty and healthy recipe with 21 grams of vegetable protein per serving. Ideal as a main course.
Ingredients: Pasta (wheat), textured pea protein, onion, mushroom, porcini, 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
