It’s mushroom season again! There is nothing comparable to a delicious plate of pasta with fresh mushrooms from the market. The other day when I was grocery shopping, I spotted those cute-looking shiitake mushrooms and could not resist! These vegan penne with tahini mushroom sauce are foolproof, easy and only take half an hour to prepare. I’ve noticed lately that cooking vegan food can take a lot of time and during the busy week days, I just don’t have the patience nore the energy to spend too mush time in the kitchen. When preparing my meal planning for the week to come, I’m very careful to pick simple and quick recipes and add one or two more sophisticated ones, but that’s about it!
Serving: 4 people
Timing: 30 minutes
– 400g penne
– 200g shiitake mushrooms
– 200g white button mushrooms
– 1 cup fresh parsley, chopped
– 4 cloves of garlic, minced
– 1 tbsp. soy sauce
– 2 tbsp. tahini sauce
– olive oil
– salt & pepper
Bring water to a boil in a large saucepan. Add salt. Cook the penne for 9-10 minutes (or check packaging instructions).
Heat 3 tbsp. olive oil in a skillet. Brown the garlic for 2 minutes over medium heat.
Wash the mushrooms, remove the stem and chop them finely.
Add the mushrooms in the skillet with the garlic. Let cook for 5-7 minutes over medium heat.
Pour the soy and tahini sauce while stirring continuously. If the tahini sauce doesn’t melt easily, add a few tbsp. water and keep stirring with a wooden spoon. Let cook for another 2-3 minutes.
Combine all the ingredients together in the saucepan you previously used to cook the pasta!