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 grocery shopping, I spotted those cute-looking shiitake mushrooms and could not resist! These vegan penne with tahini mushroom sauce is foolproof, easy and only takes 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 mix simple and quick recipes with one or two more sophisticated ones but that’s it.
Serving: 4 people
Timing: 30 minutes
– 400g penne
– 200g shiitake mushrooms
– white button mushrooms
– 1 cup fresh parsley, chopped
– 4 cloves of garlic, minced
– 1 tbs soya sauce
– 2 tbs 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 soupspoons of olive oil in a skillet. Brown the garlic for 2 minutes over medium heat.
Wash the mushrooms, remove the stem and slice them finely.
Pour the mushrooms into the skillet with the garlic. Let cook for 5-7 minutes over medium heat.
Add the soya and tahini sauce while stirring continuously. If the tahini sauce doesn’t melt easily, add a few table spoons of water and keep stirring with a wooden spoon. Let cook for another 2-3 minutes.
In the saucepan you previously used, combine all the ingredients together.