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Double Mushroom Vegan Ravioli Delight
If you love mushrooms, then this recipe is for you! Using our delicious Vegan Roasted Mushroom Ravioli.
400g Pasta Vera Roasted Mushroom Ravioli
2 tbsp olive oil
200-300 grams mushrooms (sliced)
1 onion finely chopped
2-3 cloves of garlic crushed
2 tbsp soy sauce
2 tsp fresh or dried or thyme
1/2 cup vegetable stock
1/4 cup white wine (optional)
½ cup soy cream (We used Alpro Soy Cream)
2 tsp yellow mustard
ground black pepper
chopped parsley to serve
Heat olive oil in a large frying pan over medium heat.
Add chopped onion and minced garlic. Sauté until onion is translucent, about 4-5 minutes.
Stir in sliced mushrooms and cook until they start to brown.
If using wine, pour it into the pan to deglaze and let it simmer for a couple of minutes until most of the liquid evaporates.
Add soy sauce, vegetable stock, Dijon mustard, and thyme to the pan. Stir to combine, and let it simmer for about 10-12 minutes until the sauce thickens.
Gently mix in the soy cream and let it simmer for an additional 2-3 minutes until heated through.
While the sauce simmers, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
Combine the cooked pasta with the creamy mushroom sauce in the frying pan. Heat through until the pasta is coated with the sauce.
Season with salt and pepper to taste, and garnish with fresh parsley if desired.
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