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Vegan patties with pasta and mushroom-pepper sauce

Name: Vegan patties with pasta and mushroom-pepper sauce
Prep time: 30 min
Cook time: 15 min
Yield: 2
Ingredients: 250 g Whole grain spelt pasta; 1 Pck. Vegan "meatballs"; 1 Onions, diced; 500 g Mushrooms, sliced; 150 ml Vegetable broth; 200 ml Vegan cream; 1 Tsp. Pepper; 1 Tsp. Mustard; 1 bunch Parsley, chopped; 1 Red onion; 1 tbsp. Vinegar; 250 ml Water

Easy 19 December 2024

Preparation time

30 min

Cooking time

15 min

Make veganuary even tastier with some vegan comfort food: creamy pepper and mushroom sauce meets hearty whole grain pasta — full flavour without compromise!

Ingredients for

250 g	Whole grain spelt pasta
1 Pck.	Vegan "meatballs"
1	Onions, diced
500 g	Mushrooms, sliced
150 ml	Vegetable broth
200 ml	Vegan cream
1 Tsp.	Pepper
1 Tsp.	Mustard
1 bunch	Parsley, chopped
1	Red onion
1 tbsp.	Vinegar
250 ml	Water

Step 1/6
Prepare the vegan meatballs according to the instructions on the packet and keep them warm.
Step 2/6
Cook the pasta. To make the topping, slice the red onion into thin rings. Place the onion rings in a bowl, pour boiling water on them and add the vinegar. Leave for about 5–10 minutes, then drain the liquid.
Step 3/6
Slice the mushrooms and finely chop the onion. Fry a few mushroom slices (about a handful) in a pan without oil until golden brown, add a little oil and fry for another minute. Set aside.
Step 4/6
Sauté the onions until translucent, then add the mushrooms and fry until golden brown.
Step 5/6
Add the vegetable stock and let it boil down slightly. Then stir in the vegan cream and add the pepper and mustard. Fold in half of the chopped parsley.
Step 6/6
Arrange the vegan meatballs on plates along with the pasta and the mushroom cream sauce. Garnish with the remaining parsley, the reserved mushrooms and the pickled onions.