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🍝 Vegan spaghetti with creamy pea and mushroom sauce

691 kcal · 30 min · 4 servings

Vegan spaghetti with creamy pea and mushroom sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the onion in half and peel it. Dice it into fine cubes.
  2. 2. Clean the mushrooms with a kitchen towel and cut them in half.
  3. 3. Wash the lemon under hot water. Grate about one teaspoon of zest and squeeze the juice from the halved lemon.
  4. 4. Wash the parsley and shake it dry. Pluck the leaves from the stems and chop them coarsely.
  5. 5. Bring five liters of salted water to a boil in a pot.
  6. 6. Cook the spaghetti in it for nine minutes until al dente.
  7. 7. Pour the pasta into a colander and let it drain.
  8. 8. Heat two tablespoons of margarine in a frying pan over medium heat.
  9. 9. Toast four tablespoons of breadcrumbs in it for about three minutes until golden brown.
  10. 10. Salt the crumbs and mix them with the lemon zest and parsley.
  11. 11. Place the mixture on a plate and set it aside.
  12. 12. Wipe the pan clean.
  13. 13. Heat two tablespoons of oil in the pan over high heat.
  14. 14. Fry the mushrooms in it for about five minutes.
  15. 15. Season the mushrooms with salt and pepper and remove them from the pan.
  16. 16. Add one tablespoon of oil to the pan.
  17. 17. Sauté the onions with 300 grams of frozen peas for about three minutes until translucent.
  18. 18. Deglaze the mixture with soy drink and let it simmer gently for about five minutes.
  19. 19. Pour the pea sauce into a tall container.
  20. 20. Puree the sauce until smooth.
  21. 21. Season the sauce with salt, pepper, and lemon juice.
  22. 22. Return the sauce along with the remaining peas and mushrooms to the pan.
  23. 23. Warm the mixture briefly.
  24. 24. Plate the spaghetti with the sauce.
  25. 25. Sprinkle the pasta with the prepared crumbs.
  26. 26. Serve the vegan pea noodles and enjoy your meal.

Nutrition per serving