It can be so difficult to make a creamy sauce that is not only delicious, but also dairy-free. This smoky, silky smooth mushroom sauce is so delicious and marries well with the garlic undertones. A little spice and smokiness keeps the sauce from becoming too sweet. This is so quick and easy to make that this would be perfect for a mid-week dinner or lunch.
150g pasta per person
250ml dairy free cream. Oatly was my choice
300g mushrooms, chestnut or white mushrooms are best
1-2 cloves of garlic, finely sliced. I do love garlic though so use less if you're not a fan.
1 red chilli, seeded and thinly sliced
1 onion, finely diced
2 teaspoons liquid smoke
2 tablespoons mushroom ketchup
1/4 teaspoon dried chilli flakes
1 teaspoon dried garlic granules
Start off by cooking your pasta, make sure your water is well salted.
Fry the onion, garlic and chilli in a little oil until softened.
Add the mushrooms and fry until soft and browned.
Turn the heat down and add the cream. Mix well to combine and bring to a simmer.
Add in the liquid smoke, mushroom ketchup and dried chilli and garlic. Simmer for five minutes. Season to taste.
Before draining the pasta, take a little bit of the pasta water and mix it into the sauce. Trust me, the starches will make the sauce even more creamy and silky.
Add your drained pasta to the sauce and mix well until evenly combined.
Whilst there is a slightly sweet taste to it, it is every bit as delicious as you would expect from a creamy pasta sauce. Goes great with almost any type of pasta and very quick to make.