Gluten free penne with cauliflower creamy sauce shitake mushrooms peas and sage
Prep Time: 20 minutes
Cook Time: 15 minutes
Total time: 35 minutes
Ingredients
- 1/2 cauliflower
- 250 g freshly shelled peas
- 1 punnet shitake mushrooms
- 2 tbsp nutritional yeast
- 1/3 cup olive oil
- 1 bunch sage
- garlic
- salt & pepper to taste
- 1 packet gluten free penne
- 1/2 cup raw cashews
Instructions
1.
steam or lightly boil the cauliflower til soft
2.
In a blender put the cooked cauliflower 3 tbsp olive oil the nutritional yeast 5 sage leaves 2 cloves garlic a good pinch of salt pepper according to taste blend til smooth
3.
slice the shiitake mushrooms thin add the sliced mushrooms and freshly shelled peas to a pan with olive oil and cook for 5 minutes with a pinch of salt
4.
cook the penne in salted water.Once the penne is cooked add the cauliflower creamy sauce to the penne and cook for 4 minutes in the pan
5.
once plated, lightly fry 6 sage leaves in the pan as a garnish . fry until crispy
6.
sprinkle the mushrooms and peas and sage leaves on inlayers between the pasta and finally on top
7.
vegan parmesan can be added at the end
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