Autumn - Winter Penne Recipe

Name: Autumn - Winter Penne
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 kohlrabi cubed; 5 button mushrooms cubed; 1 stalk spring onion; 1 clove garlic chopped; 1 red chilli finely sliced; 10 g dried forest mushrooms soaked in water; 1 cup frozen peas; 3 1/2 tbs tahini; 1/4 cup soy cream; 200 ml soy milk; 3 tbs nutritional yeast flakes; 1 tbs potato starch; 1/2 tsp nutmeg; 1 tsp sea salt; 1 tsp black cracked pepper *to taste; 1 tbs sunflower oil; 250 g penne pasta

Ingredients

1/2 kohlrabi cubed
5 button mushrooms cubed
1 stalk spring onion
1 clove garlic chopped
1 red chilli finely sliced
10 g dried forest mushrooms soaked in water
1 cup frozen peas
3 1/2 tbs tahini
1/4 cup soy cream
200 ml soy milk
3 tbs nutritional yeast flakes
1 tbs potato starch
1/2 tsp nutmeg
1 tsp sea salt
1 tsp black cracked pepper *to taste
1 tbs sunflower oil
250 g penne pasta

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 2

Instructions

Heat some sunflower oil into a frying pan and add the kohlrabi. Season with black pepper and sea salt. Fry for about 3-5 minutes and stir regularly.
Chop the white part of the spring onion stalk and finely slice the green part. Once prepared add the spring onion, button mushrooms, chilli to the frying pan and stir well.
Deglaze with the soaked forest mushrooms. Add the peas, soya cream, soy milk, tahini, yeast flakes and stir well to combine. Turn the heat down to medium heat. When it starts to bubble, add potato starch mixed with a splash of water and whisk well.
Turn the heat down to a simmer. Season again with sea salt, black pepper and nutmeg.
Let the sauce simmer for 5 minutes, turn off the heat and cover with the lid. Let it rest until your pasta is cooked. When the pasta is ready, add to the sauce and stir well to combine.

Dinner