This vegan pasta boscaiola is incredibly creamy and indulgent without feeling heavy. Mushrooms, peas, and vegan smoked sausage are added to the sauce to give it umami, saltiness, and texture.
It is easy to cook and is ready in less than 30 minutes, thus a favorite for weeknight dinners. And best of all, eating this Boscaiola feels like getting a big warm hug on a cold day.
- Origin: "Boscaiola" is a simple dish with Tuscan origins made mostly during autumn when mushrooms are in season. Probably, the name refers to the earthy and forestry feel you get when eating mushrooms, cream and smoked sausage in one bite.
- Which mushrooms are the best: If you have Porcini mushrooms available to you, you are in luck. While these are not strictly necessary in this recipe, they do have the best taste. However, you can easily use whatever mushrooms you can get. Button, brown or even champignon mushrooms are ok for this recipe.
- How to eat Boscaiola: Serve the pasta immediately after cooking while it is still smoking hot. Finally, once you've sprinkled with parsley, you can add a cheesy finish with our homemade vegan parmesan. It takes only 5 minutes to make, if you have a good blender.
The vegan boscaiola can be stored in a pot or bowl in the fridge with an air-tight lid for 3 days (alternatively, if you've already mixed the sauce with the pasta, store it in a bento box).
- 200 grams (7 oz) rigatoni or macaroni
- 1 tbsp coarse sea salt for pasta water
- 200 grams (7 oz) mushrooms
- 100 grams (3.5 oz) vegetable cream, soy or oat
- 50 grams (1.8 oz) smoked vegan sausage or smoked tofu
- 50 grams (1.8 oz) frozen peas
- 1 tbsp olive oil, extra virgin
- 1 clove garlic
- 1 glass dry white wine
- In a frying pan, let garlic become lightly golden in olive oil.
- Add the vegan sausage or tofu, crumble with your hands, and continue to brown for a few minutes.
- Add white wine and let evaporate.
- Add frozen peas with 0.5 cup of water, cook for 7 minutes.
- Add the mushrooms, sauté for 5 minutes.
- Add vegetable cooking cream. cook for 5 minutes until the sauce becomes creamy.
- Cook the pasta in salted boiling water.
- Drain the pasta a minute before it becomes al dente and finish cooking in the pan with the mushroom sauce, add a little water from the pasta to make the sauce more creamy.
- Serve with a sprinkling of chopped parsley if you want.
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