Vegan pasta with cream and mushrooms
Fasting Food
25 Minutes
235 Calories
Ingredients:
300 g of Riscossa spaghetti
550 g Bella Contadina mushroom marinade
200 ml of vegan Valio cream
Juice of half a lemon
salt/pepper
Parsley
preparing rules:
First, cook the pasta for the time indicated on the package.
Transfer the mushroom marinade to the pan, squeeze out some of the juice, and cook in the other part until it starts to brown. When the water dries up, add the cream, salt, pepper, cooked spaghetti with 50 ml of its water. Squeeze the lemon, add the parsley and mix well.
Enjoy it
300 g of Riscossa spaghetti
550 g Bella Contadina mushroom marinade
200 ml of vegan Valio cream
Juice of half a lemon
salt/pepper
Parsley
preparing rules:
First, cook the pasta for the time indicated on the package.
Transfer the mushroom marinade to the pan, squeeze out some of the juice, and cook in the other part until it starts to brown. When the water dries up, add the cream, salt, pepper, cooked spaghetti with 50 ml of its water. Squeeze the lemon, add the parsley and mix well.
Enjoy it