The term pink pasta has become established for pasta with beetroot sauce, partly thanks to a Tik Tok food trend. Here is our very own vegan version of pink pasta with fried shiitake mushrooms on top. So pretty, so delicious.
The creamy sauce is made by finely dicing beetroot and stewing it in plant-based cream. The perfectly cooked beetroot cubes give the pasta a little bite at the end. At the same time, the beetroot adds plenty of colour and flavour to the sauce. This is rounded off with port wine, thyme and fresh lemon.
Vegan Pink Pasta with Shiitake Mushrooms
Ingredients
- 250 g pasta, e.g. bavette
- 100 g shiitake mushrooms, or brown mushrooms
- vegan parmesan, optional
- olive oil
- salt + pepper
Sauce
- 250 g beetroot
- 1 onion, small
- 1 clove garlic
- 250 ml vegan cream
- 70 ml port wine
- 1 tsp thyme
- 1 tbsp nutritional yeast flakes
- 1/3 lemon, zest and juice
Preparation
- Peel and finely dice the onion, beetroot and garlic. In a large pan, first sauté the onions with a dash of olive oil over a medium heat. After 1-2 minutes, add the garlic and beetroot. Sauté for a further minute, deglaze with the port wine and reduce. Only then add the cream and thyme and allow everything to simmer gently for approx. 15 - 20 minutes.
- In the meantime, cut off the ends of the mushroom stalks. Then cut the mushrooms into large, bite-sized pieces. Fry them in a small pan over a high heat. When they are lightly browned, add a dash of olive oil, season with salt and set aside in the hot pan.
- In the meantime, cook the pasta in salted water until al dente according to the packet instructions. When draining, collect approx. 50 ml of the pasta water and add to the beetroot sauce. Add the juice and zest of the lemon. Flavour with yeast flakes, salt and pepper.
- Mix the pasta with the sauce and serve sprinkled with the fried mushrooms and a little grated vegan cheese, if desired.
Song of the recipe:
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(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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