Homemade vegan pasta with wild mushroom tomato sauce

Wild mushroom spaguetti

 

This recipe is absolutely delicious, a real treat.

Making fresh vegan pasta is super easy. You simply replace the eggs with silken tofu as a protein source and there you go. I promise you, you’ll get amazing fresh pasta that is just as good as what you would get from an expensive italian restaurant. Don’t worry if you don’t like tofu, you can’t taste it at all.

Don’t have a pasta rolling machine? Don’t worry neither do we. A good old rolling pin and some elbow grease with do the trick. Once you’ve rolled the dough to the thickness of your liking, lightly cover it with flour and fold it as many time as you like and then cut it into strips.

The recipe calls for 1 pound of shiitake mushrooms. Now unless you grow your own, a pound of shiitake mushroom is pretty fricken expensive, so we used half regular white mushrooms and half shiitake and it was delicious.

Click here for the recipe, I hope you will enjoy this one, we certainly did.

xxx

A

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