About the Recipe
Ingredients
For the pasta:
300g pasta of your choice (fettuccine, linguine, or penne work well)
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1½ cups sliced mushrooms (fresh)
1½ cups cooked black-eyed beans (or 1 can, drained)
1½ cups unsweetened plant-based cream (or heavy cream if not vegan)
2–3 tsp Mongolian Mushroom spice blend
Salt, to taste
Fresh black pepper or extra white pepper (optional)
Chopped chives (for garnish)
Optional: nutritional yeast or grated parmesan (for serving)
Preparation
Cook the pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
In a large pan, heat olive oil over medium heat. Add chopped onions and garlic and sauté for 3–4 minutes until translucent and fragrant.
Add the sliced mushrooms and cook for 5–6 minutes until softened and lightly browned.
Stir in the Mongolian Mushroom spice blend and cook for another 1–2 minutes to release the aromatics.
Add the black-eyed beans and stir until warmed through.
Pour in the plant-based cream and stir. Let it simmer for 4–5 minutes until thickened slightly. If the sauce is too thick, stir in a bit of the reserved pasta water.
Toss in the cooked pasta, coating it well with the creamy sauce. Taste and adjust seasoning with more salt, pepper, or a pinch more spice blend if needed.
Serve hot, garnished with fresh chives and optional nutritional yeast or parmesan.