Home: Recipes: Dairy Alternatives

Creamy Mushroom Linguine

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500g chestnut or open cap mushrooms (or a mixture)
125ml oat cream
1 large onion
125ml dry white wine or 1 teaspoons white wine vinegar
3 cloves garlic
pinch of mixed herbs, salt and pepper
a few chopped basil leaves to garnish
handful of linguine


Cook linguine, and set aside.

Saute onions with half teaspoon sugar till slightly caramelized. Remove from heat and add garlic.

Add sliced mushrooms, salt & pepper and mixed herbs, stir, leave for 5 minutes on a low light till content release juices.

Add wine or vinegar and cook for a further 5 minutes on medium heat stirring most of the time.

Add oat cream, turn down to simmer for 2 minutes.

Serve with the boiled pasta, either on top or stirred in, garnish with chopped basil and green salad.

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