Whether you are vegan or just decided to fast for a while, it is always good to have some new ideas for delicious Lenten meals. In this case, I will suggest vegan spaghetti with mushroom sauce, green vegetables, and soy yogurt.
For this, you will need some kind of pasta—spaghetti, tagliatelle, penne, or whatever you have available or like. As for the quantities, well, I always cook by eye and don't follow any specific proportions.
Ingredients:
- Pasta (spaghetti)
- Mushrooms (button or oyster)
- Soy yogurt or soy cream
- Green onions and/or garlic
- Pickled cucumbers
- Dill
- Other greens you have on hand, such as nettles, spinach, sorrel, etc.
If you have vegan mozzarella or cheese to sprinkle on top, great, if not, no worries.
Preparation:
If you have two burners, you can cook the pasta on one burner and prepare the sauce on the other. If not, first cook the pasta according to the instructions on the package. Add a little oil to prevent sticking, drain, and keep in the pot while you make the sauce.
Once the spaghetti is cooked, sauté the onion and other greens you have on hand in a deep frying pan. Add the finely chopped mushrooms and sauté until soft. Then add the required amount of soy yogurt or cream and leave to thicken. Towards the end, add the pickled cucumbers and dill.
Finally, you can mix the pasta with the sauce in a bowl and then serve, or place the pasta in a suitable dish and pour the sauce over it. If you have a suitable vegan sprinkles, you can add them.
Bon appetit!
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