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Digital Subscriptions > PlantBased > May 2019 > Perfect Pasta

Perfect Pasta



Serves: 4


This creamy pasta dish has a strong umami flavour from the dried mushrooms and a rich creaminess, thanks to the silken tofu. Silken tofu is a great way of giving sauces a creamy texture without heavily increasing the fat content.

• 30g (1oz) dried mushrooms

• 240ml (1 cup) vegetable stock

• 2 tbsp soy sauce

• 2 tsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, puréed

• 300g (10½oz) silken tofu

• 60g (2oz) chestnut mushrooms, sliced

• 60g (2oz) spinach

• 300g (10½oz) tagliatelle, cooked as per packet instructions

1 To make the sauce, add the dried mushrooms, vegetable stock and soy sauce to a saucepan and bring to the boil. Once boiling, remove from the heat and leave to soak for 15 minutes.

2 Whilst the dried mushrooms are soaking, heat 1 teaspoon of the olive oil in a frying pan over a medium-high heat. Add the onion and garlic to the pan and cook for 3-4 minutes until the onion starts to soften.

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About PlantBased

Being a bunch of food-obsessed vegans, the spring-summer months mean more than just warmer temperatures and occasional spots of sunshine for us at PB HQ — it means fresh berries, home-grown herbs and alfresco dining (yay!). Hands down, the ultimate get-outside-and-soak-up-the-sun meal has to be afternoon tea. Its delicious, miniature treats have long held a place in my heart; primarily because, when else can you acceptably enjoy so many cakes in one sitting? Never! (Excluding post-break-up binges and wedding receptions). If you’re planning on hosting your own afternoon tea party — and you should, as it’s a great excuse to get the family together — then turn to page 34 to find our delicious array of sweet and savoury recipes. However, if your family is more ‘meat and potatoes’ than teatime garden parties, then have a party by yourself — that way you don’t have to share! Or, you can check out our hearty and delicious seitan recipes on page 90, for a show-stopping vegan meal that is a little more tailored to their tastes. Also this issue, we’ll be speaking to the fantastic team behind Form. This plant-based protein brand is much more than pretty packaging and tasty shakes — they’ll be showing us how the ethics of veganism: compassion, environmentalism and the want and willingness to help the less fortunate, can be extended beyond your diet and lifestyle, and towards more charitable endeavours. Turn to page 38 to hear about their inspiring project in West Africa. And don’t miss our essential guide to pasta (p.40) — our plant-based takes on Italy’s traditional recipes are so quick and easy to make, you’ll feel like a professional ‘capocuoco’ in no time! Have a happy and healthy May,