Creamy mushroom and spinach pasta with sunflower seed sauce
Yeung Man Cooking · ♥ 11.3K likes · 267.2K views · 8 min video
Read about pasta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ lb pasta
- 1 whole white onion
- 3 pieces garlic
- 120 g cremini mushrooms
Finely chop the onion and the garlic; brush the mushrooms clean with a paper towel and slice.
Boil the pasta to package instructions, here 9 minutes.
- 1 tbsp olive oil
- salt
- pepper
In a saute pan over medium heat, cook the onion and garlic in 1 tablespoon olive oil with salt and pepper for 5 to 6 minutes, to sweat out the flavour.
- ½ cup sunflower seeds
- 1 cup water
- 1 tbsp hemp hearts
Blend the sunflower seeds, 1 cup water, hemp hearts and the sauteed onion and garlic on high for about a minute until completely liquefied. Without a high-power blender, soak the seeds overnight or boil them a few minutes first. Leftover sauce keeps a week refrigerated.
- 1 tsp olive oil
In the same unwashed pan over medium heat, saute the mushrooms in 1 teaspoon olive oil with salt and pepper for 3 to 4 minutes.
- 40 g spinach
- water
Add the spinach, half the sauce and a couple splashes of water; add the drained pasta, stir and cook a couple of minutes; adjust with more sauce or water.