1For the herb crumbs, heat olive oil in a non-stick frying pan over a medium-low heat. Add garlic and breadcrumbs and cook for 5 minutes or until breadcrumbs and garlic become golden and crispy. Remove from heat and allow to cool. Add lemon zest, parsley salt and pepper, stirring to combine. Place herb crumbs in a bowl and set aside until required.
2For the mushroom sauce, place porcini mushrooms in a small bowl and cover with ½ cup boiling water. Allow to stand for 10 minutes, to soften mushrooms. Drain and finely chop mushrooms, reserving soaking liquid.
3Bring a large pot of salted water to the boil and cook pasta following pack instructions. Drain, reserving ½ cup cooking liquid.
4Heat olive oil and butter in a large sauté pan over a low heat. Add onion and garlic stirring to combine, cover and cook for 10 minutes or until onion is soft. Add prepared white, Swiss Brown and porcini mushrooms to the pan, stirring to combine. Increase heat to medium, cover and cook for 10 minutes or until mushrooms have become tender. Add flour, stirring until well combined. Strain reserved soaking liquid through a fine sieve (to remove any grit) directly into the pan. Add sour cream, lemon juice, yeast flakes, salt and pepper, stirring to combine. Cook for 3–4 minutes or until sauce thickens slightly.
5Add pasta to the mushroom mixture with a little of the reserved cooking liquid and the fresh thyme, tossing to combine.
6To serve, spoon pasta into bowls and top with herb crumbs and plant-based parmesan if using.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.