Just another scrambled tofu.

This time with onions, a little chicory and parsley. Ate it with a sesame bagel with mango-chili-spread, a big cappuccino and cold orange juice. Saturdays can be so great.

Parpadelle With Oyster Mushroom Sauce

200g parpadelle

200g oyster mushrooms

250 ml Soycream

1 small onion 

3 cloves garlic

fresh parsley

salt, pepper,

1 teaspoon vegan red pesto (optional)

1 teaspoon olive oil

A creamy sauce with the distinguish flavour of oyster mushrooms and garlic:

Cut mushrooms into stripes and fry in olive oil. Add onion and garlic and fry for about 5 minutes, stir from time to time. Cook pasta while preparing the sauce.

Add soycream to mushrooms and season with salt and pepper and the red pesto and add maybe a little from the pasta water and stir well. Let simmer on low heat til the pasta's done.

Serve pasta with the sauce and add a lot of fresh cut parsley. It's quite quick, the sauce takes only a few minutes and will be done if the pasta is!