Creamy Mushroom Pappardelle with Vegan Parmesan

This easy dish is none the less delicious because of how little time it takes to make.

It is also a nutritious meal packed full of the vitamins, minerals, antioxidants and fibre in the mushrooms and the digestible and easily assimilated healthy fats and protein in the sunflower seeds.



  • ½ tbsp dried porcini mushrooms
  • 1 tsp vegetable stock powder
  • 1 glug white wine
  • 1 garlic clove
  • 1 celery stalk
  • 1 cup plant milk (we use homemade nut milk: 1 cup nuts to 3 cups water, blended and strained)
  • 2 tsp capers in vinegar
  • 2 spring onions
  • 2 chestnut mushrooms
  • 200g pappardelle


  • 1 pinch Himalayan salt
  • 1 cup sunflower seeds
  • 1 cup nutritional yeast


Put the pasta on to cook.

In another lidded pan on high, heat the wine, finely sliced mushrooms, finely sliced celery, finely sliced onions and crushed garlic for one minute.

Add the rest of the ingredients apart from the pasta and allow the sauce to cook down for a few minutes, whilst popping the capers and stirring. It will thicken a little but remain fairly thin.

Just before the pasta reaches al dente, add to the sauce with a little pasta water and cook for a further minute.

Plate using a spaghetti spoon and drizzle a little sauce on top. To use all of the sauce, mix in 1 tbsp rice flour before adding the pasta.

In a blender pulse blend the parmesan ingredients and sprinkle over the pasta.