I had some coriander pesto left, most of a tub of Tofutti Sour Supreme and an abundance of mushrooms. Oh yes, a creamy mushroom sauce with spinach fettuccine was calling me. This probably makes enough to serve 4. We both had pretty decent sized servings, and there’s enough left for another dinner.
1 onion chopped into small pieces
2 cloves garlic, sliced
lots of sliced mushrooms
3/4 tub Tofutti Sour Supreme
1/4 tub Tofutti Better Than Cream Cheese
2-3 tbsp savoury yeast
1-2 tsp ground black pepper
2 tbsp coriander pesto
1-2 tsp dried basil
big handful of fresh mixed herbs (coriander, basil & parsley)
handful of fresh spinach and rocket, to serve
First I sliced all the mushrooms. I can only really guess as to the actual quantity, but it was 2 1/2 big round ones, and about 8 or so smaller field mushrooms. Next I sliced the garlic, and finally the onion. Onion really gets to me, so I always leave it to last if I can. I heated some olive oil in a frypan and put the onion and garlic on a medium – low heat to cook. After about 5 minutes I turned the heat down to low and added the mushrooms, plus a little salt and the pepper. Once the mushroom was nearly cooked I added the coriander pesto and dried basil followed the the Sour Supreme and Better Than Cream Cheese. Once the sauce was warmed I added the savoury yeast, and finally stirred the fresh herbs through a few minutes before serving. I added the cooked pasta to the sauce so it would all be well coasted, then served it onto plates and topped it with spinach and rocket.