This easy "no cream" vegan pasta is made with mushrooms sauteed in chili, cinnamon, and clove and a delicious sauce with tahini to coat the wholewheat fusilli. All topped with walnuts for a crunchy finish.
Pasta with creamy mushroom sauce is a great Italian classic, but it's usually prepared with cream which is not suitable for vegans or people with lactose intolerance.
In this recipe, instead, we have replaced cream with tahini, a smooth and tasty sesame paste which is perfect for making a vegan sauce. Using wholemeal pasta instead of the plain one boosts your fiber intake and adds a rich texture to the dish.
Prepare this healthy recipe and pack it for your next lunch at work as it provides a nutritious and balanced meal thanks to the combination of mushrooms, sesame and walnuts.
In fact, mushrooms are a great source of plant-based protein and are packed with vitamin D, fibers and minerals.
Tahini paste is rich in calcium, vitamin B complex, healthy unsaturated fats, and protein. You can get all the nutritional power of the sesame seeds if you use raw organic tahini paste. Finally, walnuts provide essential omega-3 fatty acids and iron.