Vickys Creamy Mushroom Pasta, GF DF EF SF NF

Vickys Creamy Mushroom Pasta, GF DF EF SF NF

Just a quick throw-together meal using the last of what was in the fridge. The Violife ‘parmesan’ is perfect in this recipe or yo…more


4 servings

  1. 340 g dry, gluten-free pasta shapes (12 oz)

  2. 2 tbsp oil

  3. 1 tbsp Vitalite sunflower spread

  4. 1/2 an onion, chopped

  5. 2 cloves garlic, finely chopped

  6. 300 g sliced white mushrooms (10.5 oz)

  7. 50 g bacon, chopped (2 oz)

  8. Handful frozen peas

  9. 2 tbsp gluten-free flour

  10. 360 ml (1.5 cups) light coconut milk

  11. 100 g (1 cup) grated Violife brand parmesan-style cheese

  12. to taste black pepper


  1. Start to cook the pasta as per the pack instructions

  2. Meanwhile, heat the oil and margarine in a pan over a medium heat and fry the onion until softened

  3. Add the bacon and sliced mushrooms and cook until browning

  4. Add the garlic and fry for 1 minute. The mushrooms should have released some liquid by now. If not, add an extra tbsp of oil or margarine

  5. Add the flour and stir to coat. Cook for a minute then pour in the milk and add the peas

  6. Bring to the boil then let simmer for 5 minutes or so until thickened

  7. Add the cheese and let melt in then season the sauce to taste with black pepper

  8. Remove from the heat and add the pasta back to the pan, stir to coat and warm through before serving topped with some extra ‘parmesan’

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