Introduction:
Simply delicious.


Serves 2

Prep Time 15 minutes

Cooks In 15 minutes

Difficulty easy


Indredients:
  • • 1/2 cauliflower
  • • 250 g freshly shelled peas
  • • 1 punnet shiitake mushrooms
  • • 2 tbsp nutritional yeast
  • • 1/3 cup olive oil
  • • 1 bunch sage
  • • garlic
  • • salt to taste
  • • pepper
  • • 1 packet gluten free penne
  • • VEGAN PARMESAN RECIPE:
  • • 1/2 cup raw cashews
  • • 2 tbsp nutritional yeast
  • • 2 tsp dry basil
  • • 1 tsp salt

Steam or lightly boil the cauliflower ‘til soft

In a blender put:
the cooked cauliflower
3 tbsp olive oil
the nutritional yeast
5 sage leaves
2 cloves garlic
a good pinch of salt
pepper according to taste

Blend ‘til smooth

Slice the shiitake mushrooms thinly. Add the sliced mushrooms and freshly shelled peas to a pan with olive oil and cook for 5 minutes with a pinch of salt.

Cook the penne in salted water. Once the penne is cooked add the cauliflower creamy sauce to the penne and cook for 4 minutes in the pan.

Once plated, lightly fry 6 sage leaves in the pan (as a garnish). Fry until crispy.

Sprinkle the mushrooms, peas and sage leaves on in layers between the pasta and finally on top, vegan parmesan* can be added.

*vegan parmesan: place all the ingredients in a food processor and blend until fine.

 

For more of Arianne’s delicious recipes check out Yummify

About the Author

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Born in South Africa, then moving to the UK and finally finding her way to the sunny shores of Byron Bay, Arianne is a singer songwriter who has recorded and released records internationally as well as toured the globe with her own band and featured in many other bands. She teaches anti gravity yoga, Pilates and barre.

Arianne is also an integrative nutrition coach and an eating psychology coach . She has been vegetarian and vegan since she was 15 and has always had a thirst for the organic healthy food movement . This passion led her to study as a raw vegan chef – first with the UK’s “The Raw Chef”, followed by Veet’s vegan cooking school in Mullumbimby and Matthew Kenney’s Plantlab in New York .

She has her own catering company that caters for retreats, festivals and private functions and offers a home delivery service with a menu that is organic, locally sourced and changes weekly, Arianne also specialises in making artisan vegan cheeses ranging from parmesan (3 ways), almond feta, double brie cheese , blue cheese and many others. She was Head chef at the Elixir Byron Bay, and has also worked at Jing Organic Cafe and Gaia Retreat.

Her next adventure is taking her to Bali to intern at The New earth Cooking School.

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