150gmushrooms (I used a mixture of Oyster, Shiitake, Eryngi, Maitake, Shiro Shimeji, Enoki and Buna Shimeji)
180gpasta (I used tagliatelle)
Optional
1cupvegan ham chunks (I used Oumph smoky bits)
vegan parmesan cheese to serve
Instructions
Add all of the sauce ingredients into a blender and blend until smooth. Set aside.
Cook the pasta according to the package instructions.
Add the vegan butter to a pan and heat until melted. Add the mushrooms (I used whole but you can slice them if you prefer smaller chunks) and vegan ham bits (if using) and fry for 5-7 minutes or until soft.
Add the cooked pasta into the pan and toss together. Pour the blended sauce over the pasta and stir to combine.
Once everything is heated, serve with a generous sprinkling of vegan parmesan.