Creamy Smoked Garlic and Wild Mushroom Pasta

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A delicious but slightly indulgent pasta dish made with smoked garlic and wild mushrooms. Perfect for wowing vegan friends or to treat yourself!

Prep Time10

Cook Time15

Roasting Smoked Garlic35

Total Time1

Course: Dinner, Main Course

Cuisine: Italian, Modern Mediterranean, Vegan

Diet: Vegan

Servings:

Calories: 847kcal

1 head smoked garlic
250 g mixed wild mushrooms
3 tablespoon olive oil
200 ml soy cream
2 tablespoon nutritional yeast use more if you like a cheesier flavour
150 g Cavolo Nero leaves or other leafy green veggie. Finely chopped!
1 mild chilli (or 1 teaspoon chilli flakes) optional but yummy if you like heat!
1 teaspoon dried thyme
Salt & Pepper to taste
200 g dried spaghetti or other long thin pasta

Chop the top off the whole garlic head and drizzle olive oil over. Wrap in foil or place in a mini casserole dish.
Roast the garlic head whole for around 30 mins in a moderate oven at 180C . Remove from the oven when the garlic is squishy & soft (poke the outer clove a bit to find out!)
1 head smoked garlic
Once cooled down a bit, squeeze & squish all the lovely smoked garlic out of their papery exterior ready to use in the pasta sauce

Put the water on to boil for the pasta. Salt it well.
Clean & trim the mushrooms. Cut or tear any large ones into fine strips. Chop the Cavolo Nero, discarding any hard stems. Chop the chilli if using.
250 g mixed wild mushrooms, 150 g Cavolo Nero leaves
In a large pan, sautee the mushrooms in no oil. This roasts the mushrooms, enhancing their flavor. They will start to give out water. Roast until their juices start to sizzle and dry up.
Now add the olive oil, chilli (if using) and the smoked garlic puree.
1 head smoked garlic, 3 Tbsp olive oil, 1 mild chilli (or 1 teaspoon chilli flakes)
By now the pasta water should be boiled. Add the pasta in & cook according to packet (around 8-10 mins usually)
200 g dried spaghetti
Add the garlic, herbs and an optional splash of wine to the mushrooms and mix well.
1 mild chilli (or 1 teaspoon chilli flakes), 1 tsp dried thyme
Add the soya cream, herbs, and nutritional yeast. Sizzle well & mix to combine.
200 ml soy cream, 2 Tbsp nutritional yeast
Add the Cavolo Nero & mix so it cooks down a bit. Season to taste.
150 g Cavolo Nero leaves
By now the pasta should be cooked. Reserve a cup of the pasta water and drain the rest of the pasta.
Mix the drained pasta in with the mushroom & garlic mixture. Stir well. Add a little of the reserved pasta water to loosen it up.
Drizzle extra good olive oil over & add some extra nutritional yeast. Season as needed with salt & pepper
Salt & Pepper to taste
Serve! Delicious with a glass of white wine & some salad.

Easy substitutions you can make:

Non-Smoked Garlic: you don't have to use smoked garlic, just use a regular non-smoked whole head of garlic.

Jarred Garlic- you can buy pretty good smoked garlic (or non-smoked) in a jar or even a tube.

Extra Zesty- zest a lemon and sprinkle over lemon zest at the end just before serving.

Other veggies- you can use broccolini or asparagus to replace the cavolo nero.