Vegetarian pasta with oyster mushroom & taleggio
This vegetarian pasta is made with a delicious creamy sauce of oyster mushrooms and taleggio. Taleggio is a soft Italian cheese with a nice spicy taste. Together with the oyster mushrooms and the homemade bechamel sauce, he turns this pasta into a real party!
Can you also use other cheese?
Don't have Taleggio? Then you can also use 'regular' Gouda cheese for this vegetarian pasta recipe. In that case I would go for the same amount of young matured cheese. It comes closest in terms of taste and spiciness.
This recipe is for 4 servings
Ingredients:
- 400 gr pasta of your choice
- 1 tbsp olive oil
- 1 clove of garlic, pressed
- 200 gr oyster mushrooms
- 1 tbsp of mine The Original spice mix*
(*or use a mix of salt, pepper, garlic powder and parsley) - 50 gr butter
- 30 gr flour
- 250 ml (whole) milk
- 130 gr Taleggio, in cubes
- 50 gr Parmesan cheese, grated
Preparation vegetarian pasta with taleggio
Cook the pasta al dente according to the instructions on the package. Meanwhile, make the sauce. To do this, heat the olive oil over medium heat and fry the pressed garlic in it. Then tear the oyster mushrooms into strips and add them. Season the oyster mushrooms with the spice mix and fry them on a high heat for about 4 minutes. Then set them aside.
Now heat the butter over medium heat and add the flour. Stir well until the mixture is smooth. Then add the milk and let it boil until the sauce thickens. Now add the cubes of taleggio and the grated Parmesan cheese. Stir well and your sauce is ready!
Return the oyster mushrooms to the sauce and add the pasta. Toss well and… your vegetarian pasta is ready – enjoy your meal!
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