Oyster mushroom pasta

Oyster mushroom pasta for 2 servings

200 g oyster mushrooms

200 g dried pasta noodles (cooked in plenty of water with 1% salt)

Water 1200ml (12g salt) for boiling

30 ml olive oil in total

1/2 cup sliced onion

2 large cloves garlic, finely chopped

2 tbsp chopped sauerkraut

A pinch of smoked paprika

1tbsp chia seeds

80 ml white wine or rosé

80ml pasta cooking water

4 tablespoons soy yogurt

2 tablespoons beer yeast

Black pepper

Chopped herbs

STEP1

Slowly fry oyster mushrooms until crispy, about 10 minutes.

Drizzle with oil and sprinkle with salt and pepper.

STEP 2

In a separate cold frying pan, warm 2 tablespoons of olive oil.

Add the sliced onion then finely chopped garlic and warm slowly.

At this point, you can start cooking the pasta (about 6 minutes until al dente). (about 6 minutes until al dente)

STEP3

When the garlic is slightly browned, add chopped sauerkraut and smoked tofu.

Add the chopped sauerkraut and smoked tofu and allow the water to evaporate.

STEP4

Add a pinch of smoked paprika powder, wine and cook it down.

STEP5

After a few minutes, add soy yogurt, chia seeds and the pasta's cooking water, then add the sauteed mushrooms from the pan , and cook down for about 5 minutes.

STEP 6

Add the beer yeast and black pepper at the end and check the salt level.

Drain the al dente pasta well.

STEP7

Toss the al dente pasta in the thick mushroom wine sauce made in step (5). Cook the pasta in this sauce for about 1 minute.

Finally, add an additional 10 ml of olive oil and a pinch of black pepper.

Sprinkle with some salt and chopped fresh herbs.