Spaghetti with tomato cream, oyster mushrooms and leek
Vegan Hack
vegetarian
main course
easy
Joerg Lehmann and Risa Nagahama
Ingredients for 2 persons
- 50 g TOMAMI Vegan Hack
- 10 g olive oil
- 85 ml ice-cold vegetable stock
- salt, pepper
- 2 cloves of garlic
- 100 g oyster mushrooms
- 1 leek
- butter
- 200 g spaghetti
- 250 g tomato passata
- 100 ml whipped cream
- Parmesan cheese to taste
- salt
Preparation
First mix 50 g TOMAMI Vegan Hack with 10 g olive oil, then add 85 ml ice-cold vegetable stock and mix thoroughly. Season well with salt and pepper. Leave to soak in the fridge for 30 minutes.
In the meantime, chop the garlic and cut the oyster mushrooms into bite-sized pieces. Wash the leek and cut into rings. Melt the butter in a pan and fry the garlic. When the garlic is fragrant, add the leek. After a few minutes, add the mushrooms and season with a little salt. Add the mince and fry until golden brown. Add the tomato passata, simmer for about 5 minutes and then mix in the cream. Flavour with salt.
Cook the spaghetti in salted water, when the spaghetti is ready, mix with the tomato sauce and serve.
