Not a looker, but this vegetable sauce has kick and flavour. Serve like this, with any vegetable, chickpeas or lentils and pasta, or as a dip.
1 small onion, chopped
3 cloves garlic, chopped
1 red chilli pepper, seeds left in, chopped
390 g tin (240 g drained weight) artichoke hearts in brine, drained, each artichoke heart squeezed well
125 ml plant milk
125 ml vegetable stock
1/4 cup (15 g) nutritional yeast
Salt, to taste
150 g vegan dried pasta (like spaghetti)
500 g chestnut mushrooms, sliced
-Heat small glug of olive oil in a small skillet
-Sauté onion until soft and starting to brown
-Add garlic and chilli and sauté for another 2/3 minutes. Take off the heat and put aside.
-Blitz the contents of the pan together with the artichoke hearts, plant milk, stock, nutritional yeast and salt, using a food processor or (stick) blender.
-Boil the pasta according to packet instructions.
-Meanwhile, sauté the mushrooms in a large skillet in a bit of olive oil.
-When the mushrooms are almost cooked to your liking, add the artichoke sauce to the mushrooms and heat through until piping hot. Taste and add salt if necessary.
-Serve the artichoke and mushroom sauce with the pasta.