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It’s all about the ? for dinner! Homemade green pasta with a marvellous mushroom and meat free mince filling and a fabulous creamy mushroom and garlic sauce – beaut! ?


250g pasta flour
1 tbsp olive oil
Half a can of aquafaba (the water from a can of chickpeas)
Salt and pepper

Mushroom filling and sauce:

Meat free mince
Soy sauce
Half a vegetable stock pot
250ml soy cream


Add the aquafaba and oil to the flour and salt and pepper. Rub together until it becomes kneadable. Knead until the dough is soft and springy. I use a pasta machine to make it marvellously thin but if you don’t have one you can use a rolling pin .

Mushroom filling and sauce:

Thinly slice mushrooms and onion and fry until soft
Add meat free mince, some soy sauce, half a vegetable stock pot, cover with water and simmer until liquid has reduced.

For the sauce, gently fry mushrooms and onions until soft, add garlic (as much as you like) and then pour in soy cream. Simmer on a low heat until the sauce has thickened.

Make into gorgeous ravioli shapes (? obvs). Put into boiling salted water for 4 minutes…?

If you have any pasta left over, make some tagliatelle, dry it for 24 hours and then keep it in an airtight jar – blinking amazeboobs ?

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