CREAMY MUSHROOM PASTA | OIL FREE & VEGAN

yo dudes welcome to easy vegan mushroom creamy pasta with no oil and the reason why we made this with low oil has just been so many comments down below and people seem to really appreciate and feeling the love for the now oil vibes so and if you're not into noel the reason why is it lowering calories so easy for keeping you skinny and sexy and delicious and based around whole foods so okay so first step with cooking with no oil you want your pan super hot so see the way it's nearly smoking here so the main way of adding flavor to vegetables is to get them to brown and the only way you can do that without oil is that your pan's super hot so ready so we've got two red onions two small red onions and two cloves of garlic so when you are frying your onions without oil don't be afraid of just leaving them not stir and actually let them start to stick to the pan because that bit of char is gonna add extra flavor and we can deglaze it shortly and you're gonna get a nice bit of orange from the pan if you're using an iron pan so if you're interested in oil free cooking we've had this happy hard course for eight years so we've got loads of research showing that like if you eat a vegan diet that's low in fat or no fat like no added oils you lower your cholesterol but we've had more than 15 000 people through the course with an average drop of cholesterol of 20 so yeah it's very good for it's all based around whole foods so this is this recipe finished so we've done oil free cooking for a lot a lot of years look at this so you see we've actually fried in the onions with no oil and you see they are starting to breed underneath that kind of smell of carb slight caramelization so now the fact that we're not using oil we are going to use a little bit of vegetable stock so it's just starting to stick so i'm just gonna add a little bit and what's gonna happen is this is called deglazing so what it's doing is it's taking some of that stickiness off the pan and just that's massive flavor so that's just gonna impart itself into our little sauce which is beautiful it looks good doesn't matter so that's amazing like with no oil you can properly get your onions and garlic to brown and really kind of smell fantastic the rim smells great and that browning is an indicator of the development of flavor so it's that slight kind of charring and that caramelization starting to happen okay meanwhile q this is a creamy mushroom pasta dish enter so what volume do we have we've gotta make 250 grams so i'm just going to literally start tearing them because we're cavemen you were cavemen but alternatively if you prefer a knife just if you prefer a tool a knife is quite a good tool to use [Music] one thing to be mindful of is as it starts to stick we're adding in our stock and that's gonna deglaze the term for pulling the flavor that started to stick to the pan and the reason why we're using stock as opposed to water is just it's gonna impart more flavor because whatever water goes into those mushrooms the mushrooms will start to absorb so yeah i think uh okay here's ears now you'll get me on on tape now saying this let's see another way turmeric is the kind of this is an interesting dialogue and conversation for us all to have so you know the way kale was the kind of superfood of like last year or two years ago coconut was pretty hot last year this year it seems to be turmeric or last year my okay here's my claim i think it might be um sometime in the next few years it's gonna be functional mushrooms so as in chaga rishi cordyceps lime main shiitake all these kind of functional medicinal my turkey that's my kind of uh that's my color so let's hear what you guys think if you can leave a comment below what do you think are the next super foods that are coming our way i think it's true i think the shrimps are coming okay so the best thing as you might know if you've watched our videos before if you haven't thank you for tuning in this one's steven this one's david i love this black liquid sauce so use soy sauce if you want i'm going to use tamari because i love it i'm not promoted by tamari and anything you haven't got a sponsored deal yet no they haven't the tamari board haven't come to get me yet okay i'm going with three tablespoons i'm going all in there okay me and tomorrow i'm gonna have a bath in tomorrow someday get away for that sponsor okay if you come in here and show me you see this bit that's sticking here this is flavor we don't want to waste that flavor so again let's add in our stock let's really try to encourage that flavor coming off the pan let's get it into our sauce so this is an action known as deglazing so we probably probably should have done this sooner but we forgot to so we've got 250 grams of pasta use whatever pasta you want try to use wholemeal because it's higher in fiber and it's whole foods and if you're gluten free just use some kind of bean pasta or bread rice pasta or something like that literally just follow the instructions in the back of the pack this is going to take 10 minutes okay shrimp's done looking good i'm going to turn off the heat just leave them in the pan they're going to start to stick and just cook away a little more now i hear you asking the question how are they going to make a creamy sauce without any oil you didn't know stephen flynn knows this stuff okay first step food processor no it's called a blender oh yeah it is too and it's good africa okay 100 grams of cashews we've got more toasted cashews just because they're going to have more flavor question steve could i use normal cashews within the toaster milk of course you could yeah i just recommend toasting more flavor 500 ml of your non-dairy milk of choice i've gone with soy you go whatever you like beautiful we're going to go with juice half lemon splash lime i'm going to put in one teaspoon of salt yes this is a tablespoon but i'm only putting in a teaspoon which is a third of a tablespoon yeah next step garlic powder if you don't have garlic powder just use um fresh onion powder do you have onion peppers again i'm going with one teaspoon it's like yeah teaspoon lid on and let's whizzer up so you will need a high speed blender to reach that kind of creamy very you know look at that beautiful mm-hmm so pan back on high heat we're going to pour in our sauce and just allow it to kind of absorb that tamari and that kind of mushroom note and let it reduce so where juice symphony means is just evaporating some of the water from the sauce and just concentrating the flavors [Music] okay so the past has been boiling it's al dente so one thing what you want is the sauce kind of thickens up quick so we're going to use a slotted spoon that's just a spoon with holes in it because we do want to get a bit of that pasta sauce so what we're going to do is the pasta water we're going to use that pasta water to reach the desired thickness of our of our creamy sauce here if your sauce because it's been reducing here for a couple of minutes it's thickened up quite substantially so just use a bit of that pasta water to thin it up so you have the right degree of viscosity because there will be a bit of starch would you say that word again for me there now viscosity okay um so you're quite clever are you i'm working viscosity i'm working on it um but so there is going to be a bit of starch in that pasta water so that will further thicken it but the water will help dilute it until you reach you see it's getting a nice kind of texture there so you see our mushroom sauce it's nice and creamy but not too thick so now we're gonna add in herbs whatever herbert choice we're done with oregano or oregano as it's known this side of the world well i personally wanted to use chai my brother here insisted on oregano i think it looks like an italian herb well i just think it's nice it looks cool yeah i think you're pretty right thanks good girl i can see it last and final tip take top uh red chili and just slice it again it's just gonna create that contrast to color flavor texture and taste profile oh beauty that looks cool okay all that's left to do representing you we are going to taste this incredible dish so this how long this took about 10 minutes from start to finish we were kind of waffling and taking our time so you could probably do it quicker my shrimps my shrimps my shrimps very tasty creamy simple delicious i'm very pleased boom and the beautiful thing because there's no wood it feels very light and dense let us know if you like these oil-free dishes because they're really fun they're easy to make um and as we said low in calories higher in fiber high in vitamins minerals so brilliant for your long-term health yeah all right thanks for watching if you're looking for more details on our happy hard course check out link below and thank you and yeah thanks for watching thanks for subscribing and uh we really appreciate it bye

Channel: The Happy Pear

Views: 491,780

Keywords: happy, pear, health, food, whole, plant, nutrition, organic, vegetarian, vegan recipe, vegan pasta, vegan cream, vegan recipes, creamy mushroom pasta, veganism (diet), pasta (food), easy vegan recipes, best vegan recipes, creamy vegan pasta, vegan pasta sauce, vegan mushroom pasta, cream (ingredient), creamy pasta, vegan food, the happy pear, happy pear

Id: TEJ8ZDjZbyQ

Length: 8min 5sec (485 seconds)

Published: Tue Jul 17 2018