Make veganuary even tastier with some vegan comfort food: creamy pepper and mushroom sauce meets hearty whole grain pasta — full flavour without compromise!
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Step 1/6
Prepare the vegan meatballs according to the instructions on the packet and keep them warm.
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Step 2/6
Cook the pasta. To make the topping, slice the red onion into thin rings. Place the onion rings in a bowl, pour boiling water on them and add the vinegar. Leave for about 5–10 minutes, then drain the liquid.
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Step 3/6
Slice the mushrooms and finely chop the onion. Fry a few mushroom slices (about a handful) in a pan without oil until golden brown, add a little oil and fry for another minute. Set aside.
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Step 4/6
Sauté the onions until translucent, then add the mushrooms and fry until golden brown.
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Step 5/6
Add the vegetable stock and let it boil down slightly. Then stir in the vegan cream and add the pepper and mustard. Fold in half of the chopped parsley.
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Step 6/6
Arrange the vegan meatballs on plates along with the pasta and the mushroom cream sauce. Garnish with the remaining parsley, the reserved mushrooms and the pickled onions.
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Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...