My husband is a big pasta eater. His favourite being spaghetti Bolognese, and let me get this very clear, not any Bolognese but MY Bolognese. Yes, I say it with pride, and I have no problem sounding arrogant, but I do make a good Bolognese.
I think any partner gets that simple joy when they make something that no matter where your significant other eats it elsewhere, they always say, it’s not as good as yours. I mean your heart melts.
Now, Bolognese is good and all, but we need to switch it up a bit, and as I am on this vegan diet at the moment, I wanted to go for something hearty but meat free. Every time I try to make something creative with pasta, it is always taken with some hesitation from my husband, as he knows what he likes when it comes to pasta sauces. Now the thought of it being not only vegan but mushroom, let’s just say he asked if we had any back up meals in the kitchen just in case.
What I really like about mushrooms is the versatility of them. You have your standard mushroom which can be added to pretty much any dish and does not really overpower the flavours of the main focus, but then you also have your portobello mushrooms which are often used as meat substitutes for burgers, or the seasonal chanterelle mushrooms which have a full season dedicated to them in Germany. Each type of mushroom as its own distinct texture and flavour, which is why I am such a big fan.
My husband not so much, but let me tell you, I have never seen him eat a dish of pasta as fast as he did this one. The heartiness of the mushrooms blended with the sharpness of the leek was absolutely scrumptious.
For my husband’s dish, I also decided to poach an egg and serve on top of the pasta. We have been eating eggs on our pasta for years, I copied this from my dad when I was a kid, and he had been served this from his parents, and so on and so on. Strange and first, but there is no turning back. I would definitely recommend it if you are extra hungry. Of course, if you go the vegan route, you can skip this part.
Vegan Mushroom Leek Sauce
250g brown mushrooms, chopped
1/2 leek, chopped
1 red onion, diced
2 cloves garlic, diced
3 tbsp chili olive oil
1 cup non vegan milk
1 cup water
1 tbsp vegetable stock powder
Salt and pepper to taste
In a large pan add the chili oil. Once hot, add onion and garlic and allow it to brown. Once browned add the mushrooms and leeks, salt and pepper and allow to simmer on medium high heat for about 4 minutes, until browned. Add your liquids and turn the heat down to a low setting and allow it to simmer for about 20 minutes.
With an immersion blender you want to carefully pulse to breakdown your veggies into your sauce. You can make it as fine as you like. I did not blend completely as I wanted some of the vegetables to stay intact for some extra bite.
Once blended, allow the sauce to simmer for another 15-20 minutes on low.
Remove from the heat.
You can serve this sauce directly on top of your favourite pasta and top it off with a poached egg. (optional of course)
