For 2 Person(s)
In a large frying pan, add 2 tbsp dairy-free margarine over a medium heat and melt before adding the garlic and mushrooms.
Cook for around 3-4 minutes until the mushrooms have softened, remembering to stir frequently.
Remove from the heat, and transfer the mushrooms to a bowl while you cook the rest of the sauce.
Using the same frying pan, return it to the heat and add 2 tbsp dairy-free margarine, and 2 tbsp gluten-free flour, whisking continuously to avoid any lumps.
Whilst continuing to whisk, slowly add the dairy-free milk until smooth and lump free.
Add the dairy-free cream, along with a pinch of salt and pepper and stir until well combined.
Then add the cooked mushrooms and garlic, stir well and heat through for around 2-3 minutes.
Remove from the heat, gently stir in the cooked Pumpkin Raviolini and serve with a sprinkle of chopped parsley over the top.
This fab recipe is pure comfort food at its finest! We're talking pasta with a creamy sauce. It's an effortlessly simple recipe that fuses creamy mushroom with gentle pumpkin and sage to bring you a delicious plate in a matter of minutes.
And what’s even better, it just so happens to be dairy-free, gluten-free, nut-free, egg-free and even caters for vegans too!
It’s heaven in a bowl, and a recipe that everyone will love time and again!
This easy recipe is made up of sautéed mushrooms in a creamy and lightly garlicky sauce that covers the award winning Pumpkin Raviolini made by the wonderful Ugo Thrive.
We were tasked with coming up with a recipe to showcase at this years Allergy Show in London Olympia, and when we tested this dish on our taste team, it won instantly!
Now, this multi - award winning Ugo Thrive range sold out at the show as it was so incredibly popular. And it did the same last year when it was launched!!
If you want to get your hands on some, then check out your local Sainsbury’s, Waitrose and Ocado.
Or better still, simply click here to enter our giveaway to win the full range!