We can consider it as the main course of Sunday lunch, fanciful and tasty, a good dish thanks to the combination of simple elements usually you used in the kitchen.
Anyway this First course is vegan, Indeed, I only used ingredients compatible with the philosophy, pasta without eggs and plant-based cream, the result is unbelievable.

350 gr  pappardelle

200 gr mushrooms

150 gr peas

soy cream

50 gr vegetal butter

1 vegetables stock cube (it would be better homemade)

Choose a pasta that does not disintegrate ad a result of cooking to drain al dente, so that you can taste It better.

Brown the onion with the butter and a bit of olive oil in a Pan

Add the mushrooms cut finely enough

Then add the Frozen peas

Cook the whole thing over a low flame for about ten minutes

In the meantime Cook the pasta and add the  stock cube

Add the cream to the mix of peas and mushrooms and simmer

When you are ready to drain the pasta took a Little of cooking water and add It to the sauce

Let them Cook while you drain the pasta

Pour the pasta in the pot and pour on It all the condiment

The density of all the flavour  mixed together are simply fantastic to taste, try and enjoy everybody.

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