Creamy mushroom sauce for pasta

This sauce takes 5 mins to make and has 2 varieties. For one you need some sort of food processor, so not ideal for on a boat, but the other is perfect for just about anywhere.

I use soy single cream (light), but you can use your plant based cream of choice, such as oat or cashew. Don't use coconut cream as that goes better with African, Carribbean and Asian dishes, such as the curry recipe on here!).

Shallow fry chopped fresh or rehydrated mushrooms in olive oil.

Meanwhile heat up 250 ml of the cream in a pan. Add salt and pepper, 1/2 teaspoon powdered vegetable bouillon and same amount of turmeric. Stir well and finish off with a big tablespoon of nutritional yeast. You can use rosemary, oregano and/or thyme instead of the turmeric.

You can then choose to mix the sauce and mushrooms in a food processor or just to scrape the mushrooms into the sauce. Serve immediately over your favourite pasta!