This recipe arrives on 24/07/2026
Back to recipesClassic Mustard
- 2 medium potatoes (about 300 g)
- 300 g mushrooms
- 140 g short pasta
- About 200 g rice milk
- 2 tbsp Orco Classic Mustard
- Vegan grated cheese
- 1 clove garlic
- Fresh parsley
- Extra virgin olive oil
- Black pepper
- Salt
You won't taste the mustard as mustard here: its job is to give drive and depth to the potato cream, which would otherwise fall flat. Add it raw, in the blender, never while cooking.
Cut the potatoes into chunks and boil them in salted water until tender. Drain and blend them with the rice milk, a drizzle of oil, a grinding of pepper, the vegan grated cheese and the Orco Classic Mustard, until you have a smooth, velvety cream: if it is too thick, add a little more milk at a time.
Meanwhile, sauté the mushrooms in a pan with a drizzle of oil, the garlic clove and the parsley stalks. Once they are golden, remove the garlic and the stalks.
Cook the pasta al dente and transfer it to the pan with the mushrooms along with a ladleful of the cooking water. Add the potato cream and toss over high heat until the sauce coats every piece of pasta.
Finish with chopped fresh parsley and, if you like, a little more vegan grated cheese.
