Creamy Vegan Mushroom Pasta

Creamy Vegan Mushroom Pasta

by @free_athlete ðŸ’› Recipe:⠀⠀
Ingredients:⠀⠀
1 lb pasta of choice⠀⠀
¼ cup olive oil or vegan butter⠀⠀
4 cloves garlic, minced⠀⠀
⅔ cup shallots, finely chopped⠀⠀
8 cups mixed mushrooms, sliced⠀⠀
3 tbsp unbleached all purpose flour⠀⠀
3 cups unsweetened almond milk⠀⠀
1 tbsp nutritional yeast, or ½ cup vegan parm, optional⠀⠀
⅓ cup fresh parsley, chopped, plus extra for garnish⠀⠀
2 cups frozen peas, thawed⠀⠀
salt and pepper to taste⠀⠀
⠀⠀
Instructions⠀⠀
In a large pot bring salted water to a boil. Cook pasta according to package directions and drain.⠀⠀
While the pasta is cooking, prepare the sauce.⠀⠀
Heat olive oil or butter in a large skillet oven over medium heat. Add garlic, shallots, mushrooms and ½ tsp salt and cook stirring occasionally, until mushrooms are browned and tender, about 10-15 mins.Turning down to medium low after 5 mins.⠀⠀
Sprinkle flour over the mushrooms and stir to coat, allowing to cook for 30 sec-1 min. Bring heat back up to medium-high.⠀⠀
Add 1 cup almond beverage, stirring constantly and it let simmer for 1 min. Make sure to break up any clumps.⠀⠀
When completely smooth and thickened slightly, add remaining almond milk and pepper to taste, return to a simmer, stirring constantly.⠀⠀
Cook until the sauce thickens slightly again, about 3 mins.⠀⠀
Remove saucepan from heat and stir in nutritional yeast or vegan parm, if using until melted and or well incorporated. Add peas, and salt & pepper to taste and cook for 1 additional minute or until peas are heated through.⠀⠀
Add the pasta to the mushroom sauce and toss to coat.⠀⠀
Serve garnished with extra parsley and serve immediately. Enjoy!

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