Creamy Vegan Mushroom Pasta
Ingredients
- 1 lb pasta of choice⠀⠀
- 1/4 cup olive oil or vegan butter⠀⠀
- 4 cloves garlic, minced⠀⠀
- 2/3 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 1/2 cup vegan parm, optional⠀⠀
- 1/3 cup fresh parsley, chopped, plus extra for garnish⠀⠀
- 2 cups frozen peas, thawed⠀⠀
- salt and pepper to taste⠀⠀
Preparation
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 1/2 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!