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 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 let it 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.
