PART 2: Mushroom Girl – “Creamy” Mushroom Sauce and Pasta

This dish is a great way to bring out the earthy flavor of mushrooms, and the creamy texture is very comforting, especially on these chilly nights! As always, this is a simple, budget-friendly recipe that will please all mushroom lovers, or maybe create new ones.

*This recipe does call for white wine, but you can omit that and just use some vegetable broth or water in it’s place.

Let me also add that I bought a box of “fancy pasta” (which was on sale for a mere dollar), and it absolutely 100% made this better! I usually always default to an inexpensive whole wheat pasta to have on hand, but trust me when I tell you – pastas are NOT created equal! A better quality pasta will take a dish from good to GREAT.

I used Rienzi Whole Wheat Orecciette – the flavor of this pasta was amazing. It actually HAD a flavor. Try it. Cook it, and try it plain. It’s incredible. The texture is also chewy without being too soft. Go get this stuff, ASAP.  (Bonus: Loosely translated, orecchiette means “little ear” in Italian… they do look like tiny ears! But vegan ears, of course.)

Pasta with “Creamy” Mushroom Sauce

INGREDIENTS:

  • 1/2 box pasta, cooked, put aside (see above for recommendation!)
  • olive oil, enough to lightly coat pan
  • 16 oz. portabella mushrooms, sliced (2 standard 8 oz. packages)
  • 1 medium white onion
  • 1 large shallot
  • 1 clove garlic, grated
  • 1/3 cup white wine
  • 1/2 cup almond milk (or other creamy, nondairy milk)
  • about 8-10 bay leaves
  • 1 Tbsp nutritional yeast
  • 1 Tbsp flour

Cook the pasta and set aside. Cut the onion in half lengthwise, put flat side down, and run knife through onion to create half-moon slices. Do the same with the shallot.

In a large skillet or pan, heat enough olive oil to coat the bottom, and add onion and shallots. Reduce heat to medium-low. Onions and shallots should get soft and translucent, not brown.

Add grated garlic and mushrooms.

Add white wine and turn heat back up to medium, stir and heat through.

Heat up the almond milk in a mug before adding to the pan (or else it will be really cold and cool down the pan!), and stir in. Let everything bubble and simmer.

Add bay leaves, nutritional yeast and flour. Use a whisk to stir the dry ingredients into the pan, making sure there are no lumps stuck to the mushrooms. Turn heat back down to a low simmer. Stir every few minutes, and sauce will thicken.

Add pasta to the pan and stir together, or spoon mushroom mixture over plated pasta. Salt to taste!

Play around with the flavor by adding your favorite herbs. I hope you enjoy this easy, “meaty” and “creamy” dish!

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