There is nothing I love more than creating an impressionable meal that can be on the table in less than 30 minutes. Minimal steps, minimal dishes, minimal ingredients yet maximum flavor. As a creator, I know there is a time and a place for intricate recipes, but typically (in our house anyway) Monday - Friday are neither the time nor place.
This creamy wild mushroom pasta is spectacular enough for your next girls’ night or your next movie night. It’s quick, it’s reliable, and it’s downright delicious.
Large Saute Pan
1 box pasta, cooked according to package instruction
1 tbsp ghee/vegan butter/ olive oil
2 shallots, diced
2 garlic cloves, minced
5 cups mushrooms of choice ( I used oyster, maitake , and baby Bella ) , cleaned and sliced
1/2 cup sun-dried tomatoes, sliced thin
2 tbsp chickpea flour
3/4 cup almond milk ( or soy milk for nut free )
1/2 cup vegetable broth
1.5 tbsp nutritional yeast
1/2 tbsp miso paste (optional)
2 cups fresh spinach
2 tsp lemon juice
Salt to taste
Pepper to taste
Red Pepper Flakes to taste
Basil , rough chopped
Parsley , rough chopped
Boil your noodles according to package instructions.
Whisk together your almond milk, broth, miso paste ( if using), and nutritional yeast. Set aside.
In a large deep sauté pan, warm your ghee over medium heat. Begin to sauté your shallots and garlic, stirring frequently.Once softened and fragrant, add your mushrooms and sun-dried tomatoes and sauté for two minutes.
Once the mushrooms are lightly sautéed, stir in your chickpea flour and sauté another few minutes.
Add your almond milk mixture into your sauté pan, plus a few pinches salt and pepper.Bring to a low simmer and continue to stir. After your sauce has started to thicken, reduce to low heat and add your cooked noodles, spinach, and lemon.Mix with tongs.
Once the spinach has wilted add any fresh herbs, seasonings, or (vegan ) cheese of your choice.
Taste and adjust all to preference!
Best when fresh but leftovers can be stored in the refrigerator.