Recipe Category
Great fall pasta dish adapted from Chole's Vegan Italian Kitchen
Preparation time
30Minutes
Cooking Time
30Minutes
Number of Servings
4
Difficulty
Medium
Ingredients
1/2 ounce dried wild mushrooms
1 cup warm water
1 lb pasta
3 T olive oil
1 onion, finely chopped
8 ounces fresh mushrooms, chopped (shiitake, cremini, or mix, sliced)
3 garlic cloves, minced
1 tsp sea salt
1/2 cup white wine
1/4 cup flour
2 cups almond milk
3/4 cup chopped sun dried tomatoes (optional)
Black pepper
Parsley, for garnish
Recipe Steps
Reconstitute dried mushrooms in warm water according to package directions.
Cook pasta according to package directions.
Drain and return to pot.
Heat 1 T oil in large skillet.
Add onions, and mushrooms (fresh and dried). Cook until soft.
Add garlic and salt and cook for 1 more minute.
Add wine and let reduce by half.
Transfer mushroom mixture to bowl.
Add remaining 2 T oil to skillet.
Add flour and whisk to make a roux.
Add almond milk and continue to whisk until thick.
Add reserved mushroom mixture and cook for another minute.
Add dried tomatoes, if using.
Add sauce to pasta and toss to coat.
Garnish with black pepper and parsley.