In a large pot bring salted water to a boil. Cook
Pasta (1 lb)
according to package directions and drain.
Olive Oil (1/4 cup)
in a large skillet oven over medium heat. Add
Garlic (4 cloves)
Shallots (2/3 cup)
Cremini Mushrooms (8 cups)
, and 1/2 teaspoon salt and cook stirring occasionally, until mushrooms are browned and tender, about 10-15 minutes. Turning down to medium-low after 5 minutes.
Unbleached All Purpose Flour (3 Tbsp)
over the mushrooms.
Stir to coat, allowing to cook for 30 sec to 1 minute. Bring heat back up to medium-high.
Unsweetened Original Almond Breeze (1 cup)
, stirring constantly and it let simmer for 1 minute. Make sure to break up any clumps.
When completely smooth and thickened slightly, add r
Unsweetened Original Almond Breeze (2 cups)
Salt and Pepper (to taste)
return to a simmer, stirring constantly.
Cook until the sauce thickens slightly again, about 3 minutes. Remove saucepan from heat and stir in
Nutritional Yeast (1 Tbsp)
, if using, until melted and or well incorporated. Add
Frozen Peas and Carrots (2 cups)
and salt and 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.
Fresh Parsley (1/3 cup)
and serve immediately.