Creamy Mushroom Pasta

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 lb

Pasta

1/4 cup

Olive Oil

or Vegan butter

4 cloves

Garlic , minced

2/3 cup

Finely Chopped Shallots

8 cups

Diced Cremini Mushrooms

or Shiitake, Chantarelles, or Any Mushroom Mix

3 Tbsp

Unbleached All Purpose Flour

3 cups

Unsweetened Almond Milk , divided

I used Unsweetened Original Almond Breeze

1 Tbsp

Nutritional Yeast

1/3 cup

Fresh Parsley

2 cups

Frozen Peas and Carrots , thawed

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

In a large pot bring salted water to a boil. Cook Pasta (1 lb) according to package directions and drain.

Step 2

Heat 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.

Step 3

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