Ingredients
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8 oz (about 225g) pasta of your choice
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2 tablespoons olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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8 oz (about 225g) mushrooms, sliced
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1/2 cup vegetable broth
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1 cup unsweetened plant-based milk (e.g., almond or soy)
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2 tablespoons all-purpose flour (or gluten-free flour if needed)
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1 Salt and pepper to taste
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1 Fresh parsley, chopped, for garnish
Directions
Feel free to use your favorite type of pasta for this recipe. You can also add some nutritional yeast for a cheesy flavor if desired.
Steps
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1
Done
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Cook the pasta according to the package instructions in a pot of salted boiling water until al dente. Drain and set aside. |
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2
Done
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent. |
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3
Done
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Add the minced garlic and sliced mushrooms to the skillet. Sauté for another 5-7 minutes until the mushrooms have softened and started to brown. |
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4
Done
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Sprinkle dried thyme and rosemary over the mushrooms and stir well. |
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5
Done
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Push the mushroom mixture to one side of the skillet and add the flour to the empty side. Stir the flour constantly for about 1 minute to cook out the raw flavor. |
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6
Done
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Gradually pour in the vegetable broth and plant-based milk, stirring constantly to create a smooth sauce. Bring the mixture to a simmer. |
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7
Done
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Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens. |
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8
Done
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Season the sauce with salt and pepper to taste. |
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9
Done
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Add the cooked pasta to the skillet and gently toss to coat the pasta with the creamy mushroom sauce. |
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10
Done
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Serve hot, garnished with chopped fresh parsley. |
