Was so comforting and hearty for still chilly weather here.
Servings 2
You will need 6 medium size brown button mushrooms
1 slice two mushrooms, finely chop the rest
2 in s large skillet, heat olive oil , sauté sliced mushrooms, sprinkle salt and pepper, and set aside
3 in a same skillet, heat vegan butter, sauté chopped mushrooms, add 1TBS white wine , sprinkle 1/2tsp flour, and stir to mix
4 pour 1cup plant milk gradually
5 add 1/2tsp veggie stock, 1tsp nutritional yeast, sea salt and pepper, simmer for 5min
6 add cooked pasta, and 1/2cup pasta water, cook over high heat to emulsify
7 garnish with sliced mushrooms, and chopped fresh parsley, sprinkle vegan Parmesan