Ingredients:
- 2 Tbsp olive or canola oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2-3 cups Cremini or Baby Bella mushrooms, sliced
- 1 Tbsp flour (preferably whole grain)
- 1 tsp Thyme (dried or fresh)
- 2 tsp Dijon mustard (I use Grey Poupon)
- 1/2 tsp finely ground pepper
- 1 tsp vegan Worcestershire sauce
- 4 cups low-sodium vegetable stock or broth
- 1 tsp lemon juice
- 8 oz uncooked Rotini pasta (whole grain or sweet potato-lentil type)
Optional: 1 Tbsp cashew cream or vegan butter if you want it extra creamy
Instructions:
1. Heat the olive or canola oil in a pot on medium heat, then add onions and garlic. Sautee for 2-3 minutes.
2. Add the mushrooms and sautee for 5-6 minutes until the mushrooms turn a golden color.
3. Add the flour, thyme, Dijon, pepper, Worcestershire sauce, veggie stock and lemon juice. Mix it together and bring to a boil.
4. Add the uncooked pasta, cover pot and reduce heat to low simmer for 8-10 minutes, until pasta is cooked through.
5. When pasta is cooked, you can add the optional cashew cream or vegan butter for extra creaminess if desired.
Bon appetit!
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