Amazing Pasta

Brown Rice Noodles with Creamy Mushroom Sauce

1 pound of brown rice noodles
1 cup reserved pasta cooking water

1 Tbsp olive oil, divided
4 cups chopped cremini or mixed mushrooms
1 Tbsp minced fresh rosemary
1 teaspoon minced fresh thyme
pinch of red pepper flakes
2 teaspoons shoyu
salt and pepper to taste

2 Tbsp vegan butter
3 cloves garlic, minced
1/2 small onion, minced 

3 Tablespoons all purpose flour

1 Tablespoon nutritional yeast
4 Tablespoons white wine
1 1/2 cups unsweetened coconut milk
salt and pepper to taste

1. Cook the pasta according to package directions reserving 1 cup of the cooking liquid.

2. Heat 1/2 Tbdsp of olive oil over medium heat in a large saute pan. Saute the mushroom until they are nice and brown with a bit of a crisp (10 minutes).  Add the rosemary, thyme, red pepper flakes and saute 1 minute. Then mix in the shoyu and salt and pepper to taste. Cook 3 minutes. Remove from pan.

3. Place pan back over the flame and add the remaining 1 tablespoon of olive oil along with the margarine. When the margarine is melted add the garlic and onions and saute until the onions are fully cooked (5-7 minutes). Add the nutritional yeast and all purpose flour and mix to create a roux. Stir continuously for 2 minutes. If it’s too dry feel free to add another teaspoon or two of olive oil. Deglaze the pan with white wine while constantly stirring. Pour the almond milk into the pan. Stir until thick. Add the sauteed mushrooms back into the pan and thin out with the reserved pasta water. (You probably won’t use all the water). Season with salt and freshly ground pepper to taste.

4. Combine the mushroom sauce and pasta and serve!