A New Year......Some New Recipes....

Creamy Garlic-Mushroom Noodles with 
Green Peas

Ingredients

1/2 Tbsp. Olive oil

1 Pound baby Bella mushrooms, sliced

1/2 medium onion, diced

3 Cloves of garlic, minced

1/2 Jalapeno, chopped (optional)

1 cup fresh or frozen green peas (defrosted)

2 Tbsp. Nutritional yeast

1 Tbsp. Flour, to make a roux

1/2 Tbsp. fresh thyme

1 tsp. garlic powder

1 tsp. Goya Adobo

1 tsp. sugar or to taste (optional)

Salt and Pepper, to taste

1/2 cup ( approx.) coconut milk ( canned)

1/2 small package udon noodles or your choice of pasta, cooked al dente.

serves about 3

Saute onion and jalapeno, if using, for about 3 minutes or so, add mushrooms and saute for another 3 or 4 minutes or until they soften. 

Season with salt and pepper, then add garlic, garlic powder, thyme, and adobo.

cook for another couple minutes, without burning the garlic. 

Set mushroom mixture aside in another bowl.

In the same pot, add flour and nutritional yeast and just enough of the coconut milk to make a roux, add the remaining coconut milk and continue to cook with stirring constantly until, it's a thick creamy sauce, adding more milk if necessary.

Add the green peas and the mushroom mixture, add the sugar if you're using and adjust the other seasonings as necessary according to your taste.

Top your cooked noodles with the mixture and stir!