Remember the sauce from the Zucchini Pizza I made for Vegan Pizza Day? Since the recipe made far more than was required for the pizza I used the rest of it on pasta. Topped with some sautéed shitake mushrooms it was fabulous!
I still have a little bit leftover and it is going to be my dinner tonight. Yum.
Pasta, Shitake and White Sauce
1 lb pasta
5 ox shitake mushrooms, sliced
1 tbsp olive oil
1 tbsp white wine
Salt and pepper, to taste
White sauce (see below)
For the sauce:
1/4 cup vegan butter
1 small red onion, minced
2 cloves garlic, minced
2 tbsp all purpose flour
1 cup vegetable stock
2 cups unsweetened Almond Milk (I used So Delicious Almond Plus Original)
1/4 cup vegan mozzarella shreds (I used Galaxy)
1 tbsp cornstarch dissolved in 1/4 cup vegetable stock
1 bay leaf
Salt and pepper to taste
2 tbsp basil, chopped fine
Vegan parmesan (optional, I used Parmela)
To prepare the sauce first measure out all of the ingredients. This will make the process much easier. On the stove over medium heat melt the vegan butter in a sauce pan and add the onion and garlic. Season with salt and pepper. Allow to cook until soft but not browned (about four minutes). Add the flour and stir until absorbed. Add the white wine, vegetable stock, almond milk and bay leaf. Stir constantly until it starts to thicken- about ten minutes. Remove the bay leaf and add the vegan mozzarella. Season with salt and pepper. Continue to stir until smooth. Add the cornstarch/vegetable stock mixture and stir until sauce is nicely thickened. This whole process could take as long as 20 minutes.
While the sauce thickens boil the pasta according to package directions.
In a saute pan over medium heat add the olive oil, shitake mushrooms, white wine, salt and pepper. Cook for about five or six minutes or until the mushrooms get soft and release their liquid.
Drain the pasta, top with sauce, mushrooms, chopped basil and, if using it, the vegan parmesan.
Note: the sauce was inspired by this recipe.