Mushroom Pasta with Creamy Peppercorn Sauce

• Produce

  • 8 Mushrooms (white or cremini
  • 1 Red pepper or oregano

• Refrigerated

  • 1/4 cup Almond milk

• Condiments

  • 2 1/2 tbsp Soy sauce
  • 2 tbsp Vegan butter

• Pasta & Grains

  • 8 oz Fettuccine, gluten free

• Baking & Spices

  • 1/2 tsp Nutritional yeast
  • 1 tsp Peppercorns, black
  • 1 tsp Peppercorns, green
  • 1 tsp Peppercorns, white
  • 2 tbsp Tapioca starch

• Dairy

  • 1 Parmesan, Vegan

• Liquids

  • 1 1/4 cup Water

• Other

  • 6 8 fresh basic leaves

Found on fullofplants.com

Description

Ingredients

• 2 tbsp vegan butter (or olive oil)
• 2 tbsp tapioca starch (or arrowroot, cornstarch)
• 1 and ½ tbsp soy sauce
• 1 tsp black peppercorns
• 1 tsp green peppercorns
• 1 tsp white peppercorns
• ½ tsp nutritional yeast
• ¼ cup almond milk
• 1 and ¼ cup water
• 8-10 mushrooms (white or cremini)
• 1 tbsp soy sauce
• 8 ounces gluten free fettuccine
• 6-8 fresh basic leaves
• vegan parmesan
• crushed red pepper or oregano

Directions

• Bring a large pot of salted water to a boil and add the pasta.
• While the pasta is cooking, heat a large skillet or saucepan over medium heat.
• Wash and cut the mushrooms and add them to the skillet. Cook for about 5 minutes until they start to release their water, you dont need to add oil to the skillet. Deglaze the skillet with one tablespoon of soy sauce and stir to make sure all the mushrooms are coated. Cook for another 2 minutes until no liquid remains and mushrooms start to caramelize. Transfer the mushrooms to a bowl and set aside.
• In the same skillet, melt the vegan butter, or olive oil over medium heat. Once melted, add the tapioca starch and whisk. It will be clumpy at first, continue to whisk for another 1 minute until it becomes smooth.
• Reduce heat to low and whisk in the soy sauce. Slowly whisk in the almond milk. Whisk until no clump remains, add the water slowly and whisk again. It will take about 1 minute of whisking until the sauce becomes smooth. Add the peppercorns and nutritional yeast. Cook on low for 5 minutes, then increase the heat to medium-high and whisk constantly until the sauce thickens. Strain the peppercorns through a mesh sieve and put the sauce back into the skillet with the mushrooms.
• When the pasta is cooked, drain and add it to the skillet. Stir to coat the pasta with the sauce.
• Top with fresh basil leaves and vegan parmesan. Serve immediately.

Nutrition