Creamy Garlic and Mushroom Sauce (for your favourite pasta)
Ingredients:
A little olive oil (about one teaspoon)
1 1/2 cups sliced shitake mushrooms (these taste the best, although any mushroom will do)
4 garlic cloves, minced
1/4 cup vegan parmesan cheese (available from www.crueltyfreeshop.com.au)
1/4 cup fresh green onion or parsley, chopped
Pinch ground nutmeg
Salt, to taste
Ground black pepper, to taste
1/4 cups flour
3 cups plain soymilk
Instructions
1. Heat olive oil in a pan. Add the garlic and green onions, and cook until softened, about 3 minutes. Add the mushrooms and cook for about 7 minutes, stirring occasionally.
2. Place 1/4 cup flour and 1/2 cup of soymilk in a small jar. Cover and shake well to blend. Slowly pour the mixture into the pan with the garlic and mushrooms, whisking to prevent lumps. Whisk in the remaining 2 1/2 cups soymilk. Stir in the remaining 1/2 cup vegan parmesan cheese, salt and pepper, and pinch of nutmeg (if you opted for the nutmeg). Simmer over medium-low heat until the sauce has thickened, about 8 minutes. Reduce heat to low.
3. Pour over your favourite cooked pasta like penne, or capelini, or gnocchi, and mix gently.
4. Sprinkle some fresh parsley flakes on the entire plate for aesthetic pleasure and enjoy!
recipe courtesy of CompassionateGirl