Happy Friday, readers! This week has gone by super quickly for me. Makes sense though. After returning from Costa Rica on Monday night, I had this week off before starting school on September 12th. After 11 days of traveling, I was quite content simply hanging around my Williamsburg, Brooklyn apartment all week. I did some cleaning, some organizing, some cooking and caught up on my Bravo reality shows (a guilty pleasure that I actually don’t feel guilty about because Bravo and Andy Cohen are awesome).
On Wednesday night, I made a simple dinner for me and Matt, a repeat of a dish I made a couple weeks ago. I crave creamy pasta often, but this is a much healthier (and vegan) version of a creamy mushroom pasta sauce. This creamy, dreamy dish is also super easy, made from start to finish in just one pot. That’s the secret to the dairy-free creamy texture. The pasta cooks in the sautéed mushroom and almond milk mixture. The starch in the pasta and the reduction of the almond milk naturally create a rich sauce. To balance the strong taste of the almond milk, I added nutritional yeast, some Dijon mustard and plenty of sea salt and black pepper. I also added a can of drained and rinsed white (canellini) beans to this sauce to increase the protein and fiber of the dish and make it more satisfying and filling.
This will no doubt be a go-to for me when the weather starts to change and the temperature drops, so what better time to share than early September. I think it’s clear, I’m fully ready for sweaters, scarves, changing leaves and everything else that comes with crisp, fall weather. Sorry, summer. It’s nothing personal, I’ll long for you again in February, I promise.
Creamy Vegan Mushroom & White Bean Pasta
Serves: 4 Start to Finish: 40 minutes
1 tablespoon Coconut Oil
2 Yellow Onions, sliced into half moons
4 cloves Garlic, peeled and minced
16-oz Baby Bella Mushrooms, cleaned and sliced
3 cups plain, unsweetened Almond Milk (I like So Delicious brand)
12 ounces Whole Wheat Pasta (I’m using linguini this time)
1 tablespoon Dijon Mustard
1 tablespoon Nutritional Yeast
1 12-oz can organic Canellini Beans, drained and rinsed
Fresh Parsley, for garnish
Prep veggies (clean, peel, slice, etc). Heat oil and minced garlic inn a large skillet or pan over medium heat. When garlic begins to sizzle, add sliced onions. At any point during cooking, add a couple tablespoons of water if the pan gets too dry. Salt to taste (1/2 tsp). Cook for 6-7 minutes, tossing often. Add sliced mushrooms, cook for about 8 minutes, tossing often. Salt to taste (1/2 tsp) and cook for an additional 2 minutes.
Add 3 cups of almond milk to mushrooms. Cover and bring to boil. Add pasta and salt to taste (2 teaspoons) to milk and mushrooms (if using a long-cut pasta, you may need to break the strands in half to fit in pan). Cook uncovered over medium heat, until pasta is al dente (10-14 minutes), stirring often. Add more almond milk, 1/4 cup at a time, if pasta gets too dry. Remove from heat. Stir in yeast, mustard, beans and pepper to taste (1/2 teaspoon). Add salt if needed. Serve immediately.