Vegan Mushroom Cream Sauce

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An Italian inspired creamy mushroom sauce over pasta. Totally vegan. Just a really simple thick and rich mushroom sauce over elbow pasta. Extremely cravable, yet very healthy.

1 pint cremini mushrooms, sliced
1 cup celery, diced
1 small yellow onion, diced
1 small poblano, diced
1 jalapeno, diced
3 cloves garlic, thinly sliced

1 can garbanzos, plus can brine
3 tbls nutritional yeast
3 tbls vegan mayo
1/2 cup white wine
2 tbls hot sauce
2 tbls olive oil

2 tsps dry basil
2 tsps dry oregano
1 tsps crushed pepper flakes
3 tsps salt
2 tsps black pepper

Saute mushrooms, onions and celery in oil until tender. Deglaze with wine. Cook out wine for 5 minutes. Add poblano, jalapeno, garlic, garbanzos/brine, yeast, hot sauce, spices. Simmer 10 minutes. Stir in vegan mayo.

Toss together warm cooked al dente pasta with the finished sauce.

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