Penne in Vegan Mushroom Cream Sauce

1/2 a 1 lb. box penne pasta cooked al dente

8 ounces chopped white mushrooms
One 13.5 ounce can unsweetened coconut milk
1/2 cup white wine
1/2 cup original flavor almond milk
1 tbl olive oil
2 shallots minced
1 jalapeno minced
3 cloves garlic, sliced
Large handful of fresh parsley chopped
1 tsp herbs de provence
1 tsp crushed red pepper flakes
2 tsps salt, 2 tsps black pepper

Saute mushrooms in the olive oil in a large skillet. Season with 1 tsp salt and 1 tsp black pepper. Cook over medium high heat stirring often until darkened and fragrant. Add shallots, jalapeno and garlic. Continue cooking and stirring until shallots are translucent and the mixture is very aromatic. Add wine. Bring to a simmer and let reduce 5 minutes.

Add coconut milk, almond milk, herbs de provence, pepper flakes and remaining salt and pepper. Simmer for 5 minutes.

Add cooked pasta. Stir to coat pasta in sauce . Cook over medium heat for a few minutes until a nice sauce is formed.

Stir in parsley.


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