Today on The Edgy Veg I am going to show you how to make a creamy mushroom pasta. This creamy pasta is a dream for all you mushroom lovers out there like me. It’s the perfect quick and easy weeknight meal, but also feels fancy and decadent.
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I am so excited to be teaming up with Almond Breeze who is sponsoring this video, because they were the first almond beverage company I used when I went vegan! I literally have cases of their unsweetened original in my office because we go through SO many cartons a week. Did you know that they grow their own almonds!?
We all know that Almond Breeze is amazing in smoothies and coffee, but so many people forget or don’t know that you can cook with it! This creamy vegan mushroom sauce recipe proves that there is so much more you can make with almond Breeze than just smoothies. This mushroom sauce is made with mixed mushrooms, rosemary, nutritional yeast, peas, parsley and more. I hope it inspire you to start cooking more with Almond Breeze!
In a large pot bring salted water to a boil. Cook your pasta of choice according to package directions and drain. While the pasta is cooking, prepare the sauce. Heat olive oil or vegan butter in a large pot or pan over medium heat. Add minced garlic, chopped shallots, mixed mushrooms and salt and cook, stirring occasionally, until mushrooms are browned, about 10-15 mins.Turn the heat down to medium low after 5 mins.
Sprinkle flour over the mushrooms and stir to coat, allowing to cook for 30 sec-1 min. This is what with make this sauce nice and creamy.
Bring heat back up to medium-high and add 1 cup almond beverage, stirring constantly and it let simmer for 1 min. Make sure to break up any clumps. When completely smooth and thickened slightly, add remaining almond beverage and pepper to taste, return to a simmer, stirring constantly. Add peas and cook until the sauce thickens slightly again, about 3 mins.
Remove saucepan from heat and stir in nutritional yeast or vegan parm, if using, until melted and well incorporated. Add salt & pepper to taste. Now add the pasta to the mushroom sauce and toss to coat. Serve garnished with extra parsley and serve immediately.
Enjoy!
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THAT’S WHERE CHANTELLE WENT!! CHANTELLE WHYYY!!!?? 😣 love your videos and I shall try this Almond Breeze… I havent found any milks I like.. they are all terrible 😝
I’ve gained a new appreciation for mushrooms since becoming vegan, and this recipe might put them at the top of the favorite honorary vegetables list.
😛🍄
There a lag in your video, but still great video
These videos feel more and more like infomercials
almond breeze sweetened is soooooo good on its own
Too bad almond plantations play a major roll in the reason why owned bee colonies are collapsing at an alarming rate; because beekeepers are pressured to move their bees out into the fields to make more money where said bees could be potentially infected with mites, viruses, and that the hives could even be stolen of the plantation land itself… but yeah, lets eat more almonds.