Mushroom Pasta Bake with White Wine Cream Sauce (Vegan)
You can never have too many main course recipes, so give Mushroom Pasta Bake with White Wine Cream Sauce (Vegan) a try. This recipe serves 4. One serving contains 403 calories, 12g of protein, and 10g of fat. Head to the store and pick up flour, thyme, onion, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 55 minutes.
Instructions
Preheat oven to 400ºF. Cook pasta al dente according to package directions.
Drain and rinse.In a saucepan, heat olive oil over medium-high heat.
Add mushrooms, onion, garlic, thyme and chili flakes. Cook for 4 minutes, until onions are softened.De-glaze the pan by adding the wine. Cook for another couple minutes.
Add in the coconut milk beverage, nutritional yeast, soy sauce, salt (to taste) and pepper. Bring to a boil, stirring and bring down to a simmer. Allow to simmer for 10 minutes.While simmering prepare the roux in another saucepan. Melt margarine over medium heat. Once melted and in the flour, stirring until fully mixed and the roux is pulled away from the sides of the pan. Continue to cook for another couple minutes.
Remove from heat until mushroom sauce is ready.Once simmered for 10 minutes, pour 1/3 of the sauce into the pot with the roux, whisking continuously over medium heat. Continue to whisk until thickened.
Add another 1/3 of sauce and repeat the process. Repeat with the rest of the sauce. Continue to cook and thicken for another 3 to 5 minutes.
Add in the pasta and stir until fully mixed. Portion into individual baking dishes or a loaf or casserole dish.
Sprinkle the top with panko and bake for about 30 minutes or until as crispy as desired.
Serve with a fresh salad and enjoy the amazing flavor of dairy free!