Updated: Aug 28, 2021
Okay on week two of trying to eat a plant-based diet, Vegan. Well so far, it’s been vegetarian, it’s the cheese thing, it’s so hard to give up, well and butter on toast too, but we have moved to goat cheeses and butter, so at least it’s a bit better.
Well so I have been exploring the whole “Nut” milk thing, and I have been playing with making sauces from Almond Milk as if it were traditional milk. It has been sort working out, it does need a thickening agent, so I have been using potato or corn starch to aid with that. With that said, I have been going back to my pasta recipes and see what tweaks I can make to make them, well also most Vegan, and here I one from the other night – Enjoy.
PS: I have been trying "Nut" Cheese and so far - Ugh!
1 lb. of dried pasta of choice – cook as directed on package, reserve 1 cup of pasta water
3 cups of baby spinach, chopped
2 pints of mushrooms of choice, sliced
1 cup Almond Milk – unsweetened
½ cup of veggie stock or pasta water
½ cup of ground roasted almonds
2 shallots, minced
4 cloves of garlic, minced
3 tablespoons of Olive Oil
1 tablespoon corn starch
1 teaspoon fresh grated nutmeg
Red Pepper Flakes to taste
Salt and Pepper Taste
Place a large skillet over medium-high heat, add oil and shallots, sauté until soft. Now add garlic, stir, followed by the mushrooms and veggie stock. Sauté until mushrooms are soft and cooked through. Add almond milk, almonds, corn starch, red pepper flakes, and seasoning, stir, bring to a boil and reduce, simmer for about 10 minutes or until sauce starts to thicken. Remove from heat.
In a large serving bowl place pasta, pour sauce over pasta, add spinach and toss, and serve.
Note: if sauce gets too thick add more pasta water to thin.