ingredients:
1 box of pasta of choice, cooked as directed, reserve 1 cup of pasta water
3 pints of assorted mushrooms of choice, cleaned and sliced
1 cup Almond Milk, unsweetened
½ cup of walnut cheese, shredded
¼ cup of sheep parmigiana cheese, grated
½ Walnuts, rough chopped
½ Almonds, rough chopped
4 shallots, chopped
4 cloves of garlic, chopped
2 tablespoons of tomato paste
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 to 2 tablespoons of hot pepper paste of choice,
1 tablespoon of Balsamic vinegar
A handful of Italian parsley, chopped, stems removed
Salt and pepper to taste
Avocado Oil
Directions
In a large deep skillet over medium-high heat, drizzle the Avocado oil, and once it starts to shimmer, in batches brown the mushrooms. You want a single layer, thus the batches. Once brown on one side flip, this process should take about 10 minutes to total for each batch. Once done, season and set aside.
In the same skillet, add a bit more oil and add the shallots and sauté until soft, next add the tomato paste, vinegar, and dried spices, stir for about a minute. Reduce heat, then add the garlic and almond milk and simmer until sauce starts to thicken about 10 minutes. Now return the mushrooms to the skillet, along with the cheeses and the nuts. Stir and simmer until mushrooms are warmed through and the cheese has incorporated into the sauce.
Place pasta in a large serving bowl, add a third of the pasta water, then pour the sauce into the bowl and toss to coat. If the sauce is a bit thick add more of the pasta water. Place in serving bowls and garnish with the parsley. – Enjoy