This recipe is impressive but quick to prepare, so it's great for family dinners and weeknight meals alike. Feel free to add other vegetables to your sauce, such as fresh spinach or steamed broccoli.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: About 4 servings
- 1 lb. long noodle pasta, such as angel hair or linguini
- 1/4 cup dairy-free soy margarine, divided
- 2 large cloves garlic, minced
- 16 ounces crimini mushrooms, halved
- 1 T. all-purpose flour
- 1 cup plain soy milk
- 1/4 cup dairy-free sour cream
- 1/4 t. salt, plus more to taste
- Freshly ground black pepper, to taste
1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to the manufacturer's instructions. Drain the pasta and set aside.
2. In a large saute pan, heat 2 T. of the soy margarine over medium-high heat. Add the garlic and mushrooms and cook until the mushrooms are fragrant and soft, about 4 minutes. Transfer the mushrooms and garlic to a large bowl and set aside.
3. In the same saute pan over medium-high heat, heat the remaining 2 T. soy margarine and the flour, whisking constantly to combine and avoid burning for about 45 seconds to 1 minute. Continuing to stir constantly, gradually add the soy milk until the mixture is smooth. Add the dairy-free sour cream, salt, and pepper, and stir until well combined. Add the mushrooms and garlic to the sauce, and cook for about 2 minutes more.
4. Remove the pan from heat. Add the pasta to the sauce and toss to coat the noodles. Portion the pasta onto individual plates and add freshly ground pepper to taste. Serve immediately.