Vegan Mushroom Rigatoni! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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📸 & Recipe: elizabethshealthylife⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp vegan butter earthbalance ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 white onion finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
18 oz Bella mushrooms, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cloves garlic minced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tbsp all-purpose flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups vegetable stock ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp black pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp dried basil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 tsp Trader Joe’s truffle powder seasoning⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup frozen peas thawed ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional fresh parsley for topping ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3/4 lb barillaus rigatoni ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook pasta according to package directions. Meanwhile, in a large sauté pan over medium heat add the butter and olive oil. Add the chopped onions and cook until softened (about 5 minutes). Then add the mushrooms and garlic and cook until mushrooms are softened (about another 5 minutes). Add the all-purpose flour and coat mushrooms with it stirring for about 1 minute. Then add the vegetable stock and stir until it reaches a simmer. It will become a perfect thickness soon after it reaches a simmer. Add in the spices and stir. Once pasta is cooked, drain it and add it to the sauce to coat it well. Then add the thawed peas right before serving just to heat them through. Garnish with optional parsley.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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