Finally, I am contributing
a recipe instead of just asking for one! I love Italian food. Before I was vegan, one of my fave dishes was creamy garlic and mushroon alfredo with pasta. So, here is a vegan version for all you pasta and creamy garlic sauce lovers! Enjoy!
You will need:
Nonstick cooking spray, but a little olive oil is actually better to saute with so f$%k the cooking spray and go with olive oil
1 1/2 cups sliced shitake mushrooms (expensive but taste the best)
4 garlic cloves, minced
1/4 cup vegan parmesan cheese, whichever brand you like best
1/4 cup fresh green onion AND/OR parsley (up to you), but at least one or the other, chopped
ground nutmeg (if you like nutmeg, which I dont)
Salt, to taste
Ground black pepper, to taste
1/4 cups flour
3 cups plain soymilk (NOT VANILLA or otherwise flavoured, because you want to taste the other ingredients, not the soymilk)
1. Spray a large pan with nonstick cooking spray and warm over medium-low heat. Add the garlic and green onions, and cook until softened, about 3 minutes. Add the mushrooms and cook for 7 minutes, stirring occasionally.
2. Place 1/4 cup flour and 1/2 cup of soymilk in a small jar. Cover and shake well to blend. Slowly pour the mixture into the pan with the garlic and mushrooms, whisking to prevent lumps
. Whisk in the remaining 2 1/2 cups soymilk. Stir in the remaining 1/2 cup vegan parmesan cheese, salt and pepper, and pinch of nutmeg (if you opted for the nutmeg). Simmer over medium-low heat until the sauce has thickened, about 8 minutes. Reduce heat to low.
3. Pour over your favourite cooked pasta like penne, or capelini, or gnocchi, and mix gently. In fact, once megan posts that vegan gnocchi recipe, I may just make it with this creamy garlic and mushroon sauce. Gnocchi goes really well with white sauce!
4. Sprinkle some fresh parsley flakes on the entire plate for aesthetic pleasure and enjoy!
of course, delete any of the ingredients that dont appeal to you! When I make this, I actually use way more garlic but then again i love garlic!
This dish is truly a vegan turned pasta and cream sauce lovers heaven.
of course, you cannot eat this every day for dinner and expect to maintain your six pack!
Editted to note that the parsely is best added at the end as sprinkled on top -- not in the cooking