1 teaspoon vegan butter
12-14 shitake mushrooms
2 teaspoons olive oil
4 cloves garlic, minced
4 1/2 tablespoons vegan butter
2-4 cups fresh spinach
1/4 cup walnuts
1/2 cup nondairy milk (I use soy)
1 pound pasta (I use linguine)
salt and pepper, to taste
1. Boil water and cook pasta according to package directions. Get out two pans: one for searing the mushrooms and one for other veggies and sauce. The pan doesn't have to be deep--a normal frying pan will do.
2. Dab a little vegan butter into your first pan and sear the mushrooms on medium-high heat until crispy but not burnt. In the other pan, heat the olive oil on medium heat and add the garlic, seared shitakes, walnuts, spinach, and vegan butter.
3. Slowly add in milk and continue cooking for about 3 minutes. The sauce is not supposed to be plentiful or thick. When you mix it with the pasta, it is perfect.
4. Turn up heat to high and boil for 1 minute. Add the veggies and sauce to the cooked pasta. Season, to taste. Enjoy!
My husband and I made this because we were craving a buttery, rich pasta dish. It's the perfect amount of richness without being greasy or making you feel gross. I don't like the taste of soy much, but you can't even taste it one bit. Just tastes delicious and creamy. Adding more vegetables like broccoli, peppers - whatever would be good.
Source of recipe: I wrote this recipe.