CREAMY VEGAN MUSHROOM PASTA | Cooking with Almond Breeze | The Edgy Veg
44.1 هزار بار بازدید -
6 سال پیش
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Today on The Edgy Veg
Today on The Edgy Veg I am going to show you how to make a creamy mushroom pasta. This creamy pasta is a dream for all you mushroom lovers out there like me. It’s the perfect quick and easy weeknight meal, but also feels fancy and decadent.
LEARN MORE ABOUT Almond Breeze here: http://www.almondbreeze.ca
GET THE RECIPE: http://www.theedgyveg.com/2018/03/29/...
BUY OUR COOKBOOK: http://bit.ly/edgyveg-cookbook
SUPPORT US ON PATREON: Patreon: edgyveg
SUBSCRIBE TO THE EDGY VEG HERE: http://bit.ly/1TZma0N
I am so excited to be teaming up with Almond Breeze who is sponsoring this video, because they were the first almond beverage company I used when I went vegan! I literally have cases of their unsweetened original in my office because we go through SO many cartons a week. Did you know that they grow their own almonds!?
We all know that Almond Breeze is amazing in smoothies and coffee, but so many people forget or don’t know that you can cook with it! This creamy vegan mushroom sauce recipe proves that there is so much more you can make with almond Breeze than just smoothies. This mushroom sauce is made with mixed mushrooms, rosemary, nutritional yeast, peas, parsley and more. I hope it inspire you to start cooking more with Almond Breeze!
In a large pot bring salted water to a boil. Cook your pasta of choice according to package directions and drain. While the pasta is cooking, prepare the sauce. Heat olive oil or vegan butter in a large pot or pan over medium heat. Add minced garlic, chopped shallots, mixed mushrooms and salt and cook, stirring occasionally, until mushrooms are browned, about 10-15 mins.Turn the heat down to medium low after 5 mins.
Sprinkle flour over the mushrooms and stir to coat, allowing to cook for 30 sec-1 min. This is what with make this sauce nice and creamy.
Bring heat back up to medium-high and add 1 cup almond beverage, stirring constantly and it let simmer for 1 min. Make sure to break up any clumps. When completely smooth and thickened slightly, add remaining almond beverage and pepper to taste, return to a simmer, stirring constantly. Add peas and cook until the sauce thickens slightly again, about 3 mins.
Remove saucepan from heat and stir in nutritional yeast or vegan parm, if using, until melted and well incorporated. Add salt & pepper to taste. Now add the pasta to the mushroom sauce and toss to coat. Serve garnished with extra parsley and serve immediately.
Enjoy!
Connect with us on the interwebs here:
GET THE NEW COOKBOOK: http://bit.ly/edgyveg-cookbook
Follow The Edgy Veg on Twitter: http://bit.ly/1eTMJim (@edgyveg)
Follow The Edgy Veg on Instagram: http://bit.ly/18DGpxo (@edgyveg)
Visit The Edgy Veg Blog: http://bit.ly/1dxcNmv
Like The Edgy Veg on Facebook: http://on.fb.me/1gNzEZk
LEARN MORE ABOUT Almond Breeze here: http://www.almondbreeze.ca
GET THE RECIPE: http://www.theedgyveg.com/2018/03/29/...
BUY OUR COOKBOOK: http://bit.ly/edgyveg-cookbook
SUPPORT US ON PATREON: Patreon: edgyveg
SUBSCRIBE TO THE EDGY VEG HERE: http://bit.ly/1TZma0N
I am so excited to be teaming up with Almond Breeze who is sponsoring this video, because they were the first almond beverage company I used when I went vegan! I literally have cases of their unsweetened original in my office because we go through SO many cartons a week. Did you know that they grow their own almonds!?
We all know that Almond Breeze is amazing in smoothies and coffee, but so many people forget or don’t know that you can cook with it! This creamy vegan mushroom sauce recipe proves that there is so much more you can make with almond Breeze than just smoothies. This mushroom sauce is made with mixed mushrooms, rosemary, nutritional yeast, peas, parsley and more. I hope it inspire you to start cooking more with Almond Breeze!
In a large pot bring salted water to a boil. Cook your pasta of choice according to package directions and drain. While the pasta is cooking, prepare the sauce. Heat olive oil or vegan butter in a large pot or pan over medium heat. Add minced garlic, chopped shallots, mixed mushrooms and salt and cook, stirring occasionally, until mushrooms are browned, about 10-15 mins.Turn the heat down to medium low after 5 mins.
Sprinkle flour over the mushrooms and stir to coat, allowing to cook for 30 sec-1 min. This is what with make this sauce nice and creamy.
Bring heat back up to medium-high and add 1 cup almond beverage, stirring constantly and it let simmer for 1 min. Make sure to break up any clumps. When completely smooth and thickened slightly, add remaining almond beverage and pepper to taste, return to a simmer, stirring constantly. Add peas and cook until the sauce thickens slightly again, about 3 mins.
Remove saucepan from heat and stir in nutritional yeast or vegan parm, if using, until melted and well incorporated. Add salt & pepper to taste. Now add the pasta to the mushroom sauce and toss to coat. Serve garnished with extra parsley and serve immediately.
Enjoy!
Connect with us on the interwebs here:
GET THE NEW COOKBOOK: http://bit.ly/edgyveg-cookbook
Follow The Edgy Veg on Twitter: http://bit.ly/1eTMJim (@edgyveg)
Follow The Edgy Veg on Instagram: http://bit.ly/18DGpxo (@edgyveg)
Visit The Edgy Veg Blog: http://bit.ly/1dxcNmv
Like The Edgy Veg on Facebook: http://on.fb.me/1gNzEZk
6 سال پیش
در تاریخ 1397/01/09 منتشر شده
است.
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