Pasta with Mushrooms & Red Peppers

There’s a cold-weather warning here in Toronto today and we’re expecting a huge snowstorm for tomorrow–the biggest one in 3 years. I ain’t going nowhere! So I’m camping out at home with some warm comfort food–pasta!

375g whole wheat short pasta (such as penne, fusilli)

1 tbsp vegetable oil

3 garlic coves, finely chopped

4 cups sliced mushrooms

1 onion, chopped

1/2 tsp EACH salt and pepper

2 red peppers, thinly sliced

2 tbsp red wine

1 1/4 cups unsweetened regular almond milk

1 tbsp whole wheat flour

3 tbsp chopped basil

Dairy-free grated parmesan

Cook the pasta according to the package instructions and set aside.

Heat oil in large pan over medium heat and add the garlic, mushrooms, onion, salt, and pepper. Stir until everything begins to brown and mushrooms begin to give out some of their juice. Add the red peppers and cook for another couple of minutes. Stir in wine and cook for another few minutes until some of the liquid reduces. Add in the almond milk.

Take a cupful of the juice in the pan and pour into a bowl. Whisk in your flour until no longer lumpy. Pour that mixture back into your pan and whisk. Turn your heat to high and boil, then reduce back to medium heat and boil gently while stirring, for a few minutes. Your liquid should thicken up.

Add your pasta and basil. Serve with parmesan ‘cheese’.

I find that this dish tastes the best eaten right away.


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