I was not sure this post was even going to happen today. My camera has been acting up. One minute it will take a picture and the next, I cannot get it to turn on. Maybe it is my rechargeable batteries, maybe I need a new camera. We will see, but I'm glad to report that I got some picture of our delicious dinner last night!
It would seem that we have been in the mood for pasta lately as several of my MoFo posts have been pasta related. We go on these kicks sometimes. A couple of months ago it was rice, then kale, now pasta. I will admit, we are still on a kale kick. Maybe I should do a kale pasta dish sometime. Anyway, we decided to buy shiitake mushrooms this past weekend at the farmers market. One of our favorite local farms was selling them, so we bought a couple. I heart mushrooms, but shiitakes have always been at the bottom of the list. Then, recently I started to enjoy them. The only caveat is that I do not like them in Asian food. The texture and taste does not work for me in a stir fry.
We picked out these beauties and decided to make a creamy mushroom pasta. We wanted to add another mushroom flavor, so we added my favorite-->**crimini mushrooms**. If a recipe calls for shrooms, I almost always use criminis. They have what some people describe as a "meaty" texture. I just happen love the flavor. We enjoyed the pasta with roasted brussels sprouts and I promise to provide a recipe for those in my MoFo post tomorrow.
Creamy Mushroom Pasta
- 2 tsp olive oil
- 1 tsp Earth Balance or other vegan butter
- 3 garlic cloves, chopped small
- 1 small onion, chopped small
- 4 cups of mushrooms (I used a mix of crimini and shiitake)
- 1 tsp ground thyme
- salt and pepper to taste
- 1 cup of soy/almond/coconut creme or milk
- 1/4 c nutritional yeast
- Bag of gluten free pasta
Meanwhile, cook your favorite gluten free pasta. Drain, pour the sauce over the pasta, and serve.