Merry Christmas Everyone!
Oh Whole Foods. You have been responsible for so many impulse buys over the years, especially among hungry vegans. And that was the case this week. I do the majority of my shopping at Trader Joe’s, but for those last couple specialty items like various vegan cheeses or fake meats I have to head across the street to the expensive Whole Foods to get those items. And being a mushroom-addict this week was one of those times when I walked in and had to buy the item on sale in the front of the produce section: chantarelle mushrooms. Never heard of them before, but they looked unique so I though I would give them a try. Made a tasty and simple, comforting pasta with them.
- 1/2 a pound of chantarelle mushrooms (they are expensive, $16.99 a pound at Whole Foods, so I splurged on 1/2 a pound)
- 1 bag frozen peas
- 2/3 cup almond milk
- 1/3 cup olive oil
- 6-8 TBsp flour
- 2 TBsp nutritional yeast
- 2 TBsp white wine
- 1/8 cup chopped green onion
- gigli pasta
- olive oil (small amt for frying)
First you will want to rinse your mushrooms and then slice in to bite sized pieces. Add to a wok with the green onions and heat with a small amount of olive oil.
Meanwhile cook your gigli pasta.
After about 4-5 minutes of frying at medium heat for the mushrooms, add the white wine and salt and pepper, cooking another 2-3 minutes. Then add the peas and the almond milk/olive oil mixture. Stir in and start adding flour to thicken the mixture, Tablespoon by Tablespoon. I ended up adding about 8 TBsp until I though the mixture looked like the right creaminess.
Serve the mushroom and pea sauce over your pasta!