The parade of soft foods marches on! This one is very rich and creamy, and not so healthy. What can you do?
Inspiration: My Quiet Kitchen | Serves: 6 | Time: 30 min
Changes: skipped dried mushrooms mix; added coconut milk; replaced tamari with coconut aminos; didn't use cashew cheese mix (allergic to cashews)
2 tablespoons vegan butter
8 cloves garlic, minced
12 ounces cremini and/or white button #mushrooms, sliced
1 tablespoon tamari
1 (7 oz.) package vegan gouda, shredded
1 (7 oz.) package vegan cheddar, shredded
1/2 cup coconut milk
2 tbsp chickpea miso - Sub mellow white miso if necessary.
2 tbsp tapioca flour/starch
3 tbsp nutritional yeast
1 tbsp rice vinegar
1 tsp fine sea salt
¾ tsp onion powder
Dash of nutmeg
6 ozraw baby #spinach
16 oz gluten free elbow macaroni
Preheat a large saute pan over medium/low heat. Add butter and garlic to the pan and sauté for about 1 minute. Increase heat to medium, and add the sliced mushrooms. Stirring occasionally, saute until the mushrooms are tender, about 15 minutes. Add the aminos, and cook for another minute or so. Remove from heat, and measure out a heaping ½ cup of the mushroom/garlic mixture.
Meanwhile, heat a large pot of water for the pasta. Salt it generously, and cook pasta until not quite al dente. The pasta will finish cooking in the sauce. Drain in a colander.
In a high-speed blender combine coconut milk, ½ cup cooked mushroom mixture, miso, tapioca, nutritional yeast, vinegar, salt, onion powder, and nutmeg. Blend until smooth.
Pour the sauce into the saute pan with the mushrooms. Bring to a simmer, and add the cooked pasta and shredded cheese to the sauce. Stir to coat. Add the spinach, and cook for a few more minutes or until spinach is wilted and dark green. Taste and add salt and/or pepper, if desired.
Set aside to rest and thicken for 10 to 15 minutes before serving.