Rotini with Creamy Mushroom Sauce

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* Exported from MasterCook *

 

Rotini with Creamy Mushroom Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 medium onion -- chopped

2 cloves garlic -- minced

1 1/2 cups slliced portobello mushrooms (about 1/3

pound)

1 1/2 cups sliced white mushrooms (about 1/3 pound)

2 tablespoons all-purpose flour

2 cups almond milk

4 canned artichoke hearts -- drained and sliced

1 tablespoon minced fresh basil OR 1/2 teaspoon dried

basil

1/4 teaspoon hot red pepper flakes

1 tablespoon balsamic vinegar

1 pound rotini

 

Heat the olive oil in a large saucepan over medium heat. Add the onion and

saute 5 minutes or until softened. Add the garlic and mushrooms and cook 1

minute. Stir in the flour and cook 1 minute. Reduce the heat to low. Slowly

add the almond milk, stirring constantly, to achieve a smooth sauce, about 2

minutes. Add the artichokes, basil, pepper flakes, and vinegar, and simmer 10

minutes to allow the flavors to blend. Meanwhile, cook the rotini in a large

pot of boiling salted water until tender. Drain and place the pasta in a

serving bowl, add the sauce, and toss lightly.

 

 

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Per serving: 345 Calories (kcal); 6g Total Fat; (15% calories from fat); 11g

Protein; 62g Carbohydrate; 0mg Cholesterol; 51mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0