Pasta - Capellini w/ Wild Mushroom Sauce

[Guest guest]

* Exported from MasterCook *

 

Capellini with Wild Mushroom Sauce

 

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

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

1 cup chopped onions

2 tablespoons all-purpose flour

1 cup vegetable stock

1 1/2 cups almond milk

1 cup chopped porcini mushrooms

1 cup chopped portobello mushrooms

1/2 cup chopped oyster mushrooms

1/2 cup shiitake mushrooms

salt and freshly ground black pepper

1 pound capellini -- cooked al dente, and drained

2 tablespoons minced fresh parsley, or 2 teaspoons

dried, for garnish

 

Heat 2 tablespoons of the oil in a large saucepan over mediumm-high heat. Add

the onions and cook and cook until softened, about 5 minutes. Add the flour and

cook, stirring, for 2 minutes. Whisk in the stock, stirring until smooth, about

2 minutes. Slowly whisk in the almond milk and continue stirring to achieve a

smooth sauce. Heat the remaning 1 tablespoon oil in a separate pan over medium

heat. Add the mushrooms and cook, stirring frequently, for 3 minutes, until

they begin to soften. Season with salt and pepper to taste. In a food

processor, combine 1 cup of the cooked mushrooms with the sauce mixture and

puree until well blended. Return the mixture to the saucepan and combine with

the remaining mushrooms, cooking over low heat for 5 minutes or until hot. Toss

the hot cooked pasta with the sauce and serve garnished with the fresh parsley.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 247 Calories (kcal); 11g Total Fat; (38% calories from fat); 5g

Protein; 35g Carbohydrate; 1mg Cholesterol; 412mg Sodium

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

0 Other Carbohydrates

 

 

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