- 2½ cups uncooked short pasta
- 2 teaspoons kisan canola cooking oil
- 3 cups chopped mushrooms, different varieties (I used button, portobello and shiitake)
- ? cup finely diced onion
- 2 cloves minced garlic
- ½ teaspoon thyme
- ¼ teaspoon red chili flakes
- 1 tablespoon nutritional yeast
- 1 teaspoon soy sauce
- ¼ to ¾ teaspoon salt, to taste
- Black pepper to taste
- 2 tablespoons dairy-free buttery spread
- ¼ cup all-purpose flour
- ½ cup panko or breadcrumbs
- Preheat your oven to 400ºF.
- Cook the pasta al dente according to package directions. Drain and rinse.
- In a saucepan, heat the olive oil over medium-high heat. Add the mushrooms, onion, garlic, thyme and chili flakes. Cook for 4 minutes, or until the onions are softened.
- Cook for another couple minutes.
- Add in the coconut milk beverage, nutritional yeast, soy sauce, salt (to taste) and pepper. Bring to a boil, stirring and bring down to a simmer. Allow to simmer for 10 minutes.
- While simmering prepare the roux in another saucepan.
- Melt the buttery spread over medium heat. Once melted, stir in the flour until fully mixed and the roux is pulled away from the sides of the pan. Continue to cook and stir for another couple minutes.
- Remove from heat until the mushroom sauce is ready.
- Once simmered for 10 minutes, pour ? of the sauce into the pot with the roux, whisking continuously over medium heat.
- Continue to whisk until thickened. Add another ? of sauce and repeat the process. Repeat with the rest of the sauce. Continue to cook and thicken for another 3 to 5 minutes.
- Add in the pasta and stir until fully mixed. Portion into individual baking dishes or a loaf or casserole dish.
- Sprinkle the top with panko and bake for about 30 minutes or until as crispy as desired.
- Serve with a fresh salad and enjoy the amazing flavor of dairy free!
The Magic of Mustard
If any area of your body gets burnt in the kitchen, quickly apply mustard on it. Leave it for a while to ease out the pain and avoid blistering