Creamy Mushroom Spaghetti
This creamy mushroom alfredo-like pasta is one you won’t forget! The umami flavor of the mushrooms is paired well with woodsy rosemary.
Ingredients
- 12 oz. chef’s sampler mushrooms
- 1 large shallot diced
- 8 oz. gluten free spaghetti
- 2 tsp. minced garlic
- 2 tbsp gluten free flour
- 1 13.6 fl oz. can of unsweetened coconut milk
- 1/2 cup vegetable broth
- 1/2 cup shredded vegan italian cheese
- 1 tbsp lemon juice
- 1/4 tsp salt
- 4 sprigs fresh rosemary
- extra virgin olive oil for sautéing
Instructions
- Cook the spaghetti according to package directions.
- Rip apart the mushrooms into bite-sized pieces.
- Sauté the mushrooms in extra virgin olive oil, with the rosemary leaves from the sprigs, and over medium heat until softened. Set aside.
- Sauté the shallot and garlic with extra virgin olive oil over medium heat in a large saucepan.
- Add the gluten free flour, lemon juice, salt, coconut milk, and vegetable broth. Stir in all ingredients.
- Bring the sauce to a bubble to thicken. Stir.
- Mix in the cheese.
- Add in the cooked spaghetti and mushrooms. Mix to combine.
- Serve warm!