Mushroom Tagliatelle

  • 8 oz pasta

  • 2-3 cups assorted mushrooms

  • 1/4 cup milk or soymilk

  • 1/4 cup pasta water

  • 1 tbs butter or earth balance

  • 3 cloves of garlic, minced

  • 2 tsp flour

  • 1/4 yellow onion, chopped

  • 1 tsp salt

  • 1 tsp red pepper flakes
    OPTIONAL

  • 4-8 basil leave

  • 3 tbs grated cheese (Romano or Parm or Follow Your Heart grated vegan cheese)

1. BOIL WATER AND ADD PASTA. COOK ON MEDIUM HIGH FOR 8-10 MINUTES. AFTER TWO MINUTES OF THE PASTA COOKING:
2. ADD BUTTER, GARLIC, AND ONION TO LARGE SAUTE AN AND COOK ON LOW HEAT FOR 3 MINUTES.
3. ADD MUSHROOMS AND FLOUR. MIX, AND COOK FOR ANOTHER 3 MINUTES.
4. ADD MILK AND PASTA WATER. MIX WELL, AND COOK FOR ANOTHER 5-7 MINUTES ON MEDIUM-LOW HEAT.
5. ADD SALT AND HALF OF YOUR CHEESE.
5. DRAIN PASTA AND ADD IT TO THE SKILLET. MIX THOROUGHLY, MAKING SURE ALL OF THE PASTA IS COATED AND MUSHROOMS ARE IN THE MIX. 
6. TOP WITH GRATED CHEESE AND BASIL.