Creamy Vegan Mushroom Pasta

• ¼ cup olive oil or vegan butter
• 4 cloves garlic, minced
• ⅔ cup shallots, finely chopped
• 8 cups mixed mushrooms, sliced
• 3 tbsp unbleached all purpose flour
• 3 cups unsweetened almond milk
• 1 tbsp nutritional yeast, or ½ cup vegan parm, optional
• ⅓ cup fresh parsley, chopped, plus extra for garnish
• 2 cups frozen peas, thawed
• saltand pepper to taste

Instructions

In a large pot bring salted water to a boil. Cook pasta according to package directions and drain.

While the pasta is cooking, prepare the sauce.

Heat olive oil or butter in a large skillet oven over medium heat. Add garlic, shallots, mushrooms and ½ tsp salt and cook stirring occasionally, until mushrooms are browned and tender, about 10-15 mins.Turning down to medium low after 5 mins.

Sprinkle flour over the mushrooms and stir to coat, allowing to cook for 30 sec-1 min. Bring heat back up to medium-high.

Add 1 cup almond beverage, stirring constantly and it let simmer for 1 min. Make sure to break up any clumps.

When completely smooth and thickened slightly, add remaining almond milk and pepper to taste, return to a simmer, stirring constantly.

Cook until the sauce thickens slightly again, about 3 mins.

Remove saucepan from heat and stir in nutritional yeast or vegan parm, if using until melted and or well incorporated. Add peas, and salt & pepper to taste and cook for 1 additional minute or until peas are heated through.

Add the pasta to the mushroom sauce and toss to coat.

Serve garnished with extra parsley and serve immediately.