This dinner did not taste vegan or gluten free! I was deliriously happy! I love pasta, and I love a sauce that starts with a roux.
I also love the word roux… right Spabettie Mom? 😉
I recently bought a few things from Fustini’s Oils and Vinegars.
One that I was particularly excited about (and started planning this recipe as soon as I saw it) was the Porcini Mushroom Olive Oil.
Cremini & Porcini Pasta
2 tablespoons olive oil
2 tablespoons dairy free butter
2 tablespoons gluten free all purpose flour
1 cup almond milk
17-20 small cremini mushrooms, sliced
4 servings pasta (quinoa spaghetti)
Sauté cremini mushrooms in one tablespoon Earth Balance. Remove from pan. Using same pan, melt remaining one tablespoon Earth Balance and one tablespoon olive oil. Add flour – blend and brown. Add almond milk – stir until creamy. Add remaining tablespoon of olive oil. Add sautéed cremini mushrooms. Add cooked spaghetti. Enjoy.
We enjoyed this with a simple salad with Meyer Lemon Vinaigrette.
What is your favorite pasta?
This isn’t my first gluten free roux… remember my Buffalo Mac…? 😀
Do you have a favorite food you’d like me to attempt to make vegan and or make gluten free?