2 cups so delicious dairy free coconut milk beverage unsweetened
0.5 cup cooking wine dry white
0.3 cup flour
2 cloves garlic minced
3 cups mushrooms chopped (I used button, portobello and shiitake)
1 tablespoon nutritional yeast
2 teaspoons olive oil
0.3 cup onion diced finely
0.5 cup panko bread crumbs
4 servings bell pepper to taste
0.3 teaspoon chili flakes red
0.3 teaspoon salt to taste
2.5 cups .5 oz. macaroni uncooked
1 teaspoon soya sauce
0.5 teaspoon thyme leaves
Equipment
frying pan
sauce pan
oven
whisk
pot
casserole dish
Directions
Preheat oven to 400ºF. Cook pasta al dente according to package directions.
Drain and rinse.In a saucepan, heat olive oil over medium-high heat.
Add mushrooms, onion, garlic, thyme and chili flakes. Cook for 4 minutes, until onions are softened.De-glaze the pan by adding the wine. 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 margarine over medium heat. Once melted and in the flour, stirring until fully mixed and the roux is pulled away from the sides of the pan. Continue to cook for another couple minutes.
Remove from heat until mushroom sauce is ready.Once simmered for 10 minutes, pour 1/3 of the sauce into the pot with the roux, whisking continuously over medium heat. Continue to whisk until thickened.
Add another 1/3 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!
