Pea and Mushroom Pasta Sauce [WF/GF/DF/V]
Can be made wheat and dairy-free:see instructions
You can be flexible with the amount of veggies and herbs in this hearty pasta sauce. Garlic is optional, but garlic lovers might want to add more!
Ingredients
3 cups soymilk or other nondairy alternative
6 tablespoons butter or nondairy alternative
6 tablespoons unbleached all-purpose flour or wheat-free alternative
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced (optional)
2 cups (8 ounces) sliced fresh mushrooms
1 (10-ounce) bag frozen peas, thawed
1/2 cup chopped fresh parsley
2 tablespoons finely chopped fresh tarragon, basil and/or dill or 2 teaspoons dried
Salt and pepper to taste
1 pound cooked spinach linguine or other pasta, held warm (about 8 ounces uncooked)
1/2 cup (1 ounce) freshly grated Parmesan cheese or nondairy alternative
Instructions
1. In a saucepan, heat soymilk on low heat until very warm, but do not bring it to a boil.
2. Meanwhile, in a separate pan, melt butter over medium heat until bubbling. Whisk in flour. Cook, whisking constantly, at least 3 minutes. Gradually pour in hot soymilk; continue whisking until sauce thickens.
3. In a skillet, heat oil until hot. Sauté onion and garlic until translucent.
4. Add mushrooms; continue sautéing over medium heat until mushrooms are juicy.
5. Stir in peas, 1/4 cup of the parsley and fresh herbs, making sure theres enough liquid to steam the peas (add a little water if necessary). Cover skillet tightly; steam 5 minutes or until peas are just tender.
6. Stir undrained vegetables into sauce; season with salt and pepper.