Farfalle or (bowtie pasta) is the perfect pasta for this dish because it allows the cream sauce to hide in all its little bends and wrinkles. In addition, it's similar in size to the mushrooms, which creates the perfect bite!
Here's what you need:
One 16-ounce box or package of farfalle or bowtie pasta
1/2 cup of vegan butter (I used Miyoko's European Style Cultured Butter)
8 ounces of baby Bella or white button mushrooms, thinly sliced
4 cloves of garlic, minced
2 tablespoons flour
1 cup of plant-based milk (I used Califia Farms Barista Blend Oat Milk )
salt and pepper to taste
Add the pasta to a large pot of liberally salted boiling water. Stir quickly to prevent the pasta from sticking, and cook until al dente, about 11 minutes.
Meanwhile, add the mushrooms to a hot skillet over medium heat and cook, turning occasionally until golden on both sides. Remove from the skillet and set aside.
Melt 1/2 cup of butter in the same skillet. Add the garlic, and cook for 1 minute until fragrant.
Add the flour and cook for 1 to 2 minutes, whisking continuously.
Slowly whisk in the plant-based milk and simmer until the sauce thickens. Remove from the heat.
Add the mushrooms, and season the sauce with salt and pepper to taste.
Strain the noodles and add them to the sauce. Toss gently to coat.
Plate and garnish with fresh thyme or parsley if desired.
Enjoy!
