Cappellini in Creamy Mushroom Sauce
This rich pasta dish not only satisfies your tummy but it’s good for your skin. Loaded with moisture-rich mushrooms in a creamy sauce that won’t clog your pores, this pasta dish will leave you glowing.
Makes 5-6 servings
1 package whole wheat cappellini
1 teaspoon extra virgin olive oil
1 onion, diced
2 cloves fresh garlic, minced
Generous pinch crushed red chili flakes
2 cups fresh shiitake mushrooms-brushed free of dirt and thinly sliced
1 Portobello mushroom, stem removed, thinly sliced
1 1/2 cups white wine
1/2 cup unsweetened organic almond or soy milk
2 teaspoons white miso
fresh chives, minced
Place oil in a medium saucepan with onion and garlic over medium heat. When the onions begin to sizzle, sauté with chili flakes and a pinch of salt, until translucent. Add shiitake mushrooms, a pinch of salt and sauté until limp. Add Portobello, a pinch of salt and sauté for 2-3 minutes more. Add wine and, milk, season lightly with salt and bring to a boil. Lower and cook, uncovered for about 30 minutes, until the mushrooms are very soft and the sauce is reduced and thickening.
Bring a large pot of salted water to a boil and cook the cappellini al dente, 4-6 minutes. Drain; do not rinse. Toss immediately with the mushroom sauce and stir in fresh chives. Transfer to a pasta bowl and serve immediately.
Cook’s Tip: If you prefer to cook this recipe without wine, you can try using sparkling apple juice or cider but it will make for a very sweet result. You may also use 100% almond or soy milk instead of the wine.