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

Ingredient List:

• 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
• sea salt
• 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

Step By Step Instructions:

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 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. Remove a small amount of remaining liquid and dissolve miso. Stir back into sauce and simmer for 1-2 minutes.

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.