My sister recently returned from Italy and raved about the rich mushroom pasta with sauce that resembled the fat-laden fettuccine alfredo of our youth. Then she proceeded to tell me I could never go to Italy, or Europe for that matter, and eat dairy-free.
I can't image going to Italy without Parmesan or Paris passing on a croissant or a crepe. But, for now I'm in my kitchen in Chicago and I decided to invite my sister over for my much healthier, gluten and dairy free version of her favorite pasta.
My sister texted me later that night, "I thought dinner was very good. Thank you."
GLUTEN AND DAIRY FREE CREAMY MUSHROOM PASTA
10 ounces gluten-free penne
2 tablespoons extra virgin olive oil
3.5 cups sliced mushrooms
1 teaspoon chopped chives
1 cup gluten-free vegetable stock
1 tablespoon lemon juice
2/3 cup vegan cream cheese
2 cups spinach chopped
salt and pepper
Cook the pasta in salted water and drain saving 1/2 of the cooking liquid. Meanwhile, heat oil in large skillet over medium heat and adding mushrooms stirring for 8 minutes. Add spinach, chives, broth and lemon juice and cook for 10-12 minutes until the sauce is reduced by half. Stir in cream cheese and cook for 5 minutes. Add the reserved cooking liquid and then the cooked pasta and combine. Add salt, pepper and enjoy!
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