Chef Candice Kumai
The ultimate creamy non-dairy, protein packed pasta! For a light, yet power-packed lunch!
2 Tablespoons Extra Virgin Olive Oil
½ yellow onion, chopped
2 Garlic Cloves, minced
1 Cup Shitake mushrooms
1 Cup Cremini or button mushrooms
¼ Cup Sundried tomatoes, chopped
2 Cups Original Rice Milk Powder, made with water
½ Cup Dry rice protein powder
1 teaspoon sea salt to taste
2 1/2 Cups Whole Wheat Penne, uncooked, gluten free is A-ok!
2 Tablespoons Basil, chiffonade, oregano or fresh parsley, to top
Fresh Grated Parmesan or Asiago cheese to top, or vegan cheese
In a large sauce pan add the 2 tablespoons olive oil, add the chopped onion and sautee for about 12 minutes on medium low heat.
Add the minced garlic in for about 2 minutes.
Add in the chopped mushrooms and cook for about 10 minutes or so, getting some great color and flavor on there.
Add in the 2 cups of Almond Milk and then the 1/2 cup of rice protein powder, with a wooden spoon mix all together well to create a cream sauce. Stir and reduce for about 10 minutes. Then add in the sundried tomatoes.
- While that is cooking, in another sauce pan add boil the 2 cups of penne cook thru and strain.
- Marry the pasta into the large saucepan with cream sauce, toss to coat well with all of the sauce.
- Top with herbs and cheese (optional) yum! Enjoy!