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!