|Mushrooms meet avocado in a rich tasting sauce.|
Alas another pasta dish, my friends. A recipe otherwise known as Cleaning Out the Fridge.
Life of the frugal simpleton summer continues forth with an easy sauce.
Combination of the chunky, meaty flare of baby bella mushrooms diced to perfection, nooch (becoming a heroic savior beyond mac n needs), and ripened just right avocado makes for a great substitute for white or "butter" sauce. Both creamy and textural, this one's a home run!
Well, in my opinion.
Avocado-Portobello Mushroom Pasta Sauce Ingredients and Preparation
2 tablespoon olive oil
1 teaspoon garlic, minced
1 cup portobello mushrooms, chopped
3 tablespoon nutritional yeast
1/4 cup almond milk
1 teaspoon Liquid Aminos
1 teaspoon Italian seasonings (optional)
1/4 teaspoon black pepper
1/2 avocado, ripened (save other half for garnish)
1/4 teaspoon crushed red pepper
In a skillet, combine olive oil, garlic, and mushrooms.
After about 5 minutes add nutritional yeast, almond milk, Liquid Aminos, Italian seasonings, and black pepper.
|Add scooped avocado.|
|And smash into creamy smithereens. Turn off heat.|
|Pour over any pasta choice. Mine is the rotini trifecta. Gotta love what spinach and tomato can do to durum wheat.|
|Sprinkle crushed red pepper.|
|Enjoy the yum.|