Ingredients:
Ingredient amounts may vary; use whatever amount you desire. Saute cut mushrooms in veggie broth and vegan wine – approx 10 min. Add fresh garlic (to taste, I used 2 cloves). When mushrooms are cooked add more broth and broccoli rabe – cover and steam till wilted. Add white beans and red pepper to taste.
Add pasta and serve!
Another variation and a way to add more flavor:
I’ve been experimenting with using non-fat yogurt as a base for sauces. I used a hand mixer and whipped up the yogurt, a clove of garlic, mustard and red pepper. The consistency was great and I added it to the sauce to thicken. But…it can also be used for a salad dressing (add pureed roasted pepper) or as a pasta sauce on its own – just experiment with other flavors ( I may try miso and ging
- 2-3 Portobello mushrooms or 7-8 Crimini mushrooms
- garlic
- broccoli rabe
- Veggie broth
- cannelini (white) beans
- orrechiette pasta (or any other is fine)
- vegan red wine
- red pepper
Ingredient amounts may vary; use whatever amount you desire. Saute cut mushrooms in veggie broth and vegan wine – approx 10 min. Add fresh garlic (to taste, I used 2 cloves). When mushrooms are cooked add more broth and broccoli rabe – cover and steam till wilted. Add white beans and red pepper to taste.
Add pasta and serve!
Another variation and a way to add more flavor:
I’ve been experimenting with using non-fat yogurt as a base for sauces. I used a hand mixer and whipped up the yogurt, a clove of garlic, mustard and red pepper. The consistency was great and I added it to the sauce to thicken. But…it can also be used for a salad dressing (add pureed roasted pepper) or as a pasta sauce on its own – just experiment with other flavors ( I may try miso and ging
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