450 grams (1 pound) fettuccine or spaghetti (gluten-free is a wonderful option)
2 cups shiitake mushrooms, sliced
1 cup oyster mushrooms, sliced
3 cups button mushrooms, sliced
1 cup vegetable broth (preservative-free of course!)
1 cup non dairy milk
3 tablespoons tamari
Sassy black pepper, ground fresh
1. Boil a big pot of water, then add your pasta and cook about 8 minutes. (Pasta should be al dente—so you can sink your teeth in it.)
2. While the pasta is having a pool party, add a splash of water to a large pan along with all those delicious mushrooms, and cook for around 3 minutes.
3. Add the rest of your ingredients to the pan, and simmer over medium heat until mushrooms are tender and juicy. Give it at least 10-15 minutes—no need to rush things!
4. When the pasta is hot and ready, drain and transfer to a serving bowl. 5. Pour your mushroom sauce all over the pasta.
By Donna Wild