Adapted Recipe by: Laura Vitale

Serves 4

Prep Time:  15 minutes

Cook Time: 40 minutes

Ingredients:

Olive Oil

Sliced Shiitake Mushrooms – 16-18oz

1 Small Onion, diced

3 Cloves of Garlic, chopped

Spring of Rosemary, finely minced

¾ cup of Dry White Wine

15oz of Crushed Tomatoes

12oz of Fettucine or Rigatoni

½ cup of Non-Dairy Creamer

Fresh Basil and Parsley

Freshly Grated Vegan Parmesan

Salt and Pepper to taste

Preparation:

Add several tablespoons of olive oil to pan.  Add the mushrooms and onion along with a pinch of salt and sauté for several minutes.  Then add garlic and rosemary, sauté one more minute.  Deglaze with the wine; let that reduce by half.  Then add the crushed tomatoes.

  Simmer for about 20 minutes, then add the non-dairy creamer and some basil.  Simmer on low while you add the pasta to the boiling water and cook to al dente making sure to reserve ¾ cup of the starchy cooking water before draining.

Add the drained pasta along with about ½ cup of the cooking water and about ½ cup of parm.  Increase the heat to medium high and cook everything together for a few minutes.  Garnish with chopped parsley and serve!