For 2-4 servings:
Whole wheat pasta such as linguini
1/2 cube vegetable bouillon (Rapunzel)
4 cups of mixed, cubed mushrooms,** rehydrated or fresh (when using the less flavorful cremini mushrooms, I’d recommend adding another kind with a stronger flavor.)
2 cloves of garlic, minced
1 tbs fresh rosemary, minced
1/2 glass of dry white wine (alt. vegetable broth)
1/2 cup coconut milk
salt & pepper to taste
vegan cheese such as ‘Daya’ shreds
Prepare the sauce before the pasta. Re-hydrate the dried mushrooms, clean and chop fresh mushrooms. Heat some oil in the frying pan and add minced garlic, till brown and then add the mushrooms and rosemary. Cook for about 12 minutes, until the mushrooms are tender and have re-absorbed their liquids.
While the mushrooms are cooking, bring a pot of water to boil, add veg. bouillon cube and add the pasta to the boiling broth.
When the mushrooms are tender, add salt and pepper to the sauce plus the wine. After the wine has evaporated, the heat should be lowered and the the coconut milk stirred into the sauce that it gets heated, but does not cook. Serve over the cooked and drained pasta with some shredded veg. cheese. ©Mighty Forks 2011
**When buying dried mushrooms, check for the origin. Organic or local varieties are to prefer to imports where environmental toxins might be an issue.