2tablespoonsgrapeseed oilor ¼ cup white wine or veggie broth (for an oil-free sauté)
1shallotdiced
12ozoyster mushroomsor maitake, shiitake, or baby bella mushrooms
1 1/2cupsplain unsweetened soy milkor other non-dairy milk
1 1/2tablespoonsarrowroot powder or cornstarch
½cupnutritional yeast
1teaspoononion powder
½teaspoongarlic powder
1-2tablespoonsfresh lemon juice
1teaspoonsea salt + more to taste
Freshly ground black pepperfor garnish
¼cupfresh parsleychopped for garnish
Instructions
To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
Warm the grapeseed oil in a skillet on medium heat.
Add the shallots, and sauté until they start to turn translucent, about 2 minutes.
Add the mushrooms, and a pinch of salt. Cook until the mushrooms are tender, about 8 minutes. For meatier mushrooms place a lid or heavy plate directly onto the mushrooms, and cook on medium-low.
In a small bowl, combine the soy milk and arrowroot powder. Stir well to break up any clumps.
Pour it over the mushrooms, and immediately add the nutritional yeast, onion powder, garlic powder, lemon juice, and salt.
Stir it all together on medium-low heat as the sauce thickens. Season to taste with more lemon or salt.
When the sauce is a creamy alfredo consistency add the red lentil penne, and stir well to combine the pasta and the sauce.
Serve hot, garnished with freshly ground black pepper and parsley.