Mushroom Stuffed Pasta
serves 4

Mushroom Stuffed Pasta
Earthy mushrooms and sage are sauteed with garlic and onions for a pasta filling that will melt in your mouth.
Ingredients:
Mushroom Filling
2 tablespoons vegan butter
4-5 cloves chopped garlic
1/2 cup chopped onion
1 pound chopped mushrooms (shiitake, crimini, white, or wild)
1/4 cup chopped fresh sage
1/4 red wine or sherry
Mushroom Filling
2 tablespoons vegan butter
4-5 cloves chopped garlic
1/2 cup chopped onion
1 pound chopped mushrooms (shiitake, crimini, white, or wild)
1/4 cup chopped fresh sage
1/4 red wine or sherry
Sauce
1 tablespoon vegan butter
1 tablespoon flour
3/4 cup plant based milk
1/4 cup shredded vegan Parmesan
12 giant pasta shells
1 tablespoon vegan butter
1 tablespoon flour
3/4 cup plant based milk
1/4 cup shredded vegan Parmesan
12 giant pasta shells
Directions:
- Heat large skillet over medium heat, add butter. When butter has melted, saute garlic for 1 minute.
- Add onion cooking for 2-3 minutes. Stir in mushrooms and cook until tender.
- Add the sage and wine stirring until all liquid is gone.
- Heat water for pasta. Cook about 10 minutes. Pasta should be cooked to just under al dente.
- Drain pasta, rinse under cold water, drain again and set aside.
- While pasta is cooking heat 1 tablespoon butter in small saucepan over low heat.
- Whisk in flour until smooth. Slowly pour in milk while whisking.
- Increase heat to medium cooking sauce until it begins to thicken. Stir in cheese.
- Pre-heat oven to 350 degrees.
- Coat baking dish with cooking spray. Fill each shell with a spoonful of mushroom mixture.
- Arrange shells in baking dish, spoon sauce on top of each shell covering well. Cover with foil and bake 20-30 minutes.
Calories 336, Fat 12.9g, Cholesterol 0mg, Sodium 199mg
Carbohydrates 42.6g, Fiber 2.3g, Sugars 5.0g, Protein 14.8g
Carbohydrates 42.6g, Fiber 2.3g, Sugars 5.0g, Protein 14.8g