Creamy Mushroom Sauce for Pasta

Creamy Mushroom Sauce for Pasta
over Spinach Fettuccini,
pictured with Broiled Zucchini

Also excellent served as a soup!

Serves 6

• 1 1/2 to 2 pounds fettuccine, linguine or spaghetti
• 1/4 cup extra-virgin olive oil
• 2 shallots, thinly sliced, optional
• 4 garlic cloves, minced
• 1 to 1 1/2 pounds crimini or white mushrooms, thinly sliced
• 1/2 cup dry white wine, optional
• 1 (15 ounce) can artichokes in water, drained and sliced, optional
• 3 to 4 cups unsweetened almond milk or other nondairy milk
• 3 tablespoons nutritional yeast flakes
• 1 cube vegetable bouillon
• 2 teaspoons kosher salt (reduce if using salted bouillon)
• 1 teaspoon granulated onion (omit if using shallots)
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons porcini mushroom powder, optional
• 1/4 cup cornstarch
• 1/4 cup unsweetened nondairy milk or water

Heat a large pot of salted water and cook pasta according to package directions. Drain, return pasta to pan, toss with a little olive oil to keep from sticking, cover and set aside. Meanwhile, in a small bowl combine dry seasonings: nutritional yeast, bouillon, salt, onion, garlic and pepper and porcini mushroom powder if using; set aside. In a cup whisk together cornstarch and milk until smooth; set aside. Heat oil in a saucepan on medium. Add shallots if using and sauté until softened, about 3 minutes. Add garlic and sauté until aromatic, 1 minute. Add wine if using and simmer until alcohol has evaporated, 2 to 3 minutes. Increase heat to medium-high, add mushrooms sauté until mushrooms are softened and have released all their liquid, 5 to 7 minutes. Mix in milk, artichokes if using, and seasoning mixture. Bring to a simmer. Whisk cornstarch slurry and, stirring constantly, slowly add to simmering sauce just until sauce is thick enough to coat the back of a spoon; discard remaining slurry. Turn off heat, taste and adjust seasonings.