INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 1-14.5 oz High Protein Elbow Macaroni
- 2 bunches enoki mushroom, chopped
- 10 shiitake mushrooms, diced
- 3 small bunches oyster mushrooms, chopped
- 1 garlic clove, crushed
- 5 Tbsp extra virgin olive oil, divided
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 Tbsp flour
- 2 cups unsweetened almond milk
- 4 Tbsp GO Veggie! Dairy Free Garlic & Chive Cream Cheese
- 1 cup GO Veggie! Dairy Free Mexican Style Shreds
- 5 Tbsp Panko bread crumbs
INSTRUCTIONS
- Preheat oven to 375F
- Cook the pasta in salted water, following the package instructions for al dente and drain well
- In the meantime, saute mushroom in 1 tablespoon of olive oil in a large skillet over medium heat for 5-7 minutes. Add about ⅛ teaspoon of salt and set aside
- To prepare the “cream” sauce, heat 3 tablespoon olive oil In a large sauce pan. Add flour mixing well constantly and cook for 2-3 minutes.
- Slowly add almond milk and continue cooking until small bubbles form on the side of the pan, stirring constantly making sure flour mixture is completely dissolved.
- Once “cream” has thickened, add Garlic & Chive Cream Cheese and Mexican Style Shreds. Simmer until it thickens a little more. Add ¼ teaspoon salt (or to taste), ⅛ teaspoon pepper (or to taste)
- Add 4 cups cooked macaroni and cooked mushrooms to the sauce and remove from heat
- Spoon mixture into 6 – 1cup ramekins
- In a small bowl, combine panko bread crumbs, ⅛ teaspoon salt, ⅛ teaspoon pepper and 1 tablespoon olive and mix well
- Sprikle panko bread mixture on top of each ramekin. Bake at 375F for 10 minutes or until golden brown
Recipe by Vicky Cohen & Ruth Sakal, May I Have That Recipe
NUTRITIONS INFORMATION
