CREAMY ALMOND MILK PASTA WITH MUSHROOMS
400g of your choice of pasta
A handful of tarragon & oregano
6 medium sized mushrooms
2 garlic cloves
1 medium shallot
2 tbsp of olive oil
2 tbsp of flour
1 cup of fresh almond milk
1/2 teaspoon of salt
A pinch of pepper
In a large pot, boil the pasta in boiling water until al dente.
Mince the herbs, garlic, shallots and slice the mushrooms.
In a large frying pan, heat the olive oil over medium heat. Add garlic and shallots and saute for 1 minute. Add the mushrooms, and then the flour, and cook for 5 minutes, stirring frequently.
When the flour is dry and bubbly, add the almond milk herbs, salt and pepper.
Stir until creamy, about 1 minute, then remove from heat. If too dry add more almond milk or water.
Add the pasta to combine, garnish with herbs and serve!