Forget everything I said about the Omnivore‘s pasta in vegan cream sauce recipe, the dish he whipped up yesterday completely blows it out of the water. [Don’t get me wrong, you should still try the other version, but put this one high on your list as well.] It’s interesting combination of guacamole and coconut milk makes for an extra creamy, sort of spicy sauce that I’ve now deemed “better than mac & cheese.” [Be sure to top it with Parma! to ensure that cheese-like flavor.]
Here’s the basic rundown:
a few spoonfuls Earth Balance butter
1 garlic clove, chopped or a small spoonful of canned chopped garlic
1 jalapeno, chopped
2 scallions, chopped
1/2 large red bell pepper, chopped
a few handfuls spinach
a few handfuls baby bella mushrooms
1 packet Wholly Guacamole [or your own 2 oz serving of mashed avocado mixture]
So Delicious Coconut milk, unsweetened
Heat Earth Balance in large skillet over medium to high heat until melted.
Brown garlic in butter before adding other vegetables.
Add jalapeno, scallions, & bell pepper, cook to near desired consistency.
Reduce heat, then add spinach and mushrooms [these take very little time to heat].
Add entire guacamole packet and a few splashes of coconut milk [sorry guys, the Omnivore doesn’t measure] to the cooked vegetables.
Go slowly until the mixture is just slightly runnier than your desired consistency.
Add a sprinkling of flour to achieve desired thickness.
Stir in your choice of pasta [we used shells for that shells & cheese effect], sprinkle with Parma! & Enjoy.
Personally, I licked the plate clean: