I have been craving something creamy. My favorite soup/broth brand is on sale at Wegman’s, so I bought some Creamy Mushroom Soup this week. I created a sauce with it:
-whole wheat Rigatoni, enough for 3 servings
-1/2 onion, diced
-7 brown mushrooms, diced
-1/2 bag Boca crumbles
-2 garlic cloves, minced
-1-2 cups mushroom soup
-1/2 cup soy milk (approx)
-2 Tbsp w/w flour
-2 Tbsp vegan cream cheese
**Pans needed: 2 pots (1 for pasta, 1 for soup) and saute pan
Start by sauteing onion in olive oil. When starting to brown, add mushrooms. Cook through and add garlic at the end for a couple minutes. Salt to taste. Empty into a bowl. Replenish oil and saute Boca crumbles until browned. Add to mushroom/onion mixture.
Meanwhile, bowl water for the pasta and cook according to time directions.
In small pot, boil the Mushroom soup. Whisk in cream cheese until dissolved. Whisk in whole wheat flour until absorbed. It should start to thicken. Add the soy milk and continue to boil and whisk almost constantly until it reaches the desired thickness. This is your cream sauce.
When everything’s finished, combine and salt to taste.
This came out absolutely perfect and I would definitely make it again. It is fairly simple, but you will be at the stove the entire time, about 40 minutes for me.