Additional liquid (coconut milk, water, or broth), as needed
⅛ cup fresh parsley, or more to taste
Red pepper flakes, for topping (optional)
Dairy-free Parmesan, for topping (optional)
Instructions
Cook the pasta according to package. Drain & then drizzle with a little olive oil to prevent sticking.
While the noodles are cooking, melt 2 tablespoons of the buttery spread in a large saucepan over medium heat. Add the mushrooms, bacon, and 1 tablespoon of the garlic, and saute for 5 to 7 minutes, or until golden brown.
Add the remaining 2 tablespoons of buttery spread to your pan and let melt. Add the remaining 1 tablespoon of garlic, and just briefly saute until fragrant.
Sprinkle in the flour and thyme, and stir to incorporate. Stir in the wine and let cook down for a minute.
Whisk in the the coconut milk beverage, and simmer until thickened. If the sauce seems too thick, whisk in a little more liquid.
Season with salt and pepper, to taste.
Toss the garlic mushroom sauce with the cooked pasta. Sprinkle with fresh parsley. Top with crushed red peppers and/or vegan parmesan, or serve them on the side at the table.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-garlic-mushroom-pasta