Reviewed November 05, 2011 by
orangeanush
Very tasty; good change from useful tomato-based pastas. I made some changes because I am vegan (don't eat dairy). As substitute for butter I used olive oil and a little coconut oil for richness. Instead of dairy cheese I used a homemade 'cheese' made from cashews. I didn't have time to make white sauce (I would have used non-dairy milk if I had made it) but I had some leftover celery soup I had made earlier so I used this instead and it worked well. (Similar to this soup http://tarladalal.com/Cream-Of-Celery-Soup-%28-Protein-Rich-Recipes-%29-33254r). Also I included some garlic, cooked some fresh green peas with the mushrooms for a bright colour and added a splash of non-alcoholic white wine while cooking the vegetables.
Soya
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