Rigatoni with Mushroom Cream Sauce

Tonight's menu was Rigatoni with mushroom cream sauce, garlic bread and a green salad.  Good stuff. I used a combination of white button mushrooms and cremini mushrooms (baby portabellas) because that's what our grocery store had on hand.  Feel free to mix and match your 'shrooms to your liking. This pic is a kid's plate.  Adults got big servings and big salads on the side.  But the kids were so impressed with the tomato flower they insisted I take a photo.  You're impressed, aren't you!  ; )

RIGATONI WITH MUSHROOM CREAM SAUCE
2 T. olive oil

2-3 c. sliced mushrooms,  (white, baby bellas, wild mushrooms, etc.)

3 cloves garlic, minced

Salt, Pepper and Thyme to taste

2 T. vegan butter or olive oil
2 T. flour
¾ c. soymilk

½ c. vegetable broth

¼ c. white wine or cooking wine
1 pinch salt
Pepper to taste

Pasta, cooked to al dente according to directions. Reserve ½ c. of the cooking water.

Sauté the mushrooms and garlic in a large sauté pan in olive oil until soft.  Season with salt, pepper and thyme. Remove to a plate. 

In the same pan, heat the butter and/or olive oil on medium heat. Add the flour and whisk to form a roux. Continue whisking for about 2 minutes. Slowly add the liquids while continuing to whisk, making sure there are no lumps. Salt and pepper to taste.

Remove from heat when the sauce is thick – it should coat the back of a spoon. Stir in mushrooms and reserved pasta water.  Serve over pasta.