Macaroni au fromage végétalien aux champignons sauvages

Ingrédients

• 1-14.5 oz High Protein Elbow Macaroni
• 2 bunches enoki mushroom, chopped
• 10 shiitake mushrooms, diced
• 3 small bunches oyster mushrooms, chopped
• 1 garlic clove, crushed
• 5 tbsp extra virgin olive oil, divided
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 tbsp flour
• 2 cups unsweetened almond milk
• 4 tbsp GO Veggie! Dairy Free Garlic & Chive Cream Cheese Alternative
• 1 cup GO Veggie! Dairy Free Mexican Style Shreds
• 5 tbsp Panko bread crumbs

Préparation

1. 1

   Preheat oven to 375F

2. 2

   Cook the pasta in salted water, following the package instructions for al dente and drain well

3. 3

   In the meantime, saute mushroom in 1 tablespoon of olive oil in a large skillet over medium heat for 5-7 minutes. Add about 1/8 teaspoon of salt and set aside

4. 4

   To prepare the "cream" sauce, heat 3 tablespoon olive oil In a large sauce pan. Add flour mixing well constantly and cook for 2-3 minutes.

5. 5

   Slowly add almond milk and continue cooking until small bubbles form on the side of the pan, stirring constantly making sure flour mixture is completely dissolved.

6. 6

   Once "cream" has thickened, add Garlic & Chive Cream Cheese alternative and Mexican Style Shreds. Simmer until it thickens a little more. Add 1/4 teaspoon salt (or to taste), 1/8 teaspoon pepper (or to taste)

7. 7

   Add 4 cups cooked macaroni and cooked mushrooms to the sauce and remove from heat

8. 8

   Spoon mixture into 6 - 1cup ramekins

9. 9

   In a small bowl, combine panko bread crumbs, 1/8 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon olive and mix well

10. 10

    Sprikle panko bread mixture on top of each ramekin. Bake at 375F for 10 minutes or until golden brown