Fusilli Pasta With Wild Mushroom Cream Sauce



12 oz. Wheat Free Bowtie pasta
2 tbsp. olive oil
1/2 lb.Wild Mushrooms  – include a majority of them being: chanterelle & white button mushrooms. Stems trimmed, wiped clean and thinly sliced
¼ cup chopped shallots
1 tbsp. chopped garlic
2 tsp. minced fresh thyme leaves
2/3 cup finely chopped green leaves of Bok Choy
1 tsp. sea salt
½ tsp freshly ground pepper
1-1/2 cup Organic, Unsweetened Soy Milk
½ cup finely grated Parmesan
2 tbsp. finely chopped chives


In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.

Meanwhile, in a large sauté pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring until soft (3-4 minutes). Add the shallots, garlic, thyme, Bok Choy, salt and pepper and cook, stirring until fragrant (2 minutes). Add the Soy Milk, increase heat to high and bring to a boil. Reduce the heat and simmer until the sauce thickens and reduces enough to coat the back of a spoon (about 5 minutes). Add the parmesan and adjust the seasoning to taste.

Add the pasta, stir to coat with the sauce and cook until pasta is heated through (1 minute). Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.


Rich in Calcium and Vitamin D