Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • Preheat oven to 375F
  • Cook the pasta in salted water, following the package instructions for al dente and drain well
  • 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
  • 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.
  • 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.
  • 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)
  • Add 4 cups cooked macaroni and cooked mushrooms to the sauce and remove from heat
  • Spoon mixture into 6 - 1cup ramekins
  • In a small bowl, combine panko bread crumbs, 1/8 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon olive and mix well
  • Sprikle panko bread mixture on top of each ramekin. Bake at 375F for 10 minutes or until golden brown