Vegan Mushroom Sage Pasta

• 16 ounces whole wheat fusilli
• 8 ounces shiitake mushrooms
• 8 ounces cremini mushrooms
• 4 tablespoons vegan butter
• 4 tablespoons olive oil
• 1 1/3 cups vegan creamer (I recommend Silk Creamer for consistency and taste)
• 1/2 teaspoon rubbed sage
• 1/3 teaspoon salt
• 1/3 teaspoon pepper
• 1/3 cup flour

1. Cook pasta in salt water according to package directions.
2. While pasta is cooking, wash and tear the mushrooms into 1 inch pieces.
3. Saute mushrooms until they are tender and beginning to darken. Set mushrooms aside and keep warm.
4. Check on pasta. When done, drain and set aside.
5. Melt vegan butter and olive oil together on medium-low heat.
6. Add vegan creamer, sage, salt, and pepper. Stir well.
7. Add sauted mushrooms. Continue stirring.
8. Slowly add flour, stirring constantly and increasing heat (if necessary) to a near boil. Simmer 1 minute.
9. Serve immediately over pasta.

whole wheat fusilli, shiitake mushrooms, mushrooms, butter, olive oil, vegan creamer, sage, salt, pepper, flour

Taken from www.food.com/recipe/vegan-mushroom-sage-pasta-277348 (may not work)