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Ingredients
  • 8 ounces uncooked pasta ( I used gluten free penne )
  • 1 tablespoon oil
  • 1 tablespoon vegan butter
  • 7 ounces mushrooms (I used cremini mushrooms) sliced thin
  • 3 cloves garlic minced
  • ⅓ cup dry white wine
  • ½ teaspoon Italian seasoning
  • 1 teaspoon rice flour
  • ½ teaspoon Dijon mustard
  • ⅛ teaspoon ground nutmeg
  • 1 cup coconut cream ( or evaporated milk, whipping cream or sour cream)
  • Salt & pepper to taste
  • Fresh thyme or basil chopped - for garnish
  • Red chili flakes -optional , for garnish
  • Freshly ground black pepper
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