1 lb of Radiatore pasta
3 tablespoons of butter
1 lb of cremini mushrooms, minced
3 tablespoons of flour
2 cups of oat milk
4 cups of low fat cheddar cheese
1 teaspoon ground mustard
1/2 teaspoon nutmeg
1 teaspoon of fresh thyme
Pinch of cayenne
Salt and pepper, to taste
Serving size: 6
Approx time to make: 30 minutes
- Take out a large pot of water and bring to a boil. I don't salt the water for this recipe because the cheese sauce has enough salt! But completely up to you. Cook the pasta according to package instructions, drain, rinse and set aside.
- Next make your sauce. Take out a large saute pan with high sides and add in 1 tablespoon of butter. Bring to a medium to high heat and add in the mushrooms. Season with salt and pepper, and cook down until softened and become a nice deep brown color, about 5-7 minutes. Next, add in 2 more tablespoons of butter, melt, then sprinkle in the flour. Lower the heat and cook for a couple more minutes so that you cook the raw flour taste out. Then, add in the oat milk and bring the pan up to a high heat and stir until thickened. Once it's thickened, turn off the heat and add in the cheddar cheese, ground mustard, nutmeg, thyme, and a pinch of cayenne. Stir until the cheese has melted and then taste for seasonings. Add the pasta to a big bowl and pour the cheese sauce over it. Combine thoroughly.
- Serve with fresh thyme and enjoy!