This is much easier & tastier than the conventional white sauce that uses flour and butter. So I hope you try it!

What I’ve used (for 2 servings)

  • 1/4 onion (orange-sized) sliced
  • 1 cup of OysterMushrooms sliced
  • 4 cloves of garlic sliced
  • 1 yellow summerSquash (≒ 2cups) chopped to bitesize
  • 1/2 teaspoon of turmeric 
  • A dash of blackPepper 
  • 1~2 tablespoons of oliveOil 
  • 1 teaspoon of shiitake powder-stock*
  • A pinch of lemonZest**
  • A dash of white wine 
  • 1 teaspoon of DijonMustard 
  • 1/2 cup of almondCashewMilk 
  • 2 teaspoons of ground Flaxeed as thickening agent 
  • 4oz (1/4 package of most) dry pasta boiled al dente 
  • (Habanero)SeaSalt to taste
  • (Thai)Basil & kale for garnish & digestive aid
  1. Slice & prepare onion, garlic, OysterMushrooms, & squash.
  2. Heat the frypan (w/ a lid), add turmeric, blackPepper, & oliveOil.
  3. Add prepared onion, OysterMushrooms, & garlic in the pan & stir.
  4. Add squash & stir.
  5. Reduce heat to low, place the lid, & simmer.
  6. Meanwhile, boil the pasta in another pot.
  7. Add white wine, DijonMustard, almondCashewMilk, shiitake powder stock, ground flaxseed, & lemon nZest, and stir.
  8. Add the boiled pasta to the creamy mix.
  9. SeaSalt to taste, and garnish with basil & kale.
  10. Enjoy eating!

* shiitake powder stock: you can find this at most Japanese (Asian) grocery stores. It has sodium, so I only add salt to taste at the end of cooking when I use this.

** lemonZest: I always keep some organic julienned lemonZest in the freezer. It gives a depth to the dish. Besides, I LOVE cooking with lemons.

Here’s a visual aid:

Happy cooking & eating! 😋

Btw, this recipe is similar to my Creamy Vegan Alfredo Pasta.