Strong desires push you to create things. I wanted some creamy pasta and I think I figured out a way how to get some. Creamy pasta with an earthy aroma pairs perfectly with garlic and extra virgin olive oil.
1/2 lb (or more)Portabella Mushrooms
3 cloves Garlic
1/2 c Almond milk
1 tbsp Arrowroot powder
1/2 tsp buckwheat flower
Cook the pasta according to package instructions. While the pasta is cooking, sauté diced onions, mushrooms, and crushed garlic on olive oil. When the onions have browned a little add salt, pepper and parsley along with almond milk, buckwheat powder and arrowroot powder. Let it simmer for a few minutes and transfer into a food processor. When the pasta is done cooking drain and add a little bit of olive oil (if an extreme garlic lover add some crushed raw garlic with the olive oil) and serve topped or mixed in with this sauce. Sprinkle parsley and cracked pepper on top. Enjoy!