The shelf's plant cream stands in for dairy here, thickened with a roux and spiked with garlic and thyme to make a velvety sauce for sautéed mushrooms and noodles. This is weeknight comfort food that asks little of you.

Serves 2. 25 minutes, 20 at the stove.

About 720 calories a serving, 18 g protein, 12 g carbohydrate, 69 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 6 oz egg noodles according to package directions until tender; drain and set aside.12 min
2. While the water heats, slice 8 oz mushrooms into thick pieces. Mince 2 cloves garlic. Melt 3 tablespoons butter in a large skillet over medium-high heat, then add the mushrooms with a pinch of salt and cook, stirring often, until they release their liquid and begin to brown, about 5 minutes.5 min
3. Sprinkle 1 tablespoon flour over the mushrooms and stir to coat, cooking for about 1 minute until the flour smells toasted.1 min
4. Pour in 1 cup of the plant cream, add the minced garlic and 1/2 teaspoon thyme, and stir well. Simmer gently for 2 minutes until the sauce thickens; taste and adjust salt and pepper.3 min
5. Toss the cooked noodles into the skillet and fold everything together gently until the noodles are coated. Serve at once in bowls.

Note Swap fresh thyme for the dried if you have it, using 1 teaspoon chopped. Leftovers keep refrigerated for up to 2 days; reheat gently in a skillet with a splash of water. Serve with a simple green salad or crusty bread to catch the sauce.