A weeknight pasta in a silky oat-milk cream sauce, thickened with a roux and finished with sautéed mushrooms. This shelf holds what you need for a fast, warming dinner that feels richer than it is.

Serves 2. 25 minutes, 20 at the stove.

About 920 calories a serving, 54 g protein, 111 g carbohydrate, 29 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 ounces of pasta. Cook until one minute before tender, stirring once, then drain and set aside.9 min
2. While the pasta cooks, slice 8 ounces of mushrooms into quarters. Melt 1 tablespoon of butter in a large skillet over medium-high heat and sauté the mushrooms until they release their liquid and begin to brown, stirring often, about six minutes. Transfer to a plate.6 min
3. Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Whisk in 1.5 tablespoons of flour to form a paste and cook, stirring, for one minute until the raw flour taste is gone.1 min
4. Pour in 2 cups of oat milk slowly, whisking constantly to prevent lumps. Simmer, stirring often, until the sauce thickens enough to coat the back of a spoon lightly, about three minutes.3 min
5. Mince 2 cloves of garlic and stir into the sauce along with salt and pepper to taste. Add the cooked pasta and mushrooms back to the skillet and toss gently until everything is coated and hot. Finish with torn fresh thyme or parsley if you have it.

Note Swap dried thyme for fresh if that's what you have. Leftovers keep refrigerated for two days and reheat gently in a pan with a splash of oat milk. Serve with crusty bread or a sharp green salad to cut the richness.