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1
Melt butter with the oil in a large pot over medium heat.
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2
When butter begins to bubble, add onion, garlic and thyme.
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3
Saute until the onion is translucent and the garlic becomes aromatic.
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4
Add sliced mushrooms and mix well.
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5
Allow the mushrooms to cook until their size is reduced in halfyoull see the juice ooze out of the mushrooms.
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6
Sprinkle the flour over the mushrooms and mix well.
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7
Cook the mushrooms further for a minute.
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8
Add vegetable stock, a quarter cup at a time.
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9
(Add the first quarter cup of stock, stir to combine with the mushrooms and allow the mixture to cook over low heat until thickened.
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10
Follow by the second quarter cup of vegetable stock, mix well.
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11
Simmer the mixture until thickens and add the next quarter cup of stock.
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12
Repeat the same process until you finish with all the stock.)
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13
Add low fat milk and continue to simmer the mixture until thickens.
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14
When the mixture resembles cream of mushroom soup, add cheese.
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15
Cook further until the sauce becomes thickened (imagine thick velvety cheese sauce).
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16
Season the sauce with salt and pepper.
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17
Toss in the cooked and drained pasta shell and mix well.
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18
The pasta is now ready to serve.
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19
Optional: Garnish with chopped parsley, chili flakes and more freshly milled black pepper.
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20
Adapted from original recipe found on cookingcrusade.com.
