From the episode, “Saving an American Dream”

SERVES 4

YOU’LL NEED
1 cup almond milk
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp Dijon mustard
Kosher salt and ground black pepper, to taste
3 tbsp grapeseed oil
16 oz cremini mushrooms, sliced
2 ribs celery, diced
½ cup onion, diced
2 cloves garlic, minced
1/3 cup white wine
½ lb dried campanelle pasta
3 tbsp fresh chives, chopped
1 cup toasted panko breadcrumbs

MAKE IT
1) Place the almond milk, 2 cloves of minced garlic, lemon juice, and Dijon mustard into a blender and puree until smooth. Season with salt and pepper to taste and set aside.
2) In a large sauce pot over medium heat, add the grapeseed oil and mushrooms. Stir and allow to cook for 3 to 4 minutes until light brown in color.
3) Add the celery, onion, and 2 cloves minced garlic. Stir and allow to cook over medium heat for 3 minutes until the vegetables are cooked through and tender.
4) Add the white wine and allow to reduce by half.
5) Place a separate large stock pot with salted water on the stove and bring to a boil.
6) Add the pasta, stir, and allow to cook for 12 minutes or until pasta is al dente. Strain the cooked pasta and add it to the pot of cooked mushroom mixture.
7) Add the almond milk mixture and stir together and continue to cook for 1 minute until all ingredients are incorporated well.
8) Place the mushroom pasta in 4 pasta entree bowls, and top each portion with the chives and toasted panko bread crumbs.