This recipe uses the Forks Over Knives cookbook recipe for caulifredo sauce as a base!
1 cup chopped rehydrated shiitake or button mushrooms
2 cups leftover caulifredo sauce
4 cups gluten free pasta
Dash of paprika
Fry mushrooms in a pan on medium heat in a teaspoon of water or oil until lightly browned. Add 2 cups of leftover caulifredo sauce and heat through. Season with paprika, black pepper, and salt to taste. Serve with noodles.