8 ounces gluten free cooked fettuccine (according to package directions)
1/2 teaspoon kosher salt, divided
1 tablespoon olive oil
1 tsp toasted sesame oil
3 tablespoons coarsely chopped garlic
1 (28-ounce) can whole peeled tomatoes, drained and halved or quartered
3 ounces vegan cream cheese (I used Vegan Gourmet)
2 tablespoons Earth Balance butter
8 oz sliced baby bella mushrooms
1/4 teaspoon crushed red pepper
1/4 cup fresh torn basil leaves
1/2 ounce Daiya shredded Mozzarella (optional)
Cook pasta. Drain pasta through a sieve over a bowl; reserve 1 cup pasta cooking water.
Heat medium skillet over Med heat, add butter. Add sliced mushrooms. Sprinkle with a little salt. Flip and cook both sides til lightly browned.
While mushrooms and pasta are cooking heat a large skillet over medium-low heat. Add both oils to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved pasta water; bring to a boil. Add cream cheese; stir until smooth. Add pasta, mushrooms, and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Sprinkle with Daiya cheese of desired.