Ingredients Serving: 3 - 4
-Pasta (i used linguini pasta noodles)
-2 tbsp Olive oil
-1 yellow or white onion
-5 cloves of garlic minced (give or take depending on your preference but i love garlic)
-1 carton of cremini mushrooms, sliced
-2 cups of vegetable broth
-2 tbsp soy sauce or tamari sauce
- 1 1/2 cups non-dairy milk (i like almond or oat)
-3 tbsp all-purpose flour (if you don't have flour you can use a starch like cornstarch or tapioca)
-3 or 4 tbsp nutritional yeast
-salt and pepper to taste
Toppings
-fresh parsley or thyme
-vegan parmesan
Instructions
In a large pot of boiling water cook the pasta noodles according to the package, drain and set aside (drizzle a little olive oil on the noodles so they don't stick)
Next in a large pan, heat 1 tbsp of olive oil. Add the onions and garlic and sauté until translucent and lightly browned, stirring often.
Add the mushrooms and continue sautéing for another 5-7 minutes until the mushrooms are tender.
While the mushrooms are cooking, in a medium bowl, whisk together the vegetable broth, soy sauce/tamari, flour (or cornstarch) until smooth.
Next pour the sauce in to the pan with the mushrooms, add the nutritional yeast and non-dairy milk at this time, stir and mix well.
Bring to simmer and cook for another 10 minutes, or until the sauce thickens to desired consistency. If its too thick you can add a little more non-dairy milk to the pan. Season with salt & ground black pepper.
Add the pasta to the pan, toss well to combine and continue to cook until the pasta is heated through.
Serve warm, with your preferred toppings sprinkled on top. Enjoy!
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