Indulge in this rich and creamy vegan pasta dish featuring savory mushrooms and a velvety sauce made with almond milk and nutritional yeast. It's gluten-free and bursting with flavor!
Ingredients: 200g gluten-free pasta. 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 200g mushrooms, sliced. 1 cup vegetable broth. 1 cup unsweetened almond milk. 2 tbsp nutritional yeast. 1 tbsp cornstarch. Salt and pepper, to taste. Fresh parsley, chopped for garnish.
Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onion turns clear. Put in the sliced mushrooms and cook them until they start to brown and give off their juices. Mix vegetable broth, almond milk, nutritional yeast, and cornstarch in a small bowl with a whisk until the mixture is smooth. Add the mixture to the pan that has mushrooms in it. Mix it well and bring it to a low boil. It should cook on low heat for 5 to 7 minutes, or until the sauce gets thick. Add pepper and salt to taste. When the pasta is done, add it to the pan and toss it around so that the creamy mushroom sauce covers it all. Serve hot with fresh parsley chopped on top. Have fun!