Savory mushrooms in a rich sauce made with almond milk in this creamy and flavorful vegan pasta dish. This recipe is great for a cozy dinner during the week or for a special event.
Ingredients: 8 oz 225g pasta of your choice. 2 cups 240g sliced mushrooms. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup 240ml vegetable broth. 1 cup 240ml unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 1 tablespoon all-purpose flour. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onions and garlic, saut until translucent. Add sliced mushrooms and cook until they release their moisture and become golden brown. Sprinkle flour over the mushroom mixture and stir well to combine. Slowly pour in vegetable broth and almond milk, stirring constantly to prevent lumps. Add nutritional yeast, dried thyme, salt, and pepper. Simmer until the sauce thickens. Add cooked pasta to the skillet, tossing well to coat the pasta with the creamy mushroom sauce. Cook for an additional 2-3 minutes until heated through. Serve hot, garnished with fresh parsley. Enjoy your creamy vegan mushroom pasta!
Prep Time: 10 minutes
Cook Time: 20 minutes
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