Prep Time5minutes mins
Cook Time20minutes mins
Total Time25minutes mins
Ingredients
Pasta of your choice I used penne
2 Tablespoons olive oil
1 Large onion or 2 small, chopped
4 Cloves garlic minced
500 g Mushrooms I used portobello
2 Cups vegetable broth
3 Tablespoons Soy or Tamari Sauce
2 Tablespoons cornstarch
2 Tablespoons nutritional yeast
1 Teaspoon paprika powder optional
Salt & Pepper
1 Cup plant-based milk I used soy
Instructions
1. First, boil the water for your pasta and cook it according to the directions on the package.
2. Sauté the onions and garlic for 3 minutes, or until slightly browned, stirring occasionally.
3. Add the mushrooms, and stir to combine. Continue sautéing until the mushrooms are tender.
4. Whisk together the vegetable broth, soy sauce and cornstarch until smooth. Pour it into the pan, along with the nutritional yeast. Stir in the non-dairy milk until combined.
5. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
6. Add in the pasta, and toss well to combine.
7. Serve with vegan parmesan, fresh chives or parsley.
Nutrition
Serving: 1gCalories: 238kcalCarbohydrates: 31gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 5mgSodium: 1198mgFiber: 5gSugar: 9g
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