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Creamy Vegan Mushroom Pasta
This pasta with a dairy-free mushroom cream sauce is perfect for Meatless Monday!
Author
Marlynn Schotland
Ingredients
2
tbsp
olive oil
2
cups
uncooked pasta
1
tbsp
garlic, minced
2
cups
sliced mushrooms
1-½
cup
coconut milk
½
cup
nutritional yeast
1
tbsp
chopped sage leaves
1
tsp
chopped sage leaves
kosher salt
ground black pepper
Instructions
Boil pasta according to package directions.
In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté just until softened, 1-2 minutes.
Add mushrooms, sauté for 2-3 minutes.
Stir in coconut milk, then stir in nutritional yeast until well blended.
Sprinkle in sage, thyme, salt and pepper.
Add in cooked pasta and a couple of tablespoons of the starchy pasta water. Stir until pasta is well coated. Serve immediately.