Creamy Mushroom Pasta

Creamy Vegan Mushroom Pasta

INGREDIENTS

8 oz. banza penne pasta

5 oz. button mushrooms, sliced

½ large red onion, diced

3 garlic cloves, minced

½  c. low-sodium vegetable broth or water

½  c. tahini

¼  c. unsweetened almond milk, cashew milk, or water, plus more if needed

2 Tbsp apple cider vinegar

1 Tbsp fresh lemon juice

2 Tbsp nutritional yeast

½  tsp sea salt, plus more to taste

1 tsp maple syrup (optional)

Handful of chopped fresh parsley, for serving

INSTRUCTIONS

1. Cook the pasta according to the package instructions. Drain and set aside.

2. Meanwhile, in a large nonstick pan over medium-low heat, cook the mushrooms until tender, about 10 minutes. Transfer the mushrooms to a bowl or plate, leaving their juice in the pan.

3. In the same pan, cook the onion and garlic in the leftover mushroom juice until the onion is translucent, about 5 minutes. Add the vegetable broth and cook until all the liquid is absorbed, 6 to 7 minutes. Remove the pan from the heat and set aside.

4. In a bowl, combine the tahini, almond milk, vinegar, lemon juice, nutritional yeast, salt, and maple syrup, if using. Whisk together until smooth. Season with more salt to taste, if needed.

5. Pour the tahini sauce into the pan with the onion mixture and heat over medium-low. Whisk until the mixture warms through, then remove the pan from the heat. Immediately add the pasta and mushrooms to the sauce, stirring to combine. If the sauce is too thick, add more almond milk or water until it reaches your desired consistency. Top with the parsley and serve hot.

Makes 4 servings. 

Nutrition per serving: 530 calories, 52g carbohydrates, 23g fat, 27g protein