This Vegan Mushroom Pasta is the perfect quick and easy weeknight meal that comes together in just 30-minutes!
Cook pasta as per package instructions to al dente, saving 1 cup of pasta water before draining.
Meanwhile, sauté mushrooms in olive oil in a large pan over medium heat, until any water that comes from mushrooms evapourates (about 5-6 minutes).
Add vegetable stock, minced garlic, salt, pepper and vegan butter and sauté to combine for 2-3 minutes.
Add pasta water, starting with 1/2 cup, and nutritional yeast. Sauté to combine for 2-3 minutes, until you see the mixture start to thicken slightly. If mixture isn't thickening, add more pasta water 1/4 cup at a time. If mixture is slightly too thick, add more vegetable stock.
Add cooked pasta and lemon juice and sauté to combine, about 1-2 minutes. Serve with a squeeze of lemon juice and sprinkle of nutritional yeast and enjoy!