Vegan Mushroom Pasta
This Vegan Mushroom Pasta is the perfect quick and easy weeknight meal that comes together in just 30-minutes!
Servings 4
Ingredients
- 1 tbsp olive oil
- 454 g pasta of choice I used whole wheat
- 227 g cremini mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup nutritional yeast plus more for servings
- 1/2 cup vegetable stock plus more as needed
- 1 tbsp vegan butter
- 1 cup pasta water
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 lemon juiced. Plus more for servings
Instructions
- 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!
