Description

A quick and creamy vegan pasta dish packed with umami-rich mushrooms, tangy sun-dried tomatoes, and a luscious cheesy sauce made from plant-based ingredients.

Ingredients

8 oz (225 g) pasta of choice
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
8 oz (225 g) mushrooms, sliced
1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
1 1/2 cups unsweetened plant-based milk
1/4 cup nutritional yeast
2 tbsp all-purpose flour or cornstarch
1 tsp onion powder
1 tsp garlic powder
Salt and pepper, to taste
Fresh basil or parsley, for garnish (optional)

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Instructions

Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté garlic and onion until translucent.
Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
Stir in sun-dried tomatoes and cook for another 2 minutes.
In a bowl, whisk together plant milk, nutritional yeast, flour, onion powder, garlic powder, salt, and pepper until smooth.
Pour the sauce mixture into the skillet and stir constantly until thickened, about 3-5 minutes.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Garnish with fresh herbs if desired and serve warm.

Notes

Use gluten-free pasta to make this dish gluten-free.
For extra creaminess, blend the sauce ingredients before adding to the skillet.
You can add spinach or kale for extra greens.