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Creamy Mushroom Pasta

 This luscious pasta dish is comfort food at its finest—without the dairy! The secret to its rich, velvety sauce is nutritional yeast, which adds a savory, “cheesy” depth that perfectly complements earthy mushrooms. Use any mushrooms you love—cremini for heartiness, shiitake for a hint of smokiness, or even a wild mix for extra flavor and texture. The mushrooms are sautéed until golden, then simmered in a creamy plant-based sauce that clings beautifully to your favorite pasta. Toss it all together, sprinkle with fresh herbs, and you’ve got a cozy, restaurant-worthy dinner that just happens to be entirely plant-based


 INGREDIENTS

▢ 14 oz. Rigatoni (Hayden Mills stone ground or chickpea)

▢ 1 onion diced

▢ 3 cloves garlic minced

▢ 8 oz. arugula, kale or spinach

▢ 12 oz. mushrooms, sliced

▢ 1 red pepper diced

▢ 1 hot pepper of your choice diced (optional)

Sauce:

▢ sea salt

▢ pepper

▢ 1/2 cup nutritional yeast

▢ 2/3 cup plant milk

▢ 1 tsp chili flakes

Topping:

▢ 1 Tbsp toasted pine nuts

▢ Optional: Sprinkle more chili flake


METHOD

  1. Cook and drain pasta per manufacturer’s instructions.

  2. In a large frying pan saute mushrooms, onions and garlic for 3 minutes.

  3. Add your red pepper and leafy green vegetable leaves and cook till slightly softened (3 minutes).

  4. Make sauce in small saucepan and heat through, stirring.

  5. Add sauce to mushroom mix, toss thoroughly, add pasta and your pepper of choice (optional). Toss again.

  6. Top with pine nuts and optional chili flakes.

  7. When Bri is feeling he needs "more" (90% rule) I will add Beyond's Tri Tip Bites (just cook them right out of the freezer and throw them in).



 
 
 

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