Description
A quick and creamy vegan pasta dish loaded with umami-rich mushrooms, tangy sun-dried tomatoes, and a cheesy flavor from nutritional yeast—perfect for a comforting dinner.
Ingredients
Units
Scale
- 8 oz pasta (penne or fusilli works well)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1/2 cup unsweetened plant-based milk (like oat or almond)
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté for 2-3 minutes until translucent.
- Add sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Stir in sun-dried tomatoes and cook for another 2 minutes.
- Reduce heat to low and pour in the plant-based milk, nutritional yeast, lemon juice, and dried basil. Stir to combine.
- Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes to thicken slightly.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add spinach or kale for extra greens.
- For extra creaminess, blend the sauce ingredients before adding to the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg