Comforting Creamy Vegan Mushroom Noodles
Ingredients:
- 12 oz fettuccine or other pasta
- 2 tbsp vegan butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 lb mushrooms, sliced
- 2 cups unsweetened plant-based milk (e.g., almond or oat milk)
- 2 tbsp all-purpose flour
- 1 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Directions:
1. Cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet, melt vegan butter over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes.
3. Add the mushrooms and cook until softened, about 5 minutes.
4. Sprinkle the flour over the mushrooms and stir well to coat. Gradually add the plant-based milk, stirring constantly to avoid lumps.
5. Stir in the nutritional yeast, Dijon mustard, and paprika. Let the sauce simmer for 5 minutes, stirring frequently.
6. Add the cooked pasta to the skillet, tossing to coat. If needed, add the reserved pasta water to loosen the sauce to your desired consistency.
7. Season with salt and black pepper to taste. Garnish with fresh parsley and serve warm.
Recipe Information: Prep time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes | Calories: 290 per serving | Servings: 4