Vegan Mushroom Lovers Pasta

Serves: 4

Ingredients

8 oz chickpea penne
1 tablespoon olive oil
12 oz mixed mushrooms or 12 oz of your favorite mushrooms. I used shitake, oyster and beech mushrooms.
3/4 tsp garlic powder or 3 cloves of fresh garlic minced
3/4 tsp salt
1/4 tsp dried rosemary
2/3 cup Nut Pods unsweetened almond + coconut creamer
2 tablespoons nutritional yeast

Instructions

Cut or tear your mushrooms into like sized pieces
Bring a pot of water to a boil, add salt and cook your penne until al dente (5-7 minutes). Reserve a cup of the pasta water before draining.
While your pasta is cooking, sauté the mushrooms in olive oil for 5 minutes.
Add in the garlic powder, salt and rosemary and sauté for 2 more minutes.
Pour in the creamer and nutritional yeast and stir to combine.
Add your cooked and drained pasta along with some of the reserved pasta water.
Mix everything together and add more pasta water as needed.

Nutritional Information: (Per Serving)

Serving Size: 1 1/2 cups

Calories: 353 calories

Total Fat: 4.8 g

Cholesterol: 0 mg

Sodium: 586.4 mg

Total Carbs: 52 g

Fiber: 2.7 g

Sugar: 10 g

Added Sugars: 0 g

Protein: 21.3 g

key words: mushrooms, shitake mushroom, oyster mushroom, beech mushrooms, mushroom lovers pasta, vegan recipes, creamy pasta, vegan creamy pasta, plant based recipe