Ingredients

The following ingredients have 4 Servings
  • 8 oz. pasta (cooked)
  • 1 tbsp olive oil
  • 3 tbsp vegan butter (divided)
  • 1 cup yellow onion (diced)
  • 8 oz. bella mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 1/2 tsp salt (plus more to taste)
  • 1 tbsp all purpose flour
  • 1 cup soy milk (or milk of choice)
  • 2 tbsp nutritional yeast
  • 2 tsp lemon juice (or more to taste)
  • 1/2 tsp dijon mustard
  • black pepper to taste
  • fresh parsley for garnish (chopped)

Instruction

  • If you haven't already, cook the pasta until it's al dente (or done to your liking); drain and set aside.
  • Heat oil and 1 tbsp butter in a large, deep skillet over medium heat, then add the onion and sauté for 2 minutes. Then, add the mushrooms and sauté for 4 minutes or until the onions and mushrooms are soft, adding more butter as needed. Last, add the garlic and sauté for 1 minute until it's fragrant.
  • In a small bowl, whisk the salt, flour, milk, nutritional yeast, lemon juice, and dijon together. Then, pour the mixture into the skillet.
  • Reduce heat to medium-low, stirring frequently until the sauce thickens.
  • Add pasta into the skillet and use kitchen tongs to toss everything together, making sure the pasta is coated in the sauce.
  • Divide into bowls, top with black pepper and parsley and enjoy!