Ingredients

The following ingredients have 4 Servings
  • 8 oz. cremini mushrooms, sliced
  • 2 Tablespoons tamari, divided *
  • 1 cup yellow onions, small dice
  • 2 Tablespoons minced garlic
  • ¾ cup vegetable broth *
  • ¼ cup unsweetened plain plant milk
  • ½ cup hot pasta water
  • 2 teaspoons white miso *
  • 2 teaspoons tahini (optional) *
  • 3 Tablespoons nutritional yeast
  • 1 cup cooked brown lentils (optional) *
  • 3 cups fresh baby spinach, chopped (or greens of choice)
  • 10 oz. GF penne pasta (or pasta of choice) 
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 ½ teaspoons dried thyme
  • 1 Tablespoon dried parsley
  • ½ teaspoon dried crushed fennel seeds (+/-) *
  • ½ teaspoon sea salt (+/-) *
  • 1/8 teaspoon black pepper (+/-)
  • ½ to 1 teaspoon red pepper flakes (+/-) *
  • Vegan Parmesan Cheese
  • Chopped fresh parsley
  • Red pepper flakes

Instruction

  • Fill a medium stock pot with water to boil the pasta. Start cooking the pasta, cook according to package directions. Retain one cup of hot pasta water to use in Step 5 below.  Once the pasta is done cooking, drain, rinse well with cold water to stop the cooking process and to remove any excess starches, shake to remove any water, set aside.
  • In the meantime, place the Spice/Herb Ingredients (except the red pepper flakes) in a small bowl, mix well, set aside.
  • In a large ceramic/enamel lined skillet/Dutch oven/pot (or similarly large stockpot) add the sliced cremini mushrooms and 1 Tablespoon tamari, sauté over medium-high heat for 4 minutes to allow the mushrooms to release some of their water.
  • Then add the diced onion to the skillet with the mushrooms, sauté over medium-high heat for 5 to 7 minutes to soften the onions, then add the finely minced garlic. Sauté over medium heat for one minute.
  • Add the vegetable broth, plant milk, hot pasta water, nutritional yeast, tahini, miso, and 1 Tablespoon tamari (remaining amount), then increase the heat to a boil, add the Spice/Herb ingredients and cooked brown lentils, stir well, then immediately lower to a low simmering boil.
  • Simmer for 5 minutes, then add the pasta and baby spinach, simmer for a few minutes to allow the flavors to marry.
  • Add the red pepper flake, simmer one minute. Taste test and add additional seasoning to achieve the desired flavor. Remove from the stove and allow to sit for a few minutes to allow the pasta to absorb some of the liquid.
  • Serve and top with Vegan Parmesan Cheese, and some freshly chopped parsley and red pepper flakes.