Ingredients
The following ingredients have 4 Servings
- 10 to 12 oz. cremini mushrooms, sliced
- 2 Tablespoons tamari *
- 1 Tablespoon minced garlic
- 1 Tablespoon + 2 teaspoons GF flour (or flour of choice)*
- 1 1/3 cups vegetable broth *
- ½ cup water (or broth)
- 2/3 cup unsweetened plain plant milk
- 2 Tablespoons nutritional yeast
- 1 ½ cups frozen mixed vegetables *
- 10 oz. spaghetti, cooked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried ground mustard powder
- ½ teaspoon dried crushed thyme leaves *
- 1 teaspoon dried parsley
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- ½ cup crushed baked tortillas (or bread crumbs) *
- 1 Tablespoon nutritional yeast
- ¼ teaspoon garlic powder
- 1/8 teaspoon sea salt *
- Chopped flat leaf parsley
Instruction
- Make the Crumb Topping – see recipe notes for instructions. If not using the Crumb Topping, skip this step.
- Place all the Spice/Herb Ingredients into a small bowl, whisk to combine, set aside.
- Cook the pasta according to package direction, then drain and rinse thoroughly in cold water to cool the pasta. Rinse in cold water until all the pasta is cooled, shake off the excess water, then let the cooled pasta sit in a colander to drain until ready to use. Set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the mushrooms and tamari, sauté over medium heat for 4 to 5 minutes to allow the mushrooms to release their water.
- Add the minced garlic, sauté for one minute, then sprinkle the flour over the sautéed mushrooms and garlic and sauté for 2 minutes, then add the Spice/Herb mix, sauté for one minute stirring constantly to allow the spices/herbs to release their fragrance, then add the water, broth, plant milk, and nutritional yeast, stir well, then bring to a boil, then immediately lower to a simmer, stirring constantly to thicken the sauce. Simmer for 5 minutes.
- Then add in the frozen vegetables, simmer for several more minutes, then add the cooked pasta. Fold the pasta into the sauce and heat until everything is well coated, evenly mixed and hot, approximately 2 minutes. Then remove the pot from the stove, cover and allow to rest for 5 minutes undisturbed. This will allow the pasta to absorb some of the sauce.
- Sprinkle about ¼ cup of the Crumb Topping over the top, reserve the rest for sprinkling over individual servings. Serve and enjoy!