Creamy Vegan Mushroom Pasta
Flavorful and healthy vegan mushroom pasta.
Servings: 4 people
- 1 package of pasta I used GF chickpea pasta
- 2 tbs olive oil
- 1/2 yellow onion
- 2 garlic cloves
- 1 lb mushrooms
- 1 cup vegetable broth
- 2 tsps soy sauce
- 1 tsp thyme
- 1/4 cup coconut cream
- 3 tbsp lemon juice
- 2 tbsp whole wheat flour
- Salt & pepper
Cook the pasta according to the package instructions.
In a bowl, combine the coconut cream and lemon juice. This is your vegan "sour cream". Set aside.
Chop up your onion and mince your garlic. Add the olive oil, garlic, and onion to a pan and cook over medium heat for about 5 minutes.
When the onion and garlic have cooked for several minutes, add the chopped mushrooms. Cook for another 5-10 minutes.
Then add the coconut cream and lemon juice "sour cream", soy sauce, thyme, and flour. Cook for about 15 minutes and remove from heat. Your mushroom sauce is ready.
Add the mushroom sauce to the pasta.
Add salt and pepper to taste and top with parsley.