Title: « Creamy Vegan Mushroom Pasta: A Comforting Plant-Based Delight »

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package instructions until al dente.
3. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Sauté the Mushrooms

1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion and sauté for 3–5 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the mushrooms and a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are browned and tender.

Step 3: Make the Creamy Sauce

1. Stir in the thyme and smoked paprika (if using) and cook for another 30 seconds.
2. Add the plant-based milk, vegetable broth, and nutritional yeast. Stir to combine.
3. Gradually stir in the cornstarch slurry and cook for 2–3 minutes, or until the sauce thickens.
4. Season with salt and black pepper to taste.

Step 4: Combine Pasta and Sauce

1. Add the cooked pasta to the skillet and toss to coat in the creamy mushroom sauce.
2. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 5: Serve

1. Divide the pasta among bowls and garnish with fresh parsley, vegan parmesan, or crushed red pepper flakes.
2. Serve immediately and enjoy!

Why You’ll Love This Recipe

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