|Prep Time: 5 minutes||Cook time: 25 minutes||Serves: 4|
This recipe is delicious, easy to make, comes together quickly, relies on inexpensive ingredients, and only uses one pot.
You forgot to buy groceries this week. It’s late and you’re feeling exhausted. You open your fridge only to see nothing but half package of mushrooms that are barely hanging on. You’re fairly certain you have half a box of your kid’s alphabet pasta in the cupboard. This recipe is here for you!
Alex: I used to hate mushrooms, but my tastes changed after starting a WFPB diet, and now I eat them every day!
- 2 medium yellow onions, julienned
- 12 oz sliced mushrooms
- 12 oz whole-grain fettucine, broken in half (or favorite pasta)
- 3 cups oil-free vegetable broth
- 1 cup of dairy-free milk (or omit and use additional cup of broth)
- 1 tbsp nutritional yeast
- Salt and pepper to preference
- 1 tbsp lemon juice (optional)
- Place onions in large sauce pan and sauté with a splash of water for five minutes. Cook until they’re translucent.
- Add mushrooms and cook for five more minutes, adding water as needed.
- Add pasta, broth, milk, and nutritional yeast to pot. Bring to boil, and then reduce heat.
- Simmer for 14-18 minutes, or until the pasta is tender and the water mostly gone, having reduced to a slightly thickened sauce. Stir frequently to avoid sticking.
- Add salt and pepper to taste. We prefer this dish with a high black pepper content.
- Allow to cool slightly. Serve!