
Steps
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the sliced mushrooms to the pan and cook for about 5-7 minutes, until they are tender and browned.
- Pour in the vegetable broth and bring to a simmer. Allow it to reduce slightly for about 3-4 minutes.
- Stir in the nutritional yeast, salt, and pepper, mixing well to create a creamy sauce.
- Add the cooked pasta to the pan, tossing to coat it in the sauce.
- Serve hot, garnished with fresh parsley.
Ingredients
- 100g pasta of your choice (gluten-free if needed)
- 150g mushrooms, sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Fresh parsley for garnish
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