Vegan Mushroom Alfredo Pasta
The easiest, creamiest vegan mushroom Alfredo pasta you'll ever make, ready in just 15 minutes.
Ingredients
- 200 g gluten-free pasta I used Schar spaghetti; any pasta works
- 15 brown button mushrooms sliced
- 300 g soy yogurt I used 2 Joya yogurts
- 2 Tbsp nutritional yeast flakes
- 4 cloves garlic mashed
- 1 tsp garlic powder
- ⅓ tsp ground pepper
- 1 Tbsp olive oil
- salt to taste
Instructions
- Boil the pasta according to the package instructions. I tend to cook gluten-free pasta a little longer than stated.
- Heat the olive oil in a large pan over medium heat.
- Add the mashed garlic and sliced mushrooms.
- Cook for about 5 minutes, until the mushrooms soften and release their moisture.
- Add all the remaining ingredients and stir frequently, cooking over medium-low heat.
- Cook for another 2-3 minutes, until the sauce is creamy and warmed through.
- Drain the pasta and add it to the pan. Toss to coat evenly in the sauce.
- Serve with freshly ground pepper on top.