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Creamy Vegan Mushroom Pasta Recipe

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This recipe for Creamy Vegan Mushroom Pasta, by , is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Caden Erskine


8 oz pasta of choice
5 oz Shiitake mushrooms, stems removed, sliced
½ onion, diced
3 garlic cloves, minced
½ C low sodium vegetable broth
¼ C tahini
¼ C unsweetened almond or cashew milk (plus more as needed)
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
2 Tbsp nutritional yeast
½ tsp Himalayan pink salt (or to taste)
1 tsp pure maple syrup (optional)
handful of fresh chopped parsley
¼ C chopped walnuts (toasted, if desired*)

1. Cook the pasta according to the package directions
2. While the water for the pasta is coming to a boil, sauté the mushrooms over medium heat in a dry non-stick skillet until cooked down - about 10 minutes
3. While the pasta is cooking, sauté the onions in 1/4 cup vegetable broth in a large skillet until translucent - about 4-5 minutes
4. Add the garlic and sauté another 1 minute
5. Add the other 1/4 cup vegetable broth and simmer until absorbed - about 5 minutes.
6. In a small bowl, whisk together the tahini, non dairy milk, apple cider vinegar, lemon juice, nutritional yeast, salt and maple syrup if using, until smooth
7. Pour the tahini sauce into the skillet with the onions and garlic
8. Whisk to warm through just for a minute and take off the heat
9. Add the pasta and the mushrooms to the sauce immediately and stir to combine
10. Add additional non dairy milk or water 1 tablespoon at a time to thin, if necessary
11. Throw in the chopped fresh parsley, stir, and serve immediately




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