Equipment
- stove
Ingredients
- 1 lb gluten free bow tie pasta
- 12 oz shiitake mushrooms, or cremini, baby bella, etc, sliced
- 5 garlic cloves, minced
- 1 shallot, thinly sliced
- 7 oz full fat canned coconut milk
- 3 tbsp nutritional yeast
- 1 tbsp miso paste
- 1 tbsp coconut aminos
- salt and pepper, to taste
- 2 cups baby arugula
Method
- Cook pasta according to package, drain and reserve 1 cup of pasta water. Set aside.
- While pasta is cooking, heat a large skillet over medium heat and add a splash of water to coat (optional to use cooking oil if desired). Add in the garlic and shallot and sauté for about 2 minutes until fragrant. Add in the mushrooms, and cook for about 5-7 minutes until tender and caramelized, adding a splash of water as needed to deglaze.
- Pour in the coconut milk, and add the nutritional yeast, miso paste and coconut aminos. Stir to combine. Add 1/2 cup of pasta water and bring to a gentle simmer, cooking for about 5 minutes until slightly thickened. Season to taste with salt and pepper.
- Add in the cooked pasta and gently stir to coat, adding extra pasta water if desired. Add in the arugula and heat through. Serve hot topped with vegan parmesan!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.